For the Turkey Chili Filling:

• 1.5 lbs Ground Turkey: Opt for lean ground turkey (93% lean or leaner) to keep the dish healthier without sacrificing flavor. If you prefer a richer flavor, you can use ground turkey that’s a bit less lean, or even a mix of ground turkey and ground beef. Make sure to thoroughly thaw your ground turkey if it’s frozen before you begin cooking for even browning.
• 1 Large Onion, Diced: Yellow or white onion works perfectly. Dicing the onion into small, uniform pieces ensures it cooks evenly and blends seamlessly into the chili. Onion provides a foundational savory flavor that is essential to a good chili.
• 2–3 Cloves Garlic, Minced: Fresh garlic is highly recommended for its pungent and aromatic flavor. Mince it finely to release its oils and allow it to infuse the chili with its characteristic garlicky goodness. If you are a garlic lover, feel free to add even more!
• 1 Green Bell Pepper, Diced: Green bell pepper adds a slightly sweet and vegetal note to the chili. You can also use other colors of bell pepper like red, yellow, or orange for a slightly sweeter and milder flavor profile, or even a mix for visual appeal and varied nutrients.
• 1 Red Bell Pepper, Diced: Red bell pepper brings a vibrant color and a slightly sweeter taste than green bell pepper. The combination of green and red bell peppers adds depth of flavor and visual interest to the chili.
• 1 (15-ounce) can Diced Tomatoes, Undrained: Use good quality diced tomatoes. Undrained means you’ll be adding the juices from the can as well, which contributes to the liquid base of the chili and adds tomato flavor. You can also use fire-roasted diced tomatoes for a smoky depth.
• 1 (15-ounce) can Kidney Beans, Rinsed and Drained: Kidney beans are a classic chili bean choice. Rinsing and draining them helps reduce excess sodium and removes any starchy liquid from the can. You can substitute with other beans like black beans, pinto beans, or cannellini beans depending on your preference.
• 1 (15-ounce) can Black Beans, Rinsed and Drained: Black beans add another layer of texture and flavor to the chili. Their slightly earthy and sweet flavor complements the kidney beans beautifully. Again, remember to rinse and drain them.
• 1 (15-ounce) can Corn, Drained: Canned corn adds a touch of sweetness and pops of texture to the chili. Frozen corn, thawed, can also be used. If you want a roasted corn flavor, you can quickly sauté frozen corn in a pan before adding it to the chili.
• 1 (8-ounce) can Tomato Sauce: Tomato sauce thickens the chili and deepens the tomato flavor. Make sure to use plain tomato sauce, not seasoned varieties unless you are specifically aiming for that flavor profile.
• 1 cup Chicken Broth or Stock: Chicken broth or stock adds moisture and flavor to the chili. Low-sodium broth is recommended to control the salt level of the dish. Vegetable broth can also be used to keep the dish vegetarian-friendly if you substitute the ground turkey.
• 2 tablespoons Chili Powder: Chili powder is the heart of chili flavor. Adjust the amount to your spice preference – start with 2 tablespoons and add more to taste. Different chili powders have varying levels of heat, so taste yours first.
• 1 tablespoon Ground Cumin: Cumin adds a warm, earthy, and slightly smoky flavor that is essential in chili. Freshly ground cumin is even more aromatic, if you have it.
• 1 teaspoon Dried Oregano: Oregano contributes a slightly peppery and herbaceous note that complements the other spices. Dried oregano is convenient, but fresh oregano, minced, can also be used (use about 1 tablespoon fresh).
• 1/2 teaspoon Smoked Paprika: Smoked paprika adds a delightful smoky depth to the chili. If you don’t have smoked paprika, regular paprika can be used, but the smoky flavor will be missed.
• 1/4 teaspoon Cayenne Pepper (optional): Cayenne pepper adds heat. Use sparingly if you are sensitive to spice or omit it altogether for a milder chili. Adjust the amount to your desired level of spiciness.
• Salt and Black Pepper to taste: Season generously with salt and black pepper throughout the cooking process to build layers of flavor. Taste and adjust seasonings as needed at the end of cooking.
• 2 tablespoons Olive Oil: Olive oil is used for sautéing the vegetables and ground turkey. You can substitute with other cooking oils like vegetable oil or avocado oil.

For the Pie Crust Topping:

• 1 box (14.1 ounces) Refrigerated Pie Crusts (2 crusts): Using refrigerated pie crusts makes this recipe incredibly easy and convenient. You can also use homemade pie crust if you prefer – just ensure you have enough for a double crust pie. For a healthier option, you can use whole wheat pie crusts.
• 1 Egg, Beaten (for egg wash): An egg wash gives the pie crust a beautiful golden brown color and a slightly glossy finish. You can skip the egg wash if you prefer, or use milk or cream instead for a similar effect, though the color might be less intense.