Hearty Indian Summer Turkey Chili Recipe

Looking for a hearty, satisfying meal that’s flavorful, high in protein, and perfect for chilly evenings or casual get-togethers? This Indian Summer Turkey Chili delivers all that and more.

Made with lean ground turkey, bold spices, and just enough heat to warm you from the inside out, this chili is both comforting and nutritious. Plus, it’s easy to customize with toppings, dippers, and optional veggies making it a crowd-pleasing favorite.

Indian Summer Turkey Chili

Serves: 6–8
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Ingredients:

• 3 tablespoons extra-virgin olive oil (about 2 turns of the pan)

• 2½ pounds ground turkey (85% lean or 99% lean breast)

• 4 tablespoons dark chili powder (about 2 palmfuls)

• 2 tablespoons grill seasoning blend (1 palmful)

• 1 tablespoon ground cumin (½ palmful)

• 2 tablespoons Worcestershire sauce

• 1 to 3 tablespoons hot sauce (adjust to your heat preference)

• 1 large onion, quartered (reserve ¼ for topping)

• 2 large bell peppers, chopped (any color combo: red, green, yellow, orange)

• 1 cup beer (½ bottle; alcohol cooks off)

• 1 (14-ounce) can tomato sauce

• ½ cup smoky barbecue sauce

• 2 cups corn kernels (optional, fresh or frozen)

Directions:

1. Cook the meat:
   Heat a large pot over medium to medium-high heat. Add the olive oil and ground turkey. Season immediately with chili powder, grill seasoning, cumin, Worcestershire sauce, and hot sauce. Break up the meat into small crumbles using the back of a wooden spoon.

2. Add veggies:
   After 5 minutes, once the meat has browned, add the chopped onions (reserve some for topping) and bell peppers. Cook for another 10 minutes until softened.

3. Deglaze and simmer:
   Pour in the beer to deglaze the pan—scraping up any browned bits—and let the alcohol cook off, about 2–3 minutes. Stir in the tomato sauce and barbecue sauce, and bring the mixture to a bubble.

4. Optional corn:
   If using corn, stir it in now. Let the chili simmer for about 10 minutes. Adjust seasoning or spice level to taste.

5. Serve:
   Remove from heat and ladle into bowls. Let everyone top their chili to their liking and enjoy with their favorite dippers.

Dippers (Choose Your Favorite):

• Pretzel rods

• Tortilla chips (yellow, red, blue any flavor)

• Black bean tortilla chips

• Polenta chips (plain or guacamole flavor)

• Pita chips (plain or spicy)

• Potato chips (Yukon Gold, red bliss, or blue varieties)

Topping Ideas:

• Shredded cheeses (smoked cheddar, pepper jack, Monterey jack)

• Sliced jalapeños (canned and drained)

• Salsa or pico de gallo

• Sour cream or Greek yogurt

• Chopped raw onion

• Chopped green olives with pimentos

• Fresh chopped cilantro

• Diced tomatoes

Pro Tip:
Want to make a double batch? Instead of using one oversized pot, prep two batches in separate pots for easier control and even cooking.

Storage:
Leftovers keep well in the fridge for up to 4 days or freeze for up to 2 months.

This turkey chili hits the sweet spot between healthy and hearty, especially when made with lean turkey and fiber-rich corn or beans. It’s loaded with bold flavor and perfect for cool-weather evenings or casual entertaining.

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