Turkey Chili

Nancy Kull

JBF Staff, Executive Assistant to the President

This well-seasoned spin on a comfort food classic is perfect for busy home cooks like Nancy, thanks to time-saving steps like using spice blends. To make your own blends, see our recipe note below. Freeze leftovers in small containers for easy weeknight dinners.


  • Vegetable or canola oil
  • 3 pounds ground turkey
  • 2 tablespoons garlic powder
  • 2 tablespoons onion powder
  • 1 small packet Goya Sazón seasoning
  • 1/2 teaspoon ground cumin
  • 1 tablespoon black pepper
  • Salt to taste
  • Three 1.25-ounce envelopes McCormick Original chili seasoning
  • Six 8-ounce cans tomato sauce
  • Three 15-ounce cans red kidney beans, rinsed and drained
  • Toppings and sides such as saltine crackers, tortilla chips, brown rice, shredded cheddar or jack cheese, sour cream, and chopped green scallions


Coat the bottom of a large pot or Dutch oven with oil and add turkey meat. Add garlic powder, onion powder, Sazón, cumin, black pepper, and salt. With a fork, gently mash dry seasonings into the meat. Cover and cook on a low-to-medium flame, occasionally stirring, until the meat crumbles and is no longer pink in color, approximately 15 to 20 minutes.

Add chili seasoning. Stir and make sure the meat is completely coated with the spice. Stir in tomato sauce. Cover and cook on a low flame for 30 minutes.

Gently mix in the kidney beans, cover, and slowly simmer over a low flame for another 30 to 45 minutes. Serve the chili with a combination of toppings or on top of rice.


12 servings