I’ve been making this Spicy Turkey Chili for many years. And it’s still one of my favorites!
This recipe has been in my “make often” circulation for about 20 years now. Despite the given name, the chili isn’t one with a lot of heat to it. “Spicy” just refers to the fact that this chili is made with a lot of different spices, which gives it a lot of great flavors!
I do have some suggestions for add-ins, if you are interested in modifying the recipe. A can of green chiles added in is delicious. Kidney beans are a great addition too. And I love a spoonful of Sweet Baby Ray’s barbecue sauce stirred in sometimes.
Of course you can add your favorite fixings on top. We like to add sour cream, shredded cheese and a sprinkle of cilantro. It’s a nice, comforting meal that is quite healthy too.
Bonus for Weight Watchers members: this chili counts as zero blue and purple SmartPoints if you make the recipe as instructed. Any additional toppings should be counted as extra points. It’s so filling and wonderful, that this recipe will make you very happy while following Weight Watchers!
This is the perfect chili recipe for a cold winter day. I also enjoy making a big pot of this Spicy Turkey Chili at the beginning of the week and having it on hand for lunches all week long.
Here are a few more chili recipes you might enjoy:
- Beef and Dark Beer Chili
- White Chicken Chili with Aged Cheddar Cheese
- Red Lentil Chili
- Pumpkin Chili
- Confetti Chili
- Steak and Beer Chili
Spicy Turkey Chili
- 16 ounces 99% lean ground turkey
- 1 cup chopped onion
- One 28-ounce can chopped Italian tomatoes
- One 8-ounce can tomato sauce
- 1 cup water
- 4 teaspoons chili powder
- 2 teaspoons worcestershire sauce
- 2 teaspoons white wine vinegar
- 2 whole bay leaves
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1/4 teaspoon crushed red pepper
- Spray 3-quart saucepan with nonstick cooking spray and heat over medium high heat; add turkey and onion and, using the back of a wooden spoon to crumble the meat, cook, stirring occasionally, until turkey is browned, about 5 minutes.
- Add remaining ingredients and stir well to combine. Reduce heat to low and let simmer, stirring occasionally, until chili is thick, 20 to 30 minutes. Remove bay leaves before serving.
- If you are preparing this recipe as GLUTEN-FREE, just be sure to use a brand of Worcestershire sauce that is known to be GF.
- Top with cheese and sour cream, if desired.