Hatch Chili with Turkey

Hatch chili with turkey, in a white bowl, topped with cheese and scallions

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5 from 4 reviews

Turkey chili flavored by roasted Hatch chiles, for a healthy and flavorful meal. Instructions given for slow cooker and stovetop methods.


  • 1 tbsp olive oil
  • 2 onions, chopped
  • 5 cloves garlic, minced
  • 1 cup roasted Hatch chiles, chopped
  • 28 ozs diced tomatoes (cut to 24 ozs for stove top)
  • 2 lbs ground turkey
  • 2 14 oz cans kidney beans, drained and rinsed
  • 1 tsp cumin
  • 3 tsp coriander
  • 1 1/2 tsp paprika
  • 2 tsp chili powder
  • 1 tbsp ketchup
  • 1/4 tsp cinnamon
  • optional shredded cheese and chopped scallions for topping


Starting the chili

  1. Sauté onions: Heat the olive oil in a large skillet on medium heat. Add the onions, cook until they begin to soften, about 5 minutes.
  2. Add the turkey to the skillet. Cook for about 10 minutes, stirring occasionally, until the turkey meat begins to brown. Add the garlic toward the end of this browning time.

Slow cooker steps

  1. Transfer to slow cooker: After browning the turkey as described in the first two steps above, transfer the turkey and onions to a slow cooker. Add the remaining ingredients, except for the the cheese, to the slow cooker: Hatch chile peppers, tomatoes, kidney beans, and dried spices. Stir to combine the ingredients.
  2. Slowly cook the chili: Cover the slow cooker, and cook on low for 7.5 hours.
  3. Serve: When the cooking time is done, serve the chili in bowls, topped with the cheese if you are using it. Enjoy!

On the stovetop

  1. Add tomatoes and chilies: After the two “starting the chili” steps, add the 24 ozs of diced tomatoes, followed by a heaping cup of Hatch green chiles. Stir to combine, and bring to a simmer.
  2. Stir in the dry spices — 1 tsp cumin, 3 tsp coriander, 1 1/2 tsp paprika, 2 tsp chili powder and 1/3 tsp cinnamon. Then add the tbsp ketchup. Stir to combine.
  3. Simmer the chili uncovered for at least 30 minutes, stirring occasionally. An extra 10 to 15 minutes simmering time, for a total of 45 minutes, deepens the flavor if you have time. 
  4. Serve: Scoop the chili into bowls, and serve with optional cheese and scallions for topping. Enjoy!


  • The cooking time listed is for the stove top version. Plan on 8 hours from start to chili ready to serve if you are making it in the slow cooker. That includes about 15 minutes active time in the beginning, followed by the hands off, slow cooking time.
  • Hatch chiles come in mild, medium or hot. I have made this chili with mild and medium; personally I prefer the medium version. If you have mild on hand but want the chili a bit hotter, you can increase the dried spices, especially chili powder.
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