Chili Ground Turkey {One Pot, High Protein, Quick to Prepare}

This is the recipe I want when I’m staring into the fridge at 5pm with absolutely zero plans. Throw a package of ground turkey, a bag of cabbage, some frozen edamame beans, and a can of chili crisps in one pan, and suddenly dinner looks pretty put together.

Pour the chili crisp sauce over the browned turkey and veggies, coating everything in a smooth, spicy, slightly sweet sauce that tastes just like what you’d eat at your favorite noodle shop! I love the way it feels, but is still packed with lean protein and lots of veggies.

It’s also very flexible. Use whatever cabbage mix you have, add extra veggies from the crisper, and serve with rice, quinoa, cauliflower rice, or spoon it straight out of the bowl!

before starting

Here are some quick things to know before you start cooking.

• Choose your chili crunch: The heat levels of chili crisps vary widely. If you’re not sure, start with a little less, then taste it and add more to the sauce if you want extra spice.
• To use lean ground turkey: I like to use 95% lean ground turkey to get plenty of protein without the need for a greasy sauce. You can also use ground chicken or other lean ground meat if you have that on hand.
• Prepare and dry vegetables: Before you start cooking, thinly slice the bell peppers and chop or separate the cabbage. If you use a bagged coleslaw mix, make sure it’s dry so the pot doesn’t get wet.
• Stir the sauce before adding: The cornstarch quickly settles to the bottom of the bowl. Give the sauce a quick stir before pouring it into the pan to thicken evenly.

How to Make Chili Ground Turkey

Here’s a quick overview of how this skillet comes together on busy weeknights.

1. Stir the chili sauce

In a small bowl, stir together the soy sauce, crushed chilies, honey, rice vinegar, and cornstarch until smooth. Set the bowl aside and wait until the turkey and vegetables are cooked.

2. Stir-fried coriander

Heat olive oil in a large skillet over medium-high heat. Add the diced onion and cook until starting to soften, then add the garlic and ginger. Stir until fragrant so they don’t burn.

3. Brown the turkey

Add the ground turkey to the skillet and break it up with a spatula while it cooks. Keep stirring and breaking it up until no pink spots remain and there’s a little color around the edges.

4. Add vegetables

Add chopped red bell pepper, chopped cabbage, and edamame. Let them cook with the turkey until the vegetables begin to soften but still have some crunch in the texture.

5. Add to sauce and simmer

Turn heat to low slightly. Give the sauce a quick stir and pour into the skillet. Stir everything together and simmer until the sauce thickens and coats the turkey and vegetables.

6. Finish and serve

Turn off the heat and sprinkle with fresh cilantro and a squeeze of lime if you like. Serve chili crispy turkey with rice, cauliflower rice, quinoa, noodles or lettuce wraps.

Recipe Tips and Tricks

Here are the best tips and tricks for making this Chili Crispy Turkey Skillet come out perfect every time.

• Adjust the heat: Chili crisps can be mild or very spicy, depending on the brand. Start with a small amount, taste the finished product, and stir in at the end if you want more flavor.
• To use bagged cabbage: To save time, use pre-shredded coleslaw mix instead of chopping whole cabbage. It works perfectly here and makes the place feel even more suitable for a weeknight.
• Don’t overcrowd the pot: If your skillet is small, brown the turkey first, then add the vegetables in batches so they are sautéed rather than steamed. This helps keep the cabbage and peppers tender and crispy.
• To get a glossy sauce: If the sauce seems too thick, add a little water or broth and stir until it loosens and coats everything. If it’s too runny, cook a little longer to reduce the moisture.
• Make it easy to meal prep: Double the recipe and serve it in a container with rice or quinoa. It reheats well and makes for a delicious high-protein lunch you can actually look forward to.

Service concept

Here are some easy, delicious ways to make this chili-crusted turkey so it doesn’t get boring.

• Steamed rice: Classic and comfortable. White, brown, or jasmine rice all soak up the sauce well.
• Serve with cauliflower rice: Spoon it over cauliflower rice or a cauliflower rice and brown rice mixture for a lighter meal.
• Place on top of noodles: Pair it with rice noodles, soba noodles, or even spaghetti for a “yakisoba” style dinner.
• In a lettuce wrap: Toss turkey mixture into butter lettuce or romaine lettuce leaves for a fresh, crunchy, low-carb option.
• Bowl type: Make a bowl with rice or quinoa, turkey mixture, extra raw veggies, avocado, and lemon juice.

Store and reheat

Here’s how to store and reuse leftovers so they don’t go to waste.

• Store in the refrigerator: Let the turkey mixture cool completely, then store it in an airtight container in the refrigerator for 3-4 days.
• Freeze for later use: Divide into freezer containers and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
• Reheat gently: Reheat in a skillet over medium heat with a small amount of water or broth, or briefly in the microwave, stirring between times.
• Remaining thoughts: Turn leftovers into lettuce wraps, stuffed baked sweet potatoes, quick rice bowls, or use them as filling for tacos or quesadillas.