Dinner

Spicy Buffalo Turkey Chili Recipe

ByEthan Lark November 1, 2025November 1, 2025

Introduction

This Spicy Buffalo Turkey Chili is a flavorful twist on a classic comfort food, combining tender ground turkey with bold spices and a creamy, cheesy finish. Perfect for warming up on chilly days, it delivers a satisfying heat balanced by fresh toppings and crunchy tortilla chips.

A round bowl filled with rich red chili soup with visible chunks of ground meat, topped with melted yellow cheese covering part of the surface on the left side. On the right side, there are bright green slices of avocado, light green chopped scallions, fresh green cilantro leaves, and a dollop of white sour cream. A single triangular yellow tortilla chip dipped in chili rests on the left edge of the bowl. The bowl is placed on a white marbled surface with a gray textured cloth nearby. 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, stirring occasionally, for 5 to 10 minutes until the turkey is browned all over.
Step 2: Stir in the hot sauce, red enchilada sauce, and bone broth. Bring to a simmer and cook for at least 10 minutes, or simmer gently for several hours if time allows, to deepen the flavors.
Step 3: Remove the pot from heat and stir in the plain Greek yogurt or melted cream cheese until fully incorporated. Then add the shredded cheddar cheese and return to low heat, cooking for 5 minutes until the cheese is melted and creamy.
Step 4: Remove the chili from heat again and stir in the chopped fresh cilantro. Ladle the chili into bowls and top generously with salted tortilla chips. Garnish with extra yogurt, diced avocado, sliced green onions, additional cilantro, and a squeeze of lime juice as desired. Serve warm and enjoy!

Tips & Variations

For a spicier kick, increase the amount of hot sauce or add diced jalapeños along with the poblanos.
Swap ground turkey for lean ground beef or chicken for a slightly different flavor profile.
Use cream cheese instead of Greek yogurt for a richer, creamier texture.
Bone broth can be replaced with chicken broth or vegetable broth based on preference or availability.
Top with a squeeze of fresh lime juice to brighten the flavors just before serving.

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 until warmed through, adding a splash of broth if it thickens too much. This chili also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

A bowl filled with rich, dark reddish-brown chili soup containing ground meat forms the base layer, topped with a layer of melted yellow shredded cheese that is slightly bubbly and soft. On one side of the bowl, a golden tortilla chip is partially dipped into the chili. The next layers include chopped fresh green cilantro and sliced pale green scallions scattered on top. There are also chunky pieces of light green avocado and a dollop of white sour cream nestled among the toppings. All of this rests in a round bowl placed on a white marbled surface with a grey cloth napkin nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this chili vegetarian?

Yes, you can substitute the ground turkey with plant-based meat alternatives or extra beans and vegetables to keep it hearty and satisfying.

What can I use if I don’t have enchilada sauce?

If enchilada sauce isn’t available, you can use a combination of tomato sauce with chili powder, garlic powder, and smoked paprika to mimic its flavor.