Name: 30 Minute Spicy Ancho Turkey Chili Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American Southwestern
Ingredients: 1 cup farro (or brown rice/quinoa as alternatives); 2 cups chicken broth; 3 cups water, divided; 1 tablespoon olive oil; 1/2 red onion, minced; 2-3 cloves garlic, minced; 2-3 jalapeños, minced (optional: remove ribs and seeds for less heat); 1 lb. ground turkey; 1 (14-ounce) can black beans, rinsed and drained; 2 teaspoons ancho chili powder; 2 teaspoons chili powder; 1 teaspoon cumin; 1 teaspoon salt; 1 cup fresh salsa (recommended: Salsa Lisa); 2 (14-ounce) cans crushed fire roasted tomatoes; Sour cream; Shredded cheese; Chopped green onions; Tortilla chips

Jump to Recipe

If you’re craving a hearty, flavorful meal that comes together quickly and packs a punch, look no further than this 30 Minute Spicy Ancho Turkey Chili. This dish is a vibrant celebration of smoky ancho chili balanced with the satisfying texture of tender turkey and nutty farro. Perfectly comforting yet bright with fresh salsa and jalapeño heat, it’s a weeknight winner that will have everyone going back for seconds. Whether you’re new to chili or a seasoned pro, this recipe turns simple ingredients into a dynamic, crowd-pleasing bowl of warmth and spice in no time.

30 Minute Spicy Ancho Turkey Chili Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this recipe lies in its straightforward, accessible ingredients that come together to create layers of flavor and heartiness. Each component plays a vital role, from the chewy farro adding texture, to the rich fire roasted tomatoes that deepen the chili’s character.

Farro: A chewy ancient grain that adds a nutty texture and makes the chili extra filling.
Chicken broth: Provides savory depth as the cooking liquid for the farro.
Olive oil: Used for sautéing aromatics and browning the turkey, giving a flavorful base.
Red onion: Adds a subtle sweetness and pungency to balance the heat.
Garlic: Infuses the chili with its unmistakable, savory punch.
Jalapeños: Bring fresh heat—remove seeds for milder spice or leave them in for more kick.
Ground turkey: Lean and tender, it soaks up the spices beautifully without overpowering.
Black beans: Offer creaminess and a lovely contrast to the meat.
Ancho chili powder: Gives a smoky, slightly sweet warmth that’s signature to this chili.
Chili powder and cumin: Classic chili spices that round out the flavor profile.
Salt: Enhances all the flavors and balances the spices.
Salsa: Choose a fresh style like Salsa Lisa to brighten the pot with acidity and texture.
Crushed fire roasted tomatoes: Add smoky richness and vibrant color.
Toppings: Sour cream, shredded cheese, green onions, and tortilla chips make all the difference in finishing this chili perfectly.

How to Make 30 Minute Spicy Ancho Turkey Chili

Step 1: Cook the Farro

Start by bringing the chicken broth and one cup of water to a boil in a small saucepan. Add the farro and reduce the heat to a simmer, covering the pot. Let it cook for about 30 minutes, or until all the liquid is absorbed and the grains are tender but still chewy. This base is what gives the chili a deliciously hearty texture that makes it stand out.

Step 2: Sauté Aromatics and Cook Turkey

While the farro gently cooks, heat olive oil over medium-high heat in a large pot or Dutch oven. Toss in the minced red onion, garlic, and jalapeños. Sauté for 1 to 2 minutes, stirring often to avoid burning that precious garlic. The aroma at this stage sets the tone for the entire chili. Add in the ground turkey and continue cooking until it’s fully browned and finely crumbled, making sure no pink remains.

Step 3: Add Beans, Spices, and Salsa

Next, stir in the rinsed black beans, ancho chili powder, chili powder, cumin, and salt. These spices add complexity and warmth, working together like a flavor symphony. Pour in the fresh salsa, which adds brightness and a touch of acidity to balance the chili’s richness. Let this simmer for a few minutes so the flavors meld beautifully.

Step 4: Incorporate Tomatoes and Adjust Consistency

Pour in the fire roasted crushed tomatoes along with the remaining water you prefer to reach the desired chili consistency. A thicker chili feels comforting and filling, but a touch more liquid can make it feel stew-like and silky. Simmer gently while the farro finishes cooking, letting the flavors deepen and the chili thicken slightly.

Step 5: Combine Farro and Final Touches

Once the farro is cooked to tender perfection, fold it into the chili pot. Stir well so every spoonful is balanced with chewy grains, hearty turkey, beans, and that incredible smoky sauce. Now your 30 Minute Spicy Ancho Turkey Chili is ready to be ladled into bowls and adorned with your favorite toppings.

How to Serve 30 Minute Spicy Ancho Turkey Chili

Garnishes

Toppings are where you can really personalize this chili. A dollop of cool sour cream tempers the heat while shredded cheese adds a luscious creaminess. Chopped green onions offer a fresh, crunchy bite, and crumbled tortilla chips contribute delightful texture—don’t be shy with these extras!

Side Dishes

This chili stands strong on its own, but if you want to round out the meal, consider serving with a simple green salad tossed in a light vinaigrette or warm cornbread. Both bring balance—freshness from the salad or that buttery, crumbly comfort from cornbread—to the bold flavors of the chili.

Creative Ways to Present

For a fun twist, try spooning your 30 Minute Spicy Ancho Turkey Chili over baked sweet potatoes or stuffing it into warm pita pockets for an easy hand-held dinner. You could even create a chili bowl bar, letting friends add toppings and sides to customize their bowls just how they like.

Make Ahead and Storage

Storing Leftovers

After enjoying your chili, store any leftovers in an airtight container in the refrigerator. It will keep excellently for up to 4 days, making it a perfect make-ahead meal or midday lunch option.

Freezing

This chili freezes beautifully, too. Portion it into freezer-safe containers or heavy-duty bags, label, and freeze for up to 3 months. When you’re ready, thaw overnight in the fridge for best results.

Reheating

To reheat, warm gently on the stovetop over medium heat, stirring occasionally to prevent sticking. If it seems too thick, stir in a splash of water or broth to loosen it up. It’s just as delicious the next day or even after freezing, making it an incredibly convenient meal.

FAQs

Can I use a different grain instead of farro?

Absolutely! Brown rice, quinoa, or even barley work well if you prefer. Just adjust the cooking time according to the grain you choose.

Is this chili very spicy?

The heat mainly comes from jalapeños and ancho chili powder. You can control the spice level by removing the jalapeño seeds or using fewer of them. The ancho chili adds smokiness with mild heat.

Can I make this chili vegetarian?

Yes, simply omit the ground turkey and add extra beans or lentils for protein. You might want to boost the spices a touch to keep the flavor robust.

What type of salsa works best in this recipe?

A fresh, chunky salsa like Salsa Lisa is ideal here because it adds bright flavors and texture that blend wonderfully with the chili.

How thick should my chili be?

That’s totally up to your preference! Some like it thick and stew-like, others enjoy it a bit soupier. Just adjust the amount of water accordingly during the last simmering step.

Final Thoughts

You really can’t go wrong with this 30 Minute Spicy Ancho Turkey Chili. It’s straightforward, bursting with flavor, and satisfying enough to become a staple in your kitchen rotation. Whether you’re fueling a busy weeknight or cooking for friends, this recipe is sure to bring warmth, spice, and smiles to your table. Give it a try — I promise it will become one of your favorites!

30 Minute Spicy Ancho Turkey Chili Recipe

★★★★★

5 from 13 reviews

Author: Jack
Total Time: 40 minutes
Yield: 6 servings 1x
Diet: Low Fat

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Description

This 30 Minute Spicy Ancho Turkey Chili is a hearty and flavorful dish featuring ground turkey, smoky ancho chili powder, black beans, and fire-roasted tomatoes. Paired with nutty farro and fresh salsa, it offers a perfect balance of spice and comfort. Ready in just 30 minutes, it’s an ideal weeknight meal that’s both nutritious and satisfying.

Instructions

Cook the farro: In a small saucepan, bring 2 cups chicken broth and 1 cup water to a boil. Add the farro, cover, reduce heat to a simmer, and cook for about 30 minutes or until the liquid is absorbed and the farro is tender.
Sauté aromatics and turkey: While farro is cooking, heat olive oil over medium-high heat in a large pot. Add minced red onion, garlic, and jalapeños. Sauté for 1-2 minutes, stirring frequently to prevent burning the garlic. Add ground turkey and cook until browned and crumbled.
Add spices and beans: Stir in black beans, ancho chili powder, chili powder, cumin, salt, and salsa. Allow the mixture to simmer for a few minutes to let the flavors meld.
Add tomatoes and adjust consistency: Pour in the crushed fire roasted tomatoes and add as much of the remaining 2 cups water as needed to reach your desired chili consistency. Simmer this mixture for several more minutes while the farro finishes cooking.
Combine farro and chili: Once the farro is cooked, add it directly into the chili pot and stir to combine everything evenly.
Serve: Ladle chili into bowls and garnish with optional toppings like sour cream, shredded cheese, chopped green onions, and tortilla chips for added texture and flavor.

Notes

You can substitute farro with brown rice or quinoa if preferred.
Remove jalapeño seeds and ribs to reduce spiciness.
Using fresh-style salsa enhances flavor and texture.
Leftover chili keeps well in the fridge for up to 3 days, and also freezes nicely.
Adjust water quantity for thicker or thinner chili consistency.
For a vegetarian version, substitute ground turkey with plant-based protein and use vegetable broth.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Simmering, Sautéing
Cuisine: American Southwestern