Quick Recipe Version (TL;DR)

Yield: 6 hearty servings
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 50 minutes

Quick Ingredients

2 smoked turkey legs (about 2–2.5 lb / 900–1130 g total)
2 tbsp neutral oil
1 large yellow onion, diced
1 green bell pepper, diced
1 jalapeño, seeded and minced (optional for heat)
4 cloves garlic, minced
2.5 tbsp chili powder
2 tsp ground cumin
1.5 tsp smoked paprika
1 tsp dried oregano
1/4–1/2 tsp cayenne pepper (to taste)
1 tbsp tomato paste
1 can (28 oz / 800 g) crushed tomatoes
3 cups (710 ml) chicken broth
2 cans (15 oz / 425 g each) pinto beans, drained and rinsed
1 tsp brown sugar (optional, balances acidity)
Salt and black pepper, to taste
Optional toppings: sour cream, shredded cheese, cilantro, green onions, lime wedges, tortilla chips

Do This

1. Pat turkey legs dry. Heat oil in a heavy pot over medium-high and brown turkey 3–4 minutes per side; remove to a plate.
2. In the same pot, sauté onion, bell pepper, and jalapeño 5–7 minutes until softened. Add garlic and cook 1 minute.
3. Stir in chili powder, cumin, smoked paprika, oregano, cayenne, and tomato paste; cook 1–2 minutes until fragrant.
4. Add crushed tomatoes, chicken broth, pinto beans, brown sugar (if using), 1 tsp salt, and 1/2 tsp black pepper. Nestle turkey legs into the pot.
5. Bring to a gentle simmer (about 180–190°F / 82–88°C), cover, and cook on low for 45–60 minutes, stirring occasionally.
6. Remove turkey legs, shred meat (discard skin and bones), then return meat to the pot. Simmer uncovered 15–20 minutes to thicken.
7. Taste and adjust salt, pepper, and cayenne. Serve hot with your favorite chili toppings.

Why You’ll Love This Recipe

Deep, campfire-style smokiness from real smoked turkey legs instead of ground meat.
Hearty, protein-packed bowl thanks to shredded turkey and creamy pinto beans.
One-pot recipe that works on the stovetop, over a camp stove, or on a grill side burner.
Flexible heat level and toppings so everyone can build their perfect bowl.

Grocery List

Produce: Yellow onion, green bell pepper, jalapeño (optional), garlic, fresh cilantro, green onions, limes.
Dairy: Sour cream or plain Greek yogurt, shredded cheddar or Monterey Jack (optional toppings).
Pantry: Smoked turkey legs, neutral oil, chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper, tomato paste, crushed tomatoes, chicken broth, canned pinto beans, brown sugar, salt, black pepper, tortilla chips or cornbread (for serving).

Full Ingredients

For the Smoky Turkey Chili

2 smoked turkey legs (about 2–2.5 lb / 900–1130 g total), store-bought fully cooked
2 tbsp neutral oil (canola, vegetable, or avocado oil)
1 large yellow onion, diced (about 2 cups)
1 medium green bell pepper, diced (about 1 cup)
1 jalapeño, seeded and minced (leave seeds in for more heat, optional)
4 cloves garlic, minced
2.5 tbsp chili powder (American-style chili seasoning blend)
2 tsp ground cumin
1.5 tsp smoked paprika
1 tsp dried oregano
1/4–1/2 tsp cayenne pepper, to taste
1 tbsp tomato paste
1 can (28 oz / 800 g) crushed tomatoes
3 cups (710 ml) low-sodium chicken broth (or turkey broth, if you have it)
2 cans (15 oz / 425 g each) pinto beans, drained and rinsed
1 tsp light brown sugar (optional, balances tomato acidity)
1–1.5 tsp fine salt, plus more to taste
1/2–1 tsp freshly ground black pepper, to taste

Optional Toppings and Serving Ideas

Sour cream or plain Greek yogurt
Shredded cheddar or Monterey Jack cheese
Fresh cilantro leaves, chopped
Green onions, thinly sliced
Lime wedges
Crushed tortilla chips or cornbread for serving
Pickled jalapeños or hot sauce, for extra kick

Step-by-Step Instructions

Step 1: Prep the Turkey and Vegetables

Unwrap the smoked turkey legs and pat them very dry with paper towels. Dry surfaces brown better, which builds flavor. If there are any large flaps of skin hanging off, you can trim them away for easier browning, but leave most of the skin on for now to render out flavor.

Dice the onion and green bell pepper into small, even pieces (about 1 cm). Mince the jalapeño, removing seeds and ribs if you prefer mild heat. Mince the garlic cloves. Set everything near the stove so you can add it quickly when needed.

Step 2: Brown the Smoked Turkey for Extra Flavor

Place a large, heavy-bottomed pot or Dutch oven (5–6 quart / 4.7–5.7 L) over medium-high heat. Add the 2 tablespoons of oil and heat until shimmering but not smoking. Carefully lay the smoked turkey legs in the pot.

Brown the turkey legs for about 3–4 minutes per side, rotating until most surfaces have some caramelized, browned spots. You are not cooking them through (they are already fully cooked); you are developing a rich, smoky fond (browned bits) on the bottom of the pot. Once browned, transfer the turkey legs to a plate and set aside. Leave the rendered fat and oil in the pot.

Step 3: Sauté Aromatics and Toast the Spices

Reduce the heat to medium. Add the diced onion and bell pepper to the pot. Cook, stirring occasionally, for 5–7 minutes, until the vegetables are softened and starting to turn golden at the edges. Use a wooden spoon to scrape up any browned bits from the bottom as the vegetables release moisture.

Stir in the minced jalapeño and cook for 1 minute. Add the minced garlic and cook for another 30–60 seconds, just until fragrant.

Sprinkle in the chili powder, ground cumin, smoked paprika, dried oregano, and cayenne pepper. Add the tomato paste as well. Stir constantly for 1–2 minutes. The mixture will thicken and darken slightly; toasting the spices and caramelizing the tomato paste deepens the chili’s flavor and adds that classic, campfire-style smokiness.

Step 4: Build the Chili Base

Pour in the crushed tomatoes and chicken broth, stirring well to combine with the aromatics and spices. Add the drained and rinsed pinto beans, the brown sugar (if using), 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Stir everything together.

Carefully nestle the browned smoked turkey legs back into the pot, submerging them as much as possible in the liquid. If they are not mostly covered, you can add up to 1/2 cup (120 ml) additional broth or water.

Bring the mixture just up to a gentle simmer over medium heat, then reduce the heat to low or medium-low to maintain a very gentle simmer, around 180–190°F (82–88°C). You should see occasional small bubbles, not a rolling boil.

Step 5: Simmer Low and Slow

Cover the pot with a lid, leaving it slightly ajar, and simmer gently for 45–60 minutes. Stir every 10–15 minutes, making sure nothing is sticking to the bottom. This slow simmer allows the smoked turkey to further tenderize and infuse the chili with a deep, savory, smoky flavor.

If at any point the chili seems too thick and is sticking, add a splash of broth or water and reduce the heat slightly. If you are cooking over a camp stove or grill side burner, keep the flame low and move the pot to a cooler spot if needed.

Step 6: Shred the Turkey and Thicken the Chili

After 45–60 minutes, the turkey meat should be very tender. Turn off the heat briefly or reduce it to very low. Use tongs to lift the turkey legs out onto a cutting board or large plate. Let them cool for a few minutes until they are comfortable to handle.

Strip the meat from the bones, discarding the skin, bones, and any large, tough pieces of connective tissue. Shred the meat into bite-size pieces using your fingers or two forks. You should have plenty of smoky, juicy turkey.

Return the shredded turkey to the pot. Turn the heat back to medium-low and simmer the chili uncovered for 15–20 more minutes, stirring occasionally, until it thickens to your liking. The liquid should reduce slightly and cling to the beans and meat, forming a rich, scoopable chili.

Step 7: Taste, Adjust, and Serve

Taste the chili and adjust the seasoning. Add more salt if it tastes flat, more black pepper for warmth, or a pinch more cayenne if you want extra heat. If the chili is too tangy, you can stir in another 1/2 teaspoon of brown sugar. If it is too thick, add a splash of broth or water and simmer a few more minutes.

Ladle the hot chili into bowls. Top with a dollop of sour cream, a sprinkle of shredded cheese, fresh cilantro, and green onions. Add a squeeze of lime for brightness and serve with tortilla chips or a hunk of cornbread on the side. Enjoy your smoky, campfire-style turkey chili.

Pro Tips

Use real smoked turkey legs: Look for fully cooked, smoked turkey legs in the meat or deli section. They bring much more smoky depth than ordinary roasted turkey.
Control the spice level: For very mild chili, skip the jalapeño and reduce or omit cayenne. For spicier chili, keep the jalapeño seeds and add extra cayenne or a chopped chipotle in adobo.
Let it rest: Like most chilis, this tastes even better after it sits. If you have time, turn off the heat and let it rest covered for 15 minutes before serving to let the flavors meld.
Thickness is adjustable: For a thicker, stew-like chili, simmer uncovered a bit longer at the end. For a looser, more brothy chili, add an extra 1/2–1 cup (120–240 ml) broth.
Campfire-friendly: This recipe works beautifully in a cast-iron Dutch oven over a campfire or charcoal grill. Keep the pot on the indirect-heat side for a gentle simmer.

Variations

Chipotle Turkey Chili: Add 1–2 minced chipotle peppers in adobo sauce along with the spices for a deeper, smoky heat and a hint of sweetness.
Bean Blend Chili: Swap one can of pinto beans for black beans or kidney beans for a more colorful, mixed-bean chili.
Veggie-Boosted Version: Add 1 diced carrot and 1 diced celery stalk along with the onion and bell pepper, or stir in a couple of big handfuls of chopped kale or spinach during the final 10 minutes of simmering.

Storage & Make-Ahead

Let the chili cool to room temperature (no more than 2 hours at room temp), then transfer to airtight containers. Store in the refrigerator for up to 4 days. The flavors continue to develop, so leftovers are often even better. To reheat, warm gently on the stovetop over medium-low heat, adding a splash of water or broth if it has thickened too much. You can also reheat in the microwave in 60–90 second bursts, stirring between intervals.

For longer storage, freeze in well-sealed containers or freezer bags for up to 3 months. Thaw overnight in the refrigerator before reheating. This makes an excellent make-ahead meal: cook the chili fully, cool, and refrigerate or freeze, then reheat when needed for an easy dinner or camping trip meal.

Nutrition (per serving)

Approximate values for 1 of 6 servings (without toppings): about 430 calories; 33 g protein; 32 g carbohydrates; 17 g fat; 9 g fiber; 7 g sugar; 1100 mg sodium (will vary based on broth, smoked turkey, and added salt). Adding cheese, sour cream, chips, or cornbread will increase calories and fat.

Smoky Turkey Leg Chili with Pintos and Peppers