I put a Mexican spin on all my chili. Why? Because I like it that way. I think all chili needs to be bold and have a bite to it. In other words, it needs a little spice! What is chili without a kick, right?

I have another chili recipe on my blog that uses ground beef. Although both chili’s are Mexican inspired, they could not be more different. The turkey in this particular recipe adds a nice sweetness you don’t get with ground beef. I also love the chunks of tomato and all around tomato flavor this one has. Every spice and every ingredient makes this turkey chili unique and one of a kind. It’s really really good I promise. If you love spice, bold flavors and hot chili… this recipe is for you.

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Prep time: 15 minutes

Cook time: 30 minutes

Total time: 45 minutes

Serves: About 8 servings


  • 2 large carrots, peeled and diced small
  • 1 jalapeño, finely chopped
  • 1/2 large white onion, small dice
  • 1.5 lbs ground turkey
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 3 tsp kosher salt, more or less to taste
  • 2 tsp ground coriander
  • 2 tbsp chili powder
  • 1 tbsp chipotle chili powder
  • 2 tsp dried oregano
  • 2 bay leaves
  • 4 tbsp all purpose flour
  • 4.5 cups hot water
  • 3 Roma tomatoes, small dice
  • 17.64 oz. tomato sauce (pomi brand)
  • 1 tbsp tomato paste
  • 15.5 oz. can dark red kidney beans, drained and rinsed
  • 16 oz. can pinto beans, drained and rinsed

Topping ideas:

  • Shredded sharp cheddar cheese
  • Sour cream
  • Diced white onion
  • Fritos


  1. Heat a large pot to medium heat. Add in carrots, jalapeño, onion, ground turkey and olive oil. Cook while breaking down the turkey with a flat wooden spoon. Cook until turkey is browned all the way through.
  2. Add in all the spices and mix together. Add in flour and stir while cooking an additional 60 seconds. Slowly add in the water while mixing. Allow the chili to thicken as it comes to a soft boil.
  3. Add in tomatoes, tomato sauce, tomato paste, kidney beans and pinto beans. Bring chili to a boil and then turn the heat down to simmer. Place a lid on the pot and allow to cook an additional 10-15 minutes while stirring occasionally.
  4. (Note: If your chili is thicker than you’d like it to be… add in small amounts of hot water until you reach desired consistency.)
  5. Serve while hot with shredded cheddar, white onion, sour cream and Fritos.

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