Cozy, hearty Dutch Oven Chili made with lean ground turkey, beans, and simple pantry ingredients. An easy oven-baked chili with a slow cooker option, perfect for busy nights and leftovers.
1 tbspapple cider vinegar or lime juice (added at the end)
Instructions
Oven Method
Preheat oven to 325°F (165°C).
Heat olive oil in a Dutch oven over medium heat.
Add ground turkey and cook until browned, breaking it up as it cooks.
Stir in onion and peppers and cook for 3–4 minutes until softened.
Add the tomato sauce, diced tomatoes, black beans, kidney beans, chili powder, smoked paprika, and cumin, stirring well to combine everything evenly.
Season with salt and black pepper, and add cayenne pepper if desired, adjusting to taste. Add any of the other optional ingredients at this point and give it one final stir.
Cover with lid and transfer to the oven.
Bake for 1½–2 hours, stirring once halfway through, until thick and flavorful.
Serve and add a splash of apple cider vinegar or lime juice if you want a little bit of tang to the chili.
Slow Cooker Method (Alternative)
Brown the turkey with olive oil in a skillet.
Transfer to slow cooker and add all remaining ingredients.
Stir well and cook on High for 4 hours or Low for 6–7 hours.
Notes
Optional Toppings: Green onions, jalapeños, corn, shredded cheese, avocado, sour cream, or rice
Letting the chili rest helps it thicken naturally without adding starch
Add a splash of bone broth if the chili becomes too thick
Stir in corn or extra beans to stretch leftovers
This Dutch Oven Chili tastes even better the next day
Freeze in individual portions for easy meals later
Storage & Freezing
Refrigerate leftovers in an airtight container for up to 4 days
Freeze for up to 3 months
Thaw overnight in the fridge and reheat gently on the stovetop