Introduction

This Spicy Buffalo Turkey Chili is a flavorful and comforting twist on classic chili. Made with ground turkey, smoky spices, and a kick of hot sauce, it’s perfect for warming up on chilly days. Topped with creamy yogurt and crunchy tortilla chips, it’s a crowd-pleaser that’s easy to make at home.

A round white bowl filled with a thick, rich reddish-brown chili soup reaches the top edge, with visible chunks of cooked ground meat spread evenly inside. On the left side, there is a single triangular, golden-brown tortilla chip partially dipped into the soup. Melted orange-yellow shredded cheese blankets part of the meat near the chip. On the right side, several pieces of fresh, light green avocado slices are layered next to a dollop of white sour cream. Thin, bright green slices of scallion rings and fresh chopped cilantro leaves are scattered on top, creating a fresh, vibrant contrast to the warm soup. The bowl rests on a white marbled surface next to a textured beige cloth. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 tablespoons salted butter

2 pounds ground turkey or chicken

1 yellow onion, chopped

2 poblano peppers, seeded and chopped

3/4 cup chopped celery

1 tablespoon garlic powder

1 tablespoon smoked paprika

1 teaspoon chipotle chili powder

Salt and black pepper, to taste

1/2 cup hot sauce

3 cups red enchilada sauce

2-4 cups bone broth

1/2 cup plain Greek yogurt or melted cream cheese

1 cup shredded cheddar cheese

1/2 cup fresh cilantro, chopped

Lots of salted tortilla chips

Yogurt, avocado, and green onion, for serving

Instructions

Step 1: Melt the butter in a large pot over medium heat. Add the ground turkey, chopped onion, poblano peppers, celery, garlic powder, smoked paprika, chipotle chili powder, and season with salt and black pepper. Cook for 5 to 10 minutes, stirring occasionally, until the turkey is browned all over.

Step 2: Pour in the hot sauce, red enchilada sauce, and bone broth. Stir to combine, then reduce heat and let it simmer for at least 10 minutes. For deeper flavor, simmer longer—the chili can cook for up to several hours if you have the time.

Step 3: Stir in the plain Greek yogurt or melted cream cheese until well combined. Add the shredded cheddar cheese and cook for another 5 minutes, allowing the cheese to melt completely. Remove the pot from heat and stir in the fresh cilantro.

Step 4: Serve the chili in bowls, topping each with salted tortilla chips. Finish with a dollop of yogurt, slices of avocado, chopped green onions, extra cilantro, and a squeeze of lime juice if desired. Enjoy your spicy, creamy chili!

Tips & Variations

For a milder chili, reduce the amount of hot sauce or omit the chipotle chili powder.

Swap bone broth with chicken or vegetable broth if preferred or for a milder taste.

Add black beans or corn for extra texture and heartiness.

Use cream cheese for a richer, creamier finish instead of yogurt.

If fresh poblano peppers are unavailable, mild green bell peppers can be a substitute.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, stirring occasionally. You can also freeze the chili for up to 3 months; thaw overnight in the refrigerator before reheating. Add fresh toppings after reheating for best flavor and texture.

FAQs

Can I use ground beef instead of turkey?

Yes, ground beef can be used as a substitute. It will give the chili a richer flavor, but keep in mind it may also increase the fat content.

Is this chili spicy?

The chili has a noticeable heat from the hot sauce and chipotle chili powder, but you can adjust the spice level according to your taste by reducing or increasing these ingredients.