Simple One-Pot Chili (Turkey, Beef, or Elk) Inspired by Leslie’s Family

A satisfying, real-life dinner that carries a little nostalgia and a lot of flavor.

A Little Backstory

This chili recipe originally came from Leslie, the daughter of one of my mom’s close friends. I used to babysit her when we were kids. Years later, seeing her with her own family was one of those moments that really made time feel strange. One day I was helping her with homework; the next she was juggling kids, schedules, and dinner just like the rest of us.

Through all that time passing, this recipe has stayed steady. It’s simple and reliable. On chilly days, sometimes I prefer to cozy up with a movie or a good book instead of cooking. I chose to include elk in the recipe as a nod to our dads who used to hunt together. The recipe works just as well with turkey or beef.

Why This Chili Works for Busy Days

Once everything is in the pot, it almost cooks itself. Stir occasionally, inhale the savory smells, and dinner is basically done.

It’s also flexible. If I’m missing ingredients and don’t want to go to the store, this chili allows for substitutions. (The bruschetta and pizza sauce swap saved me one night.)

Holiday Season Note

This is one of my go-to “December sanity savers.” When the calendar fills up and weeknights get busy, a warm pot of chili simmering feels like a reset. It’s a simple, hands-off recipe. It makes the house smell inviting. Plus, it won’t add to your holiday tasks.

Bonus: it reheats well for those nights when everyone is hungry, but no one wants to cook.

Leslie’s Easy One-Pot Chili (Turkey, Beef, or Elk)

Serves 6–8 | One pot | Slow cooker option included

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Simple One-Pot Chili (Turkey, Beef, or Elk) Inspired by Leslie’s Family

Author: Noelle Courses: Main Dish, Soups

Ingredients

• 1 pound ground turkey, beef, or elk
• 1 medium onion, chopped
• 3 cloves garlic, minced
• ½ medium red bell pepper
• ½ medium yellow bell pepper
• 1 can white beans
• 1 can black beans
• 1 can tomato soup or bisque (I prefer Campbell’s tomato bisque)
• 1 can tomatoes, canned with juice
• 1 bottle salsa (same size as cans; Pace medium chunky is my go-to)
• 1 can chicken stock (I use Better Than Bouillon mixed as directed)
• 2 tbsp cumin
• 2 tbsp coriander
• Salt to taste
• 2 ears fresh corn, uncooked, cut from cob (or about 1 ½ cups frozen)
• 1 bunch cilantro, chopped
• Substitution: Use 12 oz Terra Vivente Organic Bruschetta and Classico traditional pizza sauce instead of canned tomatoes and tomato bisque.

Instructions

1. Sauté the onion and peppers together until softened. Add the meat and cook until browned. Add garlic and stir for 1 minute, until fragrant.
2. Drain and rinse both cans of beans.
3. Combine all ingredients except corn, cilantro, and salt in a large soup pot. Simmer for 1 hour.
4. Add corn and cilantro. Simmer for another 30 minutes.
5. Season with salt to taste.
6. Enjoy,  and know it’s even better the next day.

Note

Quick Tips

Slow Cooker Version

Complete Step 1 on the stovetop.

Add the mixture to the slow cooker.

Add remaining ingredients except corn and cilantro.

Cook on High for 3 hours.

Add corn and cilantro; cook 1 hour more.

Make-Ahead Friendly

The flavors deepen after a night in the fridge.

Adjust the Heat

Use mild salsa for mellow warmth; swap to medium or hot to turn things up.

Freezer-Ready

Freezes well for easy lunches and busy nights.

Optional Marinade

For extra depth, mix:

3 cloves garlic
1 tsp jerk seasoning (paste or homemade)
1 tsp Worcestershire sauce
Juice of 1 lime or 2 tsp rum.
Marinate the meat a few hours or overnight.

Note

This is a reliable dinner that suits busy homes, especially in winter. It’s warm, unfussy, and easy to let simmer while everything else is going on this time of year.