Martha Stewart Turkey Chili Recipe

By anabelle

Fact checked by Edward Harrington

Updated October 29, 2026

Martha Stewart turkey chili is a thick, smoky bowl of ground turkey, sweet bell peppers, and beans in a tomato base, and this version is inspired by Martha Stewart’s home-cooking style. The flavor leans warm rather than fiery, with a little cinnamon and smoked paprika behind the chili powder and cumin. It’s hearty enough to eat with a spoon, and the texture is rich and spoonable, not soupy. A squeeze of lime at the end keeps the whole pot tasting fresh.

It takes about 65 minutes from start to finish, with 20 minutes of prep and 45 minutes on the stovetop, and most of that time is hands-off simmering. That makes it a solid weeknight dinner, and it scales up well for a potluck or a casual game-day spread.

Why This Martha Stewart Turkey Chili Works

Three things do the heavy lifting here. First, the turkey goes in after the vegetables and gets browned in spots instead of being stirred constantly, which builds flavor that lean meat usually lacks. Second, the dried spices are toasted in the fat for about a minute before any liquid goes in, so they taste round instead of raw.

Third, the pot is only partially covered during the long simmer. That lets the chili reduce and thicken on its own, so you end up with body from the tomatoes and beans rather than a thin broth.

What You’ll Love About It

• One Pot — Everything cooks in a single Dutch oven, start to finish.
• Lean and Filling — Ground turkey and two cans of beans keep it hearty.
• Warm, Not Fiery — The cayenne is optional, so you control the heat.
• Better Tomorrow — The flavor deepens overnight in the refrigerator.

Ingredients

This makes 6 servings. Have everything chopped and measured before you turn on the heat, since the first few steps move quickly.

• 2 tablespoons (30ml) olive oil
• 1 large yellow onion (about 10 ounces/280g) — finely chopped
• 1 large red bell pepper (about 8 ounces/225g) — stemmed, seeded, and finely chopped
• 1 large poblano pepper (about 6 ounces/170g) — stemmed, seeded, and finely chopped
• 4 garlic cloves — minced
• 2 pounds (910g) lean ground turkey (93% lean) — 93% lean keeps it from turning greasy
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon cayenne pepper — optional, for heat
• 1 1/2 teaspoons kosher salt — plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons tomato paste
• 1 can (28 ounces/795g) crushed tomatoes
• 1 can (15 ounces/425g) diced tomatoes — with their juices
• 1 cup (240ml) low-sodium chicken broth — plus a splash more if the pot looks dry
• 2 cans (15 ounces/425g each) kidney beans — drained and rinsed
• 1 tablespoon fresh lime juice — from 1 lime
• 1/4 cup (15g) fresh cilantro leaves — chopped, for serving
• Sour cream, shredded cheddar cheese, and sliced scallions — optional, for serving

Equipment

• Dutch oven — 5 to 7 quarts (4.7 to 6.6 liters), or a heavy-bottomed pot
• Wooden spoon — for breaking up the turkey
• Chef’s knife and cutting board — for the peppers and onion
• Measuring spoons — the spice amounts matter here
• Instant-read thermometer — to check the turkey
• Can opener and colander — for the tomatoes and beans

How to Make Martha Stewart Turkey Chili

Step 1: Soften the Vegetables

Heat 2 tablespoons (30ml) olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until it shimmers. Add the chopped onion, red bell pepper, and poblano and cook, stirring occasionally, until softened and lightly golden at the edges, 6 to 8 minutes. Stir in 4 minced garlic cloves and cook until fragrant, about 1 minute. Don’t let the garlic brown, or it will turn bitter.

Step 2: Brown the Turkey

Push the vegetables to the side of the pot and add 2 pounds (910g) ground turkey. Cook, breaking it into small pieces with a wooden spoon, until no longer pink, 6 to 8 minutes. The turkey should reach 165°F (74°C) on an instant-read thermometer. Avoid stirring constantly so it browns in spots.

Step 3: Toast the Spices

Stir in 2 tablespoons chili powder, 1 tablespoon cumin, 1 teaspoon smoked paprika, 1 teaspoon oregano, 1/2 teaspoon cinnamon, 1/4 teaspoon cayenne if using, 1 1/2 teaspoons salt, and 1/2 teaspoon black pepper. Cook, stirring, until the spices are toasted and fragrant, about 1 minute. This blooms the spices and deepens the flavor.

Step 4: Add the Tomatoes and Broth

Add 2 tablespoons tomato paste and cook, stirring, until it darkens slightly, about 1 minute. Pour in the 28-ounce (795g) can of crushed tomatoes, the 15-ounce (425g) can of diced tomatoes with their juices, and 1 cup (240ml) chicken broth. Scrape up any browned bits from the bottom of the pot as you stir.

Step 5: Simmer Partially Covered

Bring the chili to a gentle simmer, then reduce the heat to low and cook, partially covered, stirring occasionally, for 25 minutes to let the flavors meld. If it looks dry, add a splash more broth. It should be thick but spoonable at this point.

Step 6: Add the Beans

Stir in the 2 drained and rinsed cans of kidney beans and simmer, uncovered, until heated through and the chili has thickened slightly, about 10 minutes. Taste and adjust the seasoning with more salt and cayenne if needed.

Step 7: Finish with Lime and Serve

Remove from the heat and stir in 1 tablespoon fresh lime juice. Ladle into bowls and top with 1/4 cup (15g) chopped cilantro and, if desired, sour cream, shredded cheddar, and scallions.

What to Serve With It

Cornbread is the classic partner, and a baked wedge of it soaks up the broth nicely. Offer a simple green salad with a sharp vinaigrette to cut the richness, or set out tortilla chips and warm flour tortillas for scooping. Cold lemonade or iced tea works well alongside.

Tips for the Best Results

Give the pot a stir only every few minutes during the simmer so the bottom doesn’t catch. If your chili tastes flat at the end, it usually needs acid or salt, not more spice, so add lime juice and salt before reaching for the cayenne. For deeper flavor, brown the turkey in two batches if your pot is crowded.

Easy Variations

Swap the kidney beans for black beans or pinto beans, using the same two cans. For a smokier pot, add an extra 1/2 teaspoon of smoked paprika with the other spices. If you like more heat, stir in 1/4 teaspoon more cayenne in step 6 and taste as you go.

Storing and Reheating

• Refrigerator — Cool completely, then store airtight for up to 4 days.
• Freezer — Freeze in portions for up to 3 months.
• Make-Ahead — Prepare through step 6 and refrigerate up to 2 days.
• Reheating — Warm on the stovetop about 10 minutes to 165°F (74°C).

Nutrition (per serving)

These values are estimates per serving and will vary with your exact ingredients and toppings.

FAQs

Can I make this Martha Stewart turkey chili recipe ahead of time?

Yes, and it tastes even better the next day once the flavors settle. Prepare it through step 6, cool it completely, and refrigerate for up to 2 days, then reheat and add the lime and toppings just before serving.

What can I use instead of ground turkey?

Lean ground chicken or lean ground beef works in the same amount and cooks in about the same time. Brown it the same way and check that it reaches 165°F (74°C) before you add the tomatoes.

How do I know when the turkey is cooked through?

Insert an instant-read thermometer into the thickest piece in the pot, and it should read 165°F (74°C). The meat should also be opaque with no pink remaining before the spices go in.

Where did turkey chili come from?

Chili has roots in the American Southwest and Texas, where beef and chiles were the standard. Turkey became a popular swap in home kitchens during the lean-cooking wave of the 1980s and 1990s, when cooks looked for lighter versions of familiar comfort foods.

Martha Stewart-Inspired Turkey Chili

Print Recipe

A rich, smoky turkey chili inspired by Martha Stewart’s home-cooking style, with tender ground turkey, sweet bell peppers, and a warm blend of chili powders. It’s thick, hearty, and just spicy enough, finished with a bright squeeze of lime and a sprinkle of fresh cilantro.

• Author: Anabelle McLean
• Prep Time: 20
• Cook Time: 45
• Total Time: 65
• Yield: 6 1x
• Category: Dinner
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

• 2 tablespoons (30ml) olive oil
• 1 large yellow onion (about 10 ounces/280g), finely chopped
• 1 large red bell pepper (about 8 ounces/225g), stemmed, seeded, and finely chopped
• 1 large poblano pepper (about 6 ounces/170g), stemmed, seeded, and finely chopped
• 4 garlic cloves, minced
• 2 pounds (910g) lean ground turkey (93% lean)
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon cayenne pepper (optional, for heat)
• 1 1/2 teaspoons kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons tomato paste
• 1 can (28 ounces/795g) crushed tomatoes
• 1 can (15 ounces/425g) diced tomatoes, with their juices
• 1 cup (240ml) low-sodium chicken broth
• 2 cans (15 ounces/425g each) kidney beans, drained and rinsed
• 1 tablespoon fresh lime juice (from 1 lime)
• 1/4 cup (15g) fresh cilantro leaves, chopped, for serving
• Sour cream, shredded cheddar cheese, and sliced scallions, for serving (optional)

Instructions

1. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until it shimmers. Add the onion, red bell pepper, and poblano and cook, stirring occasionally, until softened and lightly golden at the edges, 6 to 8 minutes. Stir in the garlic and cook until fragrant, about 1 minute; do not let the garlic brown or it will turn bitter.
2. Push the vegetables to the side of the pot and add the ground turkey. Cook, breaking it into small pieces with a wooden spoon, until no longer pink, 6 to 8 minutes. The turkey should reach 165°F (74°C) on an instant-read thermometer; avoid stirring constantly so it browns in spots.
3. Stir in the chili powder, cumin, smoked paprika, oregano, cinnamon, cayenne (if using), salt, and black pepper. Cook, stirring, until the spices are toasted and fragrant, about 1 minute; this blooms the spices and deepens the flavor.
4. Add the tomato paste and cook, stirring, until it darkens slightly, about 1 minute. Pour in the crushed tomatoes, diced tomatoes with their juices, and chicken broth, scraping up any browned bits from the bottom of the pot.
5. Bring the chili to a gentle simmer, then reduce the heat to low and cook, partially covered, stirring occasionally, for 25 minutes to let the flavors meld. If it looks dry, add a splash more broth; it should be thick but spoonable.
6. Stir in the kidney beans and simmer, uncovered, until heated through and the chili has thickened slightly, about 10 minutes. Taste and adjust the seasoning with more salt and cayenne if needed.
7. Remove from the heat and stir in the lime juice. Ladle into bowls and top with cilantro and, if desired, sour cream, shredded cheddar, and scallions.

Notes

Storage: Cool leftovers completely, then store in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating. Make-ahead: The chili tastes even better the next day; prepare through step 6, cool, and refrigerate for up to 2 days, then reheat and add the lime and toppings. Reheating: Warm gently on the stovetop over medium-low heat, stirring occasionally, until steaming hot, about 10 minutes, or microwave individual portions on high for 2 to 3 minutes, stirring halfway. Add a splash of broth or water if it has thickened too much.

Nutrition

• Calories: 439
• Sugar: 9g
• Sodium: 1108mg
• Saturated Fat: 3g
• Carbohydrates: 36g
• Fiber: 11g
• Protein: 38g
• Cholesterol: 83mg

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