Healthy Turkey Chili

bowl of turkey chili with lime wedge, cornbread on plate, spoon, and sour cream

5 from 2 reviews

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.


  • 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


  • Shredded cheese
  • Sour cream
  • Diced avocado
  • Sliced scallions
  • Chopped cilantro
  • Lime wedges



  1. 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.
  2. Add ground turkey, another pinch of salt and cook for about 5 minutes, occasionally breaking up into smaller bits with a wooden spoon.
  3. 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.
  4. 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.


  1. In a large skillet over medium heat, add oil, onions, peppers, carrots and a pinch of salt, stirring frequently for 2 minutes.
  2. Add ground turkey and brown slightly, stirring to crumble, about 3-4 minutes.
  3. 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.


  1. 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.
  2. Add garlic, tomato paste, spices, tomato sauce, diced tomatoes, beans and water (leave out sweet potato for now).
  3. Stir ingredients in the pot until well combined, then add sweet potato on top and do not stir.
  4. 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.


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