Small-Pot Turkey Chili
A pound of ground turkey and one can of beans in a 3-quart pot. Dinner for two tonight and lunch for two tomorrow.
Recipes and Things · Wes Hadley
Posted Oct. 9, 2026 · 4 servings
Posted Oct. 9, 2026 · 4 servings
Chili recipes tend to assume a crowd and a stockpot. This one fits a 3-quart saucepan and still tastes like it simmered all afternoon, because the spices get toasted in the fat before anything wet goes in.
It is better the second day, which is the point of making four servings for two people.
What you need
| How much | What |
|---|---|
| 1 lb | ground turkey |
| 1 | yellow onion, diced |
| 3 cloves | garlic, minced |
| 2 tbsp | chili powder |
| 1 tsp | ground cumin |
| 1 can (15 oz) | kidney beans, drained |
| 1 can (15 oz) | crushed tomatoes |
| 1 cup | chicken stock |
| 1 tbsp | olive oil |
How to make it
- Heat the oil in a 3-quart pot over medium-high. Add the turkey, press it flat and let it brown without stirring for 4 minutes, then break it up.
- Add the onion and a pinch of salt and cook until soft, about 5 minutes. Add the garlic for 1 minute.
- Stir in the chili powder and cumin and cook 1 minute, until they smell toasted.
- Add the tomatoes, beans and stock. Simmer uncovered for 25 minutes, stirring now and then.
- Taste for salt and serve with whatever is around: sour cream, sliced scallions, shredded cheese.
Cook’s notes
- Ground turkey is lean and goes dry if it is stirred the whole time. Let it brown as a single cake first.
- Keeps four days in the fridge and freezes well in two-serving containers.
FAQ
Can I use beef?
Yes. Use 85 percent lean and skip the oil.