This recipe is a game-changer. Hands down, the quickest chili you will ever make—and I promise, it also delivers big on taste. All you need is just three ingredients…and 10 minutes later, it’s in the end zone (aka your belly.)

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This recipe is THE BEST!!! Super easy and delicious.

Jodi
(4.84 stars) 6 ratings
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Horizontal shot of chili bowl topped with avocado, sour cream, and cilantro.

This big pot of satisfying comfort food is perfect for tailgates, last-minute get-togethers, hectic weekday dinners… or really, anytime you want to treat yourself to a whole lot of yum. There’s no chopping, fussing, or hours of simmering required.

As someone who has made more chilis than I can count over the years (ahem!)—everything from my Butternut Squash Chicken Chili, to Slow Cooker Salsa Verde Chicken Chili, Pumpkin Turkey Chili, and Smoky Winter White Bean Chili—I can confidently say this is the easiest in my collection. The first time I threw it together between carpools (many, many years ago!), my crew practically inhaled it… and ever since, it’s been a go-to for me and my grown-up kids when time is super tight!

Overhead view of browned ground turkey in a dutch oven with kidney beans, salsa, and spices arranged around it.
There’s nothing like starting with a big pot of sizzling ground turkey. As it browns, the kitchen already starts smelling like comfort is on the way.
Ground turkey in a pot with kidney beans and salsa being added before mixing.
This is my favorite part — everything cozy goes right into the pot. Beans, salsa… simple ingredients that magically turn into something so satisfying.
Chili mixture of ground turkey, kidney beans, and salsa stirred together in a dutch oven.
A quick mix and the whole pot transforms. You can see all those hearty, saucy, chunky bits coming together — the kind of chili that feels like a hug.
Pot of finished chili surrounded by toppings like avocado, cilantro, red onion, and sour cream.
Give it a little time and it becomes rich, warm, and deeply flavorful. Just three ingredients, yet it tastes like you’ve been cooking all afternoon.
Overhead shot of hearty chili in a dutch oven with wooden spoon and fresh toppings nearby.

If you want to ramp up the classic chili flavors with a boost of smokiness, mix in 2 tablespoons chili powder and 2 teaspoons ground cumin. I suggest starting with less, taking a taste, and then increasing until you hit your preferred amount. I’m really excited for you to try out this delicious hack—I’ve come to use it over and over again with my chili-loving gang!

Why this quick chili earns a spot in your rotation

  • Only 3 ingredients: Ground turkey, beans, salsa—done.
  • Ready in minutes: From stovetop to bowl in roughly 10.
  • Naturally hearty and protein-packed: A filling meal without extra steps.
  • Super customizable: Spice it up, thicken it, make it milder—your call.
Overhead bowl of chili with avocado, sour cream, cilantro, and pot of chili nearby.
Side-angle shot of chili bowl with avocado slices, sour cream, and cilantro garnish.

Serve it straight from the pot with your favorite toppings, spoon it over baked potatoes, create healthier chili dogs by piling it on lean poultry sausages in buns, or tuck leftovers into tomorrow’s lunch. Once you try this trick, I have a hunch it’ll become one of your go-to kitchen shortcuts, too!ck leftovers into tomorrow’s lunch. Once you try this trick, I have a hunch it’ll become one of your go-to kitchen shortcuts, too!

Check out this Tex-Mex Salad with Crispy Quinoa & Chili Lime Crema!

Side-angle shot of chili bowl with avocado slices, sour cream, and cilantro garnish.
(4.84 stars) 6 ratings

3-Ingredient Chili

This recipe is a game-changer. Hands down, the quickest chili you will ever make—and I promise, it also delivers big on taste. 
Yield: 5 cups
Cook Time: 10 minutes
Total Time: 10 minutes
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Ingredients
 

  • 1 pound ground turkey meat, 90 to 94% lean
  • 16 ounces kidney beans, rinsed and drained, 1 standard can
  • 16 ounces salsa, medium or spicy *
  • Optional: 2 tablespoons chili powder and 2 teaspoons ground cumin
  • * Feel free to add more salsa for a saucier chili.

Instructions
 

  • Mist a wide pot or large skillet with nonstick oil spray and warm over medium-high heat.
  • Brown meat for about 6 minutes, breaking it apart into crumbles as it cooks.
  • Add beans and salsa and mix until everything is well-combined. Lower heat to medium and continue to cook for another 3 to 5 minutes, stirring occasionally, until your chili is warmed through.
  • Taste and add optional chili powder, ground cumin and any other preferred seasonings, if desired.
  • Serve in bowls with toppings of choice, or create healthy chili dogs by spooning over lean poultry sausages in whole grain buns.

Notes

If you’re following a gluten-free diet, be sure to carefully read the packaging for each ingredient. While these foods are inherently gluten-free, gluten can sometimes be added during processing for a variety of reasons, including for flavor and consistency.
Vegetarian options: You can easily swap the ground meat for any of these items: veggie crumbles, baked or crumbled tofu, ~2 cups cooked lentils or ~2 cups shelled edamame, or simply add 2 extra cans of rinsed/drained beans (black, white, kidney, chickpeas–anything goes!) into the pot. If you’re using dried beans, the two cans equate to about 30 ounces.
 
Nutrition information provided for 1 cup.
Author: Joy Bauer, MS, RDN, CDN
Course: Main Course
Cuisine: American
Diet: Low Calorie, Low Fat

Nutrition Information per serving

Serving Size: 1cupCalories: 230Carbohydrates: 19gProtein: 23gTotal Fat: 8g— Unsaturated Fat: 6g— Saturated Fat: 2gCholesterol: 65mgSodium: 730mgPotassium: 701mgFiber: 7gTotal Sugar: 4g— Natural Sugar: 4g— Added Sugar: 0gIron: 3mg
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.
I’m hoping you loved this recipe! If you made it and want to share feedback, I’d be so grateful to hear from you. Please leave a review below or tag @joybauer on Instagram!