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overhead of turkey basil chili in white bowl.

Turkey Basil Chili

Nothing warms up a cold January day like a pot of chili simmering on the stove. Try this lighter version with ground turkey and basil.
Prep Time 15 mins
Cook Time 2 hrs 10 mins
Total Time 2 hrs 25 mins
Course Soup
Cuisine American
Servings 4 Servings



  • 1 pound ground turkey or ground chicken
  • 1/2 teaspoon kosher salt plus more to taste
  • 1/2 teaspoon chili powder
  • 3/4 teaspoon ground cumin divided
  • 1/4 teaspoon garlic powder
  • 1 tablespoon olive oil
  • 1/2 medium onion diced
  • 2 jalapenos diced (optional)
  • 1 clove garlic minced
  • 1 14.5 ounce can fire roasted diced tomatoes
  • 1 15.5 ounce can chili beans in zesty tomato sauce
  • 1 15 ounce can tomato sauce
  • 2 teaspoons dried basil
  • 5 fresh basil leaves


  • In a large soup pot or dutch oven, combine ground turkey, 1/2 teaspoon kosher salt, chili powder, 1/4 teaspoon cumin and garlic powder. Cook over medium heat until turkey is cooked through. Strain and set aside.
  • In the same pot heat olive oil over medium heat. Add onion, jalapenos and garlic. Cook for 5 minutes or until softened. Return turkey to pan. Stir to combine.
  • Pour in fire roasted tomatoes, chili beans and their liquid, and tomato sauce. Stir in dried basil. Bring to a boil. Reduce heat and let simmer for 2 hours. Stirring and tasting occasionally. Adjust seasoning with salt if needed.
  • Just before serving, roll basil leaves tightly together and then chop to make basil chiffonade. Sprinkle into chili and stir to combine.
  • Ladle chili into soup bowls. Serve.


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Keywords: chili, comfort food, ground turkey, turkey chili