On cold-weather game days and meal-prep Sundays alike, this spiced one-pot chili belongs in the same rotation as our Crock Pot Taco Soup and Walking Taco Bake.
Sweet and Spicy Bacon and Turkey Chili starts with 12 slices of bacon crisped right in the pot — and by the time everything else goes in, the whole kitchen smells like deep, smoky spice and something genuinely warming. The cinnamon and cacao round out what the jalapeño and cayenne heat up, and the bacon crumbles go back in at the very end for texture and smokiness in every bite.
The recipe holds up beautifully through the week, so it’s a natural choice when you want to cook once and eat well a few days running. The toppings play a real role here: avocado, shredded sharp cheddar, scallions, Greek yogurt, and cilantro transform each bowl into a proper meal worth sitting down for.
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Reader Love
This was amazing. I’ve made it 3 times so far!!
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💛 Why you’ll love this recipe
- One pot, easy cleanup. Everything cooks in a single large pot — crisp the bacon, brown the turkey, simmer the chili, and you’re done.
- Bacon flavor runs through the whole pot. Bacon fat carries into the turkey as it cooks, and crumbled bacon stirs back in at the end — so the smoky note is present in every spoonful.
- Built for meal prep. The recipe makes 6 servings and tastes even better on day two once the spices have had more time to develop.
- A full topping spread is part of the recipe. Avocado, shredded sharp cheddar, Greek yogurt, scallions, and cilantro are all listed — using the complete set takes this from a bowl of chili to a full spread.
- Slow cooker friendly. You can brown the meat on the stovetop and finish everything in the slow cooker if that works better for your schedule.
👉 Easy ingredient swaps
- Ground turkey: ground chicken, ground beef, or ground bison all work well here.
- Bacon: the recipe calls for sugar-free bacon — any bacon you have works, or leave it out entirely for a leaner pot.
- Jalapeño: swap in a serrano for more heat, or remove the seeds before adding it to tone down the spice.
- Cacao powder: unsweetened cocoa powder is a straight swap at the same quantity.
- Bell peppers: any color combination works — use whatever you have on hand.
- Chipotle chili powder: if you don’t have it, add an extra pinch of regular chili powder and an extra pinch of smoked paprika.
✨ Variations
- Add beans: stir in one can of drained black beans, kidney beans, or pinto beans along with the diced tomatoes — it adds bulk and stretches the pot further.
- Turn up the heat: increase the cayenne or red pepper flakes, or add one diced chipotle pepper from a can of chipotles in adobo.
- Add more vegetables: diced zucchini or sweet potato can go in when you add the bell peppers and carrots.
- Slow cooker version: crisp the bacon first and set it aside, then cook the ground turkey and jalapeño on the stovetop in the bacon fat. Transfer the turkey mixture to the slow cooker and add the dry spices, vegetables, diced tomatoes, and tomato paste. Cook on low for 6–8 hours or on high for 3–4 hours. Stir in the bacon crumbles just before serving.
〰️ How to serve
- Top each bowl with avocado slices, shredded sharp cheddar, scallions, Greek yogurt, and cilantro — the recipe lists all five toppings, and using the full set is what makes this feel like a complete meal rather than just a bowl of chili.
- Serve alongside Honey Butter Skillet Cornbread or tortilla chips, or pair it with a Fresh Corn Salad for something lighter on the side.
- Spoon it over cooked rice or a baked sweet potato to add more bulk and turn one bowl into a heartier meal.
- Reheat leftovers on the stovetop over medium heat or in the microwave — the spices continue to develop, and the bowl the next day is often even better than the first.
💬 FAQs
Can I make this chili ahead of time, and does it freeze well?
Yes on both counts. Store the chili in an airtight container in the fridge for up to four days — it actually tastes better on day two once the spices have had time to settle in. To freeze it, let the chili cool completely, then store in airtight containers for up to three months. Thaw overnight in the fridge and reheat on the stovetop over medium heat or in the microwave.
Why does this recipe use cacao powder and cinnamon in a chili?
Both add heat and depth to the spice base — they work alongside the chili powders, cumin, and cayenne to create a richer, more layered flavor without making the chili taste sweet. Neither one announces itself on its own, but together they round out the heat and make the whole bowl more complete.
How spicy is this chili, and can I adjust the heat?
There’s genuine heat from the jalapeño, cayenne, chipotle chili powder, and red pepper flakes, but it’s easy to dial up or down. For a milder pot, remove the jalapeño seeds before adding it and reduce the cayenne. To make it hotter, increase the cayenne, add more red pepper flakes, or swap the jalapeño for a serrano.
Can I make this in a slow cooker?
Yes. Crisp the bacon first and set it aside. Cook the ground turkey and jalapeño in the bacon fat on the stovetop, then transfer that mixture to the slow cooker. Add the dry spices, vegetables, diced tomatoes, and tomato paste. Cook on low for 6–8 hours or on high for 3–4 hours. Stir in the bacon crumbles just before serving.
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Sweet and Spicy Bacon and Turkey Chili
Ingredients
- 12 slices sugar-free bacon, cut into small pieces
- 2 pounds ground turkey
- 1 jalapeño, minced
- 1 teaspoon chili powder
- ½ teaspoon chipotle chili powder
- 2 teaspoons cinnamon
- 1 tablespoon cacao powder
- 1 teaspoon oregano
- ½ teaspoon onion powder
- 2 teaspoons cumin
- 1 teaspoon garlic powder
- ½ teaspoon cayenne pepper
- ¼ teaspoon red pepper flakes
- ½ teaspoon paprika
- ½ teaspoon smoked paprika
- 2 bay leaves
- 1 teaspoon dried basil
- 1 teaspoon pink Himalayan salt
- 1 teaspoon cracked black pepper
- 4 bell peppers, assorted colors, diced
- 2 carrots, peeled and diced
- 3 ribs celery, diced
- 2 14.5 ounce cans diced tomatoes
- 6 ounces can tomato paste
Toppings:
- Greek yogurt
- Avocado
- Scallions
- Shredded sharp cheddar
- Cilantro
Instructions
- Crisp bacon in large pot over medium heat.
- Remove crisped bacon from pot with tongs and place in bowl.
- Add ground turkey and jalapeño to pot to cook in bacon fat.
- Once turkey is cooked throughout and jalapeño has softened, add all dry spices, cover, and simmer for 2-3 minutes.
- Add vegetables, stir, cover, and simmer for another 2-3 minutes.
- Stir in diced tomatoes and tomato paste.
- Cover and reduce heat to medium low and simmer for 40 minutes.
- Remove chili from burner and stir in 3/4 of bacon crumbles.
- Garnish with Greek yogurt, remaining bacon crumbles, avocado slices, scallions, and cilantro.
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