Smokin' Scovilles Turkey Chili

Smokin' Scovilles Turkey Chili


"This is a hearty and relatively low-fat chili recipe that is guaranteed to satisfy even the most sadistic spicy food lover...REAL MAN FOOD. (For those with wimpier taste buds, omit the Habanero pepper). Try melting a tablespoon of whipped cream cheese into each dish. Hoo boy! Also, drink beer with lime. The acidity seems to help calm the assault on your taste buds when it gets to be too much."

Ingredients 1 h 25 m {{adjustedServings}} servings 328 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 328 kcal
  • 16%
  • Fat:
  • 13.9 g
  • 21%
  • Carbs:
  • 24.8g
  • 8%
  • Protein:
  • 28.1 g
  • 56%
  • Cholesterol:
  • 84 mg
  • 28%
  • Sodium:
  • 1100 mg
  • 44%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Heat the olive oil in a large saucepan over medium heat. Add the onion, garlic, green peppers and habanero pepper; cook and stir until the onion is transparent. Push these to one side of the pot, and crumble in the ground turkey. Cover, and cook for about 5 minutes, stirring occasionally, or until the meat is no longer pink. Stir everything together so the garlic doesn't burn.
  2. Season with chili powder, red pepper flakes, paprika, cumin, oregano, pepper, hot cocoa mix and seasoned salt. Stir in Worcestershire sauce, liquid smoke, diced tomatoes with green chilies, tomato sauce and kidney beans. Crack open a beer, and pour in about 1/3. Drink or discard the rest. Partially cover the pan, and simmer over medium heat for about 50 minutes, stirring occasionally.
  3. Mix in the corn and hot pepper sauce, and simmer for about 10 more minutes. Remove from the heat and allow to cool for a few minutes before serving.
Tips & Tricks
Spicy Chicken and White Bean Chili

See how to make a simple and delicious white bean chili.

Easy Homemade Chili

This homemade chili is hearty and meaty, and is very quick to make.

Rate recipe

Your rating


Reviews 469

  1. 627 Ratings


Fantastic recipe! The hot chocolate is the secret ingredient here; it flattens the heat curve, allowing the full flavour of the chili to present itself before the heat comes on in a satisfying finish. I made only a couple of changes to the recipe; being a red meat kind of guy, I used 1 lb of lean ground beef and 1 lb of ground moose, and added about a cup of pinto beans. The only other modification was using one red bell pepper and one green pepper. The finished product was absolutely stellar, and wound up easily winning first place at the company chili cook-off; it was the first pot to empty and people coming for thirds were disappointed to see it gone. This recipe is a definite keeper. To anyone considering deleting the hot chocolate or subbing pure cocoa: if you do, consider trying with the hot chocolate as well. The effect of the cocoa and the sugar on the heat of the habaneros and hot sauce is pure magic.


Best chili I have ever eaten!! I have GERD so I need to watch my spice level -so I substituted the habanero for a jalapeno. After cooking the turkey mixture, I put everything into a crock pot (minus Kidney Beans and Corn) - and slow cooked it for 6 hours (add the corn and beans last hour of cooking so it doesn't get too mushy).... now that's gooooooood!!


Great stuff. Everyone I know who tries this thinks it's made with beef. I leave out the seasoned salt and habanero, no complaints yet. Don't be afraid to throw in half a Dove bar or a few Hershey's Kisses if you don't have the coco mix, it works!