A spicy turkey chili recipe that’s bold, deeply satisfying, and still weeknight-manageable. Ground turkey simmered with chipotle chili powder, jalapeños, and a bit of dark chocolate to mellow the acidity of the tomatoes and create that almost-creamy finish.
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This recipe was first posted in 2014 and has been updated with new, clearer instructions, photos, and step-by-step video.
Like many of our favorite soups (this creamy root vegetable soup with chorizo included), this delicious chili is a one-pot meal you can make on the stove top in a Dutch oven, toss in the slow cooker, or speed through the Instant Pot.
Load your bowl of chili with sour cream, cheddar cheese, and minced onions, and you’ve got cozy comfort food with a perfect blend of spice.
I’ve been testing different incarnations of this chocolate chili idea for ages, and this version is the keeper. It’s not your traditional chili con carne, but it’s not supposed to be. This is chili con chocolate: rich, slightly sweet, impossibly satisfying, and excellent with beer and cornbread.
Flavor-wise, think Mexican mole meets American-style chili: chipotle chili powder, ground cumin, and a bit of coriander blooming in olive oil, then balanced with tomatoes, and chicken broth. We’ll sauté ground turkey into smaller pieces for great browning, stir in the remaining ingredients, and let the stove work its magic.
It’s like weeknight magic! In a rush? Here’s 40 more quick weeknight Mexican recipes.
Why You’ll Love This spicy turkey chili recipe
- One-pot, easy steps, just like our favorite chicken Mofongo soup
- Perfect weeknight comfort food
- Customizable heat level
- Freezer-friendly, half batch friendly, perfect for meal planning
- Protein-packed, lean and hearty
- Game day crowd-pleaser
Here Are The Ingredients You Need & Why:
- Olive oil: Helps brown and carry spice flavor
- Ground turkey: Light, protein-forward base
- Red onion: Sweet savoriness
- Bell pepper: Color and crunch
- Garlic: Aromatic backbone
- Chipotle chili powder: Smoky heat
- Jalapeño peppers: For added punch
- Ground cumin + dried oregano + ground coriander: Classic chili structure.
- Cayenne pepper/red pepper flakes/habanero pepper (optional): Dial your heat level.
- Fresh chopped tomatoes: Body and brightness.
- Chicken broth: Savory balance and deglazing those browned bits
- Red kidney beans: The ultimate chili bean.
- Bittersweet chocolate chips: The secret smooth finisher
- Salt + pepper: Season every layer
- Toppings: minced white onion, chopped cilantro, grated sharp cheddar, sour cream, avocado, tortilla chips
Let’s make the chili: Here’s How
Heat olive oil in a Dutch oven over medium heat. Add onion and bell peppers (use green pepper, red bell pepper, really any color). Season with a pinch of salt; cook until soft with light browning.
Add garlic; stir 30 seconds. Scoot veggies to the edges, add the turkey, and sauté ground turkey, breaking it into smaller pieces with a wooden spoon until you see browned bits stuck to the bottom of the pot. Sprinkle in ground cumin, chipotle chili powder, oregano, coriander, plus cayenne or red pepper flakes to taste if you want it even spicier; give a good stir to bloom the spices.
Stir in tomatoes and deglaze with chicken broth, scraping the bottom of the pot. Simmer on medium-low heat 25–30 minutes, stirring occasionally, until thick and glossy.
Add the beans and bittersweet chocolate; taste and adjust salt, heat, and sweetness. Serve with all your favorite toppings.
Instant Pot Method
Use Sauté to brown turkey and veggies with spices, add tomatoes, deglaze with broth. Pressure cook 12 minutes; natural release 10 minutes. Stir in beans and chocolate to finish.
If you love all things chili, be sure to try my lamb and white bean chili and this Instant Pot beef and chipotle chili too.
Variations
- Black beans: Use black beans for a healthy turkey chili recipe vibe with big body.
- No beans: Skip beans similar to this pork chili verde with cheese; it becomes a hearty, spicy chili that’s bean-free.
- Vegetarian: Leave out the ground turkey and add extra veggies like poblano peppers, sweet potatoes, an extra can of beans, and sweet corn. See this black bean chipotle chili as a guide.
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Buy Now → Ideas For Serving
- Bowl of chili with sour cream, cheddar cheese, green onions.
- Follow up with my favorite quick dessert–Mexican hot chocolate waffle iron sandwich…trust me on this one.
- Over a baked sweet potato for a delicious meal.
- Swap the ground turkey for leftover Thanksgiving turkey for a post-holiday recipe.
- Next-day nachos—chili + chips + cheese under broiler.
- Serve with a simple green salad drizzled with this super yummy cilantro pesto vinaigrette.
- Pair with homemade green chile cheddar corndogs and a beergarita—heaven.
Chef’s Notes from my test kitchen:
If this is your first time making chocolate chili, start at medium heat and build from there; you can always add more jalapeños, chipotle chili powder, or cayenne pepper later. If you’re spice-sensitive, aim for mild chili by skipping the jalapeño or chili powder.
Cooking for a lot of chili lovers? Double it and see the recipe card for a half batch option, too. This easy chili recipe is proof that great recipes don’t have to be fussy!
Spicy Turkey Chili with Chocolate
This Spicy Turkey Chili with Chocolate is like Mexican turkey mole meets American-style chili with chipotle pepper, ground turkey, and a hint of chocolate.
Ingredients
- 3 tablespoons olive oil
- 1 large red onion, chopped
- 3 cloves garlic, chopped
- 2 bell peppers, chopped (any color will do)
- 2 jalapeños, chopped (seeds removed to make less spicy, if desired)
- 1 pound ground turkey
- 2 teaspoons ground chipotle chile powder
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon dried oregano
- 3 large tomatoes, diced or 1 (15-ounce) can diced tomatoes
- 1 1/2 cups chicken broth
- 1 (15-ounce) can kidney beans, do not drain
- 1/3 cup (about 2 ounces) bittersweet chocolate chips
- For Serving: Grated cheddar cheese, Mexican crema or sour cream, minced onion, chopped cilantro, tortilla chips, avocado, and/or thinly sliced jalapeño
Instructions
- Heat 3 tablespoons olive oil in a large stock pot or Dutch oven over medium heat. Add 1 large chopped onion, 3 cloves chopped garlic, 2 chopped peppers, and 2 chopped jalapeños and season with salt and pepper. Cook, stirring occasionally, until soft and starting to soften and brown.
- Add 1 pound ground turkey, 2 teaspoons chipotle chile powder, 2 teaspoons cumin, 1 teaspoon coriander, and 1 teaspoon oregano and cook, breaking up with the back of a spoon until beginning to brown. Add 3 chopped tomatoes and 1 1/2 cups broth and bring to a boil. Reduce heat, cover, and simmer until vegetables and turkey is cooked, about 30 minutes.
- Add 1 can kidney beans with their juices, and 1/3 cup chocolate chips and stir until chocolate is melted. Taste and add more salt or pepper as needed.
- Serve with all the toppings like grated cheese, cilantro, or sour cream if desired.
Notes
- Veggie Swaps: Bell peppers add sweetness and color, but feel free to use poblano or Anaheim chiles for extra flavor. You can also toss in corn or diced zucchini for more veggie power.
- Kid-Friendly: To make it family-friendly, serve the chili with toppings on the side so everyone can customize their bowl. You can also set aside a portion before adding the chipotle or jalapeños for sensitive palates.
- Turkey Tips: Ground turkey keeps things lighter than traditional beef chili, but you can swap in ground chicken or even beef if that’s what you have on hand.
- Leftover Love: Leftover chili makes an epic topping for baked potatoes, nachos, or even a quick chili-mac with pasta.
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Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 168Total Fat: 11gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 12mgSodium: 110mgCarbohydrates: 15gFiber: 4gSugar: 8gProtein: 4g
I would just add more beans, as I usually do.
Nothing wrong with that 🙂