A Healthy Turkey Chili packed full of protein, beans, vegetables and spices for a hearty meal. Easy recipe to make on the Stovetop, in the Crockpot or Instant Pot.
Why You’ll Love This Recipe
- Protein-packed from ground meat and beans keeps you full and satisfied
- It’s a colorful addition to your weekly dinner routine
- Make a big batch at the beginning of the week for easy meal prep
- Adaptable for the stovetop, slow cooker or pressure cooker
Ingredients for Ground Turkey Chili
The ingredient list may look long, but I bet you already have most of them in your spice cabinet and pantry. This is one of those thick chili recipes, heavy on tomatoes and spices. It’s SO good.
For homemade chili, you will need:
- oil – olive oil or avocado oil both work here. Use whichever you have on hand.
- onion – one white onion is all you need for a gentle hint of savory flavor.
- bell peppers – I used a red and orange bell pepper, but use any colors that suit you.
- carrots – two medium carrots amp up the veggies while also providing some sweet vegetable flavor. Fun fact: it also takes some of acidity away from the tomatoes.
- ground turkey – use lean ground turkey breast (99%) or heartier ground turkey thigh (94%). I would still consider this a healthy turkey recipe with lean ground beef (about 85/15) used in it’s place.
- garlic – a few fresh garlic cloves minced or grated are all you need.
- tomato paste – the tomato paste provides richness. Look for tomato paste sold in squeezable tubes or glass jars rather than the can for easy, resealable storage in your fridge.
- chili powder, cumin, oregano, paprika and cayenne – I tinkered around with the spices to find the right balance of heat, warmth and herby flavor.
- sweet potato – adds sweetness, color and just another serving of vegetables. I debated about the sweet potato at first, but found it to be a lovable addition.
- tomato sauce – look for canned tomato sauce seasoned with some onion and garlic powder, not the jarred marinara sauce for pasta. This gives the chili it’s thick, luscious texture.
- diced tomatoes – I liked the simple flavor of diced tomatoes, but you could also try fire roasted diced tomatoes for another level of flavor.
- beans – black beans and kidneys beans are my favorite mix, but pinto, cannellini or even garbanzo beans/chickpeas are great options too.
- water – I opted for water rather than a chicken or vegetable stock to allow the tomato base to come through.
- salt – sprinkle in some salt when you cook the veggies and turkey, then add in the recommended 1 1/2 teaspoons just before bringing to a boil. Adjust the seasoning at the very end of cooking.
Interested in a healthy turkey chili no beans? Omit the beans and add another 1 pound package ground turkey.
For the toppings, gather together a mix of:
- shredded cheese – cheddar, monterey jack or a Mexican cheese blend are all great options.
- sour cream – for tang and cooling creaminess.
- avocado – diced or sliced, the choice is up to you.
- scallions – slice on the diaganol for an eye-catching presentation.
- cilantro and lime wedges – a final punch of fresh herbs and citrus brings it all together.
How to Make Turkey Chili on the Stovetop
Saute vegetables
Place a large pot or dutch oven on the stove over medium heat. Once the pot is warm, add oil, onions, peppers, carrots and a pinch of salt, stirring frequently until fragrant.
Cook turkey
Add ground turkey, another pinch of salt and cook for about 5 minutes, occasionally breaking up into smaller bits with a wooden spoon.
Add seasoning, tomatoes, beans
Add in garlic, tomato paste, and spices and cook down for about 2 minutes. Add sweet potato, tomato sauce, diced tomatoes, beans, water, salt and stir until combined.
Simmer and Thicken
Bring the pot to simmer, reduce heat to low and cook uncovered until thickened, about 45 minutes, stirring occasionally to prevent the chili from burning. Serve warm in bowls using your favorite toppings.
Slow Cooker Method
To make slow cooker turkey chili, in a large skillet over medium heat, add oil, onions, peppers, carrots and a pinch of salt, stirring frequently for 2 minutes. Add ground turkey and brown slightly, stirring to crumble, about 3-4 minutes.
Transfer to a slow cooker and add garlic, tomato paste, spices, sweet potato, tomato sauce, diced tomatoes, beans, water and salt. Stir until well combined, lock lid and cook on low for 3-4 hours.
TIP: Browning the turkey prior to adding it to the slow cooker adds another depth of savory flavor.
Pressure Cooker Method
For Instant Pot Turkey Chili, set the pressure cooker (Instant Pot) to “sauté” mode. Add oil, onions, peppers, carrots, ground turkey and a pinch of salt to the pot. Stir and break up the turkey with a large wooden spoon until browned. Add garlic, tomato paste, spices, tomato sauce, diced tomatoes, beans and water (leave out the sweet potato for now).
Stir ingredients in the pot until well combined, then add sweet potato on top and do not stir. Close the lid, make sure the valve stem is set to sealed. Set pot to “manual” mode on “high pressure” for 15 minutes. Quick release the pressure (cover stem with towel); remove lid and stir sweet potato into the chili.
Can I use frozen turkey?
If you have a package of ground turkey hanging about in your freezer, I recommend thawing it in the fridge overnight. Set it on a layer of paper towel on the lowest rack in your fridge.
Short on time? Place the package of frozen turkey in a bowl of cool water for about 30 minutes. Then, proceed with the recipe.
Serving Suggestions
Along with the recommended list of toppings, this easy turkey chili recipe is just begging for some vegan cornbread to soak up all those juices. I even recommend crumbling a few bits on top to swirl into the chili while eating!
How to Store
This turkey chili recipe will keep in an airtight container in the fridge for up to 5 days. The chili actually tastes better over the next few days as the ingredients have time to marry together.
To freeze, place in a freezer-safe container, seal tight, label, date and freeze for up to 3 months. Thaw overnight in the fridge.
Reheating instructions
Microwave: Place the chili in a microwave-safe bowl and reheat in 1-minute increments in the microwave, stirring each time in between, until warmed through.
Stovetop: Place a large batch of chili in a saucepan over medium heat and bring up to a simmer, stirring occasionally.
More chili recipes you’ll love:
If you make this Healthy Turkey Chili recipe, be sure to leave a comment and review on the blog! I love hearing from you, and it helps others learn more about the recipe too! Xx Ashley
PrintHealthy Turkey Chili
This Healthy Turkey Chili is packed full of ground turkey, beans, vegetables and spices for a colorful meal finished with your choice of toppings. It’s an easy chili recipe made on the Stovetop, in the Crockpot or Instant Pot.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 8 large servings 1x
- Category: Chili
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 2 TBSP olive oil
- 1 onion, diced
- 2 medium bell peppers, diced (I used red and orange)
- 2 medium carrots, diced
- 1 lb ground turkey, 93-97% lean or ground beef 85/15
- 3 cloves garlic, minced
- 3 TBSP tomato paste
- 2 TBSP chili powder
- 1 TBSP cumin
- 1 tsp oregano
- 1 tsp paprika
- ¼ tsp cayenne
- 1 medium sweet potato, peeled and diced
- 15oz canned tomato sauce
- 14.5oz canned diced tomatoes
- 15.5oz canned low sodium black beans, rinsed and drained
- 15.5oz canned low sodium kidney beans, rinsed and drained
- 2 cups water
- 1 ½ tsp salt, plus more to taste
Toppings
- Shredded cheese
- Sour cream
- Diced avocado
- Sliced scallions
- Chopped cilantro
- Lime wedges
Instructions
STOVETOP
- Place a large pot or dutch oven on the stove over medium heat. Once the pot is warm, add oil, onions, peppers, carrots and a pinch of salt, stirring frequently until fragrant.
- Add ground turkey, another pinch of salt and cook for about 5 minutes, occasionally breaking up into smaller bits with a wooden spoon.
- Add in garlic, tomato paste, and spices and cook down for about 2 minutes. Add sweet potato, tomato sauce, diced tomatoes, beans, water, salt and stir until combined.
- Bring pot to simmer, reduce heat to low and cook uncovered until thickened, about 45 minutes, stirring occasionally to prevent the chili from burning. Serve warm in bowls using your favorite toppings.
SLOW COOKER
- In a large skillet over medium heat, add oil, onions, peppers, carrots and a pinch of salt, stirring frequently for 2 minutes.
- Add ground turkey and brown slightly, stirring to crumble, about 3-4 minutes.
- Transfer to a slow cooker and add garlic, tomato paste, spices, sweet potato, tomato sauce, diced tomatoes, beans, water and salt. Stir until well combined, lock lid and cook on low for 3-4 hours.
PRESSURE COOKER
- Set the pressure cooker (Instant Pot) to “sauté” mode. Add oil, onions, peppers, carrots, ground turkey and a pinch of salt to the pot. Stir and break up the turkey with a large wooden spoon until browned.
- Add garlic, tomato paste, spices, tomato sauce, diced tomatoes, beans and water (leave out sweet potato for now).
- Stir ingredients in the pot until well combined, then add sweet potato on top and do not stir.
- Close the lid, make sure the valve stem is set to sealed. Set pot to “manual” mode on “high pressure” for 15 minutes. Quick release the pressure (cover stem with towel); remove lid and stir sweet potato into the chili.
Notes
Store in an airtight container in the fridge for up to 5 days.
To freeze, place in a freezer-safe container, seal tight, label, date and freeze for up to 3 months. Thaw overnight in the fridge.
Reheating Instructions: Place the chili in a microwave-safe bowl and reheat in 1-minute increments in the microwave, stirring each time in between, until warmed through. OR, place a large batch of chili in a saucepan over medium heat and bring up to a simmer, stirring occasionally.
Keywords: spicy, easy, fall
Hedei says
Great recipe! I loved how kid friendly it was too. I was surprised to see my kiddo ask for more!
★★★★★
Ashley says
Thanks so much for sharing!
Phyllis Nolan says
I love this recipe and have shared it with my family!!! Thank you.
Erin says
Easy and tasty!! I used vegetable broth instead of water to make it a little richer.
★★★★★