If you’re looking for a cozy, hearty dinner that packs a punch without taking all day, you’re going to love this 30 Minute Spicy Ancho Turkey Chili Recipe. I absolutely love how it combines lean ground turkey with the smoky warmth of ancho chili powder, plus the satisfying bite of farro. When I first tried this recipe, I was amazed at how quickly it came together and how rich and layered the flavors tasted. Keep reading, and I’ll show you all my tips and tricks to help you nail this one every time.
Why You’ll Love This Recipe
- Super Quick and Easy: You’ll have a flavorful chili on the table in just 30 minutes—perfect for busy weeknights.
- Healthy & Filling: Lean turkey and fiber-rich farro make this chili nutritious without skimping on flavor.
- Bold, Balanced Heat: The ancho chili adds smoky depth while jalapeños bring the spice, but you can easily control the heat level.
- Versatile and Customizable: It’s a breeze to tweak this chili to your taste or pantry staples.
Ingredients You’ll Need
The magic of this 30 Minute Spicy Ancho Turkey Chili Recipe lies in the combo of smoky spices, fresh aromatics, and wholesome grains. I like to keep my grocery list simple but never compromise on flavor. Here’s what you’ll want on hand!
- Farro: I love farro here for its nutty flavor and chewy texture, but if you’re short on time, brown rice or quinoa work well too.
- Chicken broth: It adds richness without heaviness—skip this and your chili may taste a bit flat.
- Olive oil: For sautéing the veggies and turkey, giving a nice caramelized base.
- Red onion: The sweetness balances the spice perfectly.
- Garlic: Fresh is key for that aromatic oomph.
- Jalapeños: Remove seeds if you want to tame the heat; I usually keep some seeds for a little kick.
- Ground turkey: Lean and tasty, it soaks up all the chili spices beautifully.
- Black beans: Canned and rinsed for ease—adds creaminess and protein.
- Ancho chili powder: This is the star of the show: smoky, mild heat that deepens the flavor.
- Chili powder: Adds warmth and complexity; don’t skip it.
- Cumin: Earthy and a little nutty, it ties everything together.
- Salt: To bring all the flavors to life.
- Salsa: I recommend a fresh-style salsa like Salsa Lisa for brightness and a touch of tomato acidity.
- Crushed fire roasted tomatoes: These add smokiness and texture.
- Toppings: Sour cream, shredded cheese, chopped green onions, and crunchy tortilla chips—trust me on these.
Variations
One thing I love about this 30 Minute Spicy Ancho Turkey Chili Recipe is how easily you can make it your own. Whether you want it a bit milder, make it vegetarian, or add some extra veggies, it all works beautifully!
- Make it vegetarian: Swap the turkey for extra beans or crumbled tempeh and use vegetable broth. It’s just as hearty and flavorful!
- Mild spice version: Use only one jalapeño and remove all seeds, or replace jalapeños with sweet bell peppers for no heat at all.
- Extra veggies: Toss in diced zucchini or bell peppers in step 2 for more color and nutrition—my family actually loves this!
- Different grains: Brown rice, barley, or quinoa all shine here if you want to switch things up or use what’s in your pantry.
How to Make 30 Minute Spicy Ancho Turkey Chili Recipe
Step 1: Cook Your Farro Nice and Tender
First things first, you want to get your farro (or grain of choice) cooking because it needs about 30 minutes to become tender. Bring the chicken broth and 1 cup of water to a boil in a small saucepan. Add the farro, cover, reduce to a simmer, and let it soak up all that liquid. You’ll know it’s done when it’s tender but still has a little chew, and no liquid remains.
Step 2: Build Flavor by Sautéing Your Aromatics
While that’s going, heat your olive oil over medium-high heat in a large pot. Toss in the minced red onion, garlic, and jalapeños. Stir frequently for 1-2 minutes to soften the onion and release the garlic’s aroma without burning it. This step is crucial because it sets the stage for all the flavors later.
Step 3: Brown the Turkey and Add the Spices
Next, add your ground turkey. Break it apart with your spoon or spatula and cook until no pink remains. Once browned, stir in the black beans, ancho chili powder, chili powder, cumin, and salt. Pour in the salsa and give everything a good mix. This is where the chili starts smelling incredible—like dinner is going to be a winner!
Step 4: Add Tomatoes and Adjust Consistency
Now, add the fire roasted crushed tomatoes to the pot. Use some or all of the remaining 2 cups of water to reach a thickness you like. I usually add about half and adjust as it simmers. Let it cook low and slow while your farro finishes up, about 5 minutes more, so all the flavors marry perfectly.
Step 5: Combine and Serve with Your Favorite Toppings
Once the farro is tender and the chili thickened nicely, stir the cooked farro into your chili pot. This step makes the chili extra hearty and satisfying. Ladle it into bowls and dress with sour cream, cheese, chopped green onions, and crunchy tortilla chips for contrast. You’ll find everyone diving in for seconds!
Pro Tips for Making 30 Minute Spicy Ancho Turkey Chili Recipe
- Control Your Heat: I discovered this trick—remove jalapeño seeds to tame spice without losing flavor.
- Layer Your Spices: Adding chili powder and cumin with the beans and turkey helps distribute the flavors evenly.
- Don’t Skip Sautéing Aromatics: It makes a huge difference in the base flavor, so take the extra couple of minutes.
- Adjust Liquid Gradually: Adding water little by little avoids a watery chili and helps reach perfect thickness.
How to Serve 30 Minute Spicy Ancho Turkey Chili Recipe
Garnishes
Personally, I keep it classic with a dollop of tangy sour cream and a sprinkle of sharp cheddar cheese. The cool creaminess balances the chili’s heat. I also love adding fresh green onions for a bit of crunch and brightness, plus some crushed tortilla chips for texture contrast. You’ll see this combo becomes your go-to for chili nights.
Side Dishes
My favorite sides to accompany this 30 Minute Spicy Ancho Turkey Chili Recipe are simple and satisfying. Cornbread or warm flour tortillas are perfect for soaking up every last drop. A crisp green salad or roasted veggies add freshness and balance the richness.
Creative Ways to Present
For casual dinner parties, I sometimes serve this chili in small mason jars topped with mini cornbread muffins on skewers for a fun twist. It’s also great ladled over baked sweet potatoes or stuffed inside soft baked potatoes for a comforting meal. Kids love it served with colorful bell pepper “boats” alongside, too!
Make Ahead and Storage
Storing Leftovers
I like to store leftover chili in airtight containers in the fridge—usually it keeps wonderfully for up to 4 days. The flavors actually deepen overnight, which is a little bonus. Just be sure to cool it completely before refrigerating to keep it tasting fresh.
Freezing
This chili freezes beautifully, which is great if you want to prep meals ahead. I portion it into freezer-safe bags or containers and squeeze out extra air before sealing. When ready to eat, thaw overnight in the fridge, and it tastes almost as good as fresh.
Reheating
Reheat your chili gently on the stove over medium-low heat, stirring occasionally so it doesn’t stick or dry out. If it feels too thick, add a splash of water or broth. You can also reheat in the microwave, but I prefer stovetop for an even warm-up and to preserve texture.
FAQs
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Can I make this chili less spicy?
Absolutely! To tone down the heat in this 30 Minute Spicy Ancho Turkey Chili Recipe, remove all seeds and ribs from the jalapeños, or reduce the number of peppers used. You can also reduce or omit the chili powder if preferred. The ancho chili powder provides smoky flavor without much heat, so you won’t lose depth.
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What if I don’t have farro? Can I use another grain?
Yes! Farro adds a lovely chewy texture, but brown rice, barley, or quinoa are excellent substitutes. Just adjust cooking times accordingly—brown rice may take longer than farro, while quinoa cooks faster.
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Can I prepare this chili in a slow cooker?
You can, but since this is a quick 30-minute recipe, it’s meant for stove-top speed. If using a slow cooker, brown the turkey and veggies first, then combine all ingredients except farro, cooking on low for 4-6 hours. Add cooked farro just before serving to keep texture.
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Is this recipe gluten-free?
The original recipe uses farro, which contains gluten. To make it gluten-free, simply swap the farro for quinoa, rice, or another gluten-free grain. Always double-check all ingredient labels to be safe.
Final Thoughts
This 30 Minute Spicy Ancho Turkey Chili Recipe has genuinely become one of my family’s favorites for good reason. It’s fast, simple, packed with flavor, and hits that perfect balance of smoky heat without being overwhelming. Whenever I make this, I love how versatile it is—you can customize it any way you like and still end up with a dinner that feels special. Trust me, once you try this, it’ll be one of those recipes you reach for over and over, especially on chilly nights when you want comfort food without fuss. Give it a go and I can’t wait to hear how much you and your loved ones enjoy it!
Print
30 Minute Spicy Ancho Turkey Chili Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 8 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Description
This 30 Minute Spicy Ancho Turkey Chili is a hearty, flavorful dish combining ground turkey, black beans, farro, and a blend of smoky spices like ancho chili powder and cumin. Perfectly balanced with fresh jalapeños and fire-roasted tomatoes, this chili is both comforting and packed with bold, spicy flavors. Topped with sour cream, cheese, green onions, and crunchy tortilla chips, it’s a satisfying meal that comes together quickly for a delicious weeknight dinner.
Ingredients
Grains and Broth
- 1 cup farro (or substitute brown rice or quinoa)
- 2 cups chicken broth
- 3 cups water, divided
Vegetables and Aromatics
- 1/2 red onion, minced
- 2-3 cloves garlic, minced
- 2-3 jalapeños, minced (remove ribs and seeds for less heat)
Protein
- 1 lb. ground turkey
- one 14-ounce can black beans, rinsed and drained
Spices and Seasonings
- 2 teaspoons ancho chili powder
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon salt
Additional Ingredients
- 1 tablespoon olive oil
- 1 cup salsa (preferably fresh salsa like Salsa Lisa)
- two 14-ounce cans crushed fire roasted tomatoes
Toppings
- Sour cream
- Cheese
- Green onions
- Tortilla chips
Instructions
- Cook the Farro: In a small saucepan, bring 2 cups chicken broth and 1 cup water to a boil. Add the farro, cover the pot, and reduce the heat to simmer. Cook for about 30 minutes until the liquid is fully absorbed and the farro is tender.
- Sauté Aromatics and Veggies: While the farro cooks, heat olive oil in a large skillet or pot over medium-high heat. Add the minced red onion, garlic, and jalapeños. Sauté for 1-2 minutes, stirring frequently to prevent the garlic from burning and to soften the onions and peppers.
- Cook the Turkey: Add the ground turkey to the skillet. Stir and cook until the meat is fully browned and broken up into small crumbles, ensuring even cooking through.
- Add Beans and Spices: Stir in the rinsed black beans, ancho chili powder, chili powder, cumin, and salt. Mix well to evenly coat the meat and beans with the spices.
- Add Salsa and Tomatoes: Pour in the salsa and the two cans of crushed fire roasted tomatoes. Add some or all of the remaining 2 cups of water depending on your desired chili consistency. Bring to a simmer and cook for several minutes to blend the flavors while the farro finishes.
- Combine Farro and Chili: Once the farro is cooked, add it directly into the chili pot. Stir thoroughly to combine all ingredients evenly.
- Serve: Ladle the chili into bowls and top with your choice of sour cream, shredded cheese, sliced green onions, and crunchy tortilla chips for added texture and flavor.
Notes
- This spicy ancho turkey chili is packed with bold flavors from smoky chili powders and fire-roasted tomatoes, complemented by hearty farro and black beans.
- Farro adds a wonderful chew and nutrition but can be substituted with quinoa or brown rice if preferred.
- Adjust the heat level by removing jalapeño seeds and ribs before mincing.
- Cooking the farro separately allows for perfect grain texture and avoids mushiness in the chili.
- Leftovers store well in the fridge for up to 4 days and can be frozen for longer preservation.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 5g
- Sodium: 600mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 28g
- Cholesterol: 65mg
