This healthy Turkey chili recipe is comfort food at its absolute best. It’s loaded with veggies, lean protein, and a whole lot of flavor. It’s so easy to make and freeze. You’ll love how the flavors enhance the next day.
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Are you looking for a delicious and easy meal that is full of flavor is a one-pot meal? How about one that your whole family will eat without any “ifs and buts?” You need this ground Turkey Chili Recipe. It’s healthy, satisfying, and a perfect crown-pleaser.
I absolutely love this recipe because it uses simple ingredients and transforms them into a bowl of chili you can’t resist. And if you manage to save some for the next day, oh, boy, are you in luck! Chili leftovers are (hands down) the bestovers!
What’s more, you can make this on a stovetop, slow cooker, or Instant Pot. Yep, it’s just that flexible. And, of course, it’s a great way to feed healthy food to the fam. A homemade meal with proteins, vitamins, antioxidants, good fats – what’s not to love?
Serve your homemade turkey chili with baked potatoes, fluffy white rice, or homemade cornbread. If you’re making the recipe for a party, set up a chili bar with topping choices. Trust me; it’ll be a big hit!
Ingredients for Easy Turkey Chili Recipe
- Olive Oil – Avocado oil will work, too, if that’s what you prefer.
- Onions – Onions are the building blocks for many chili recipes. They add depth and flavor to the dish. You can use any type of onion you have on hand. I prefer red onion for its mild flavor.
- Bell Peppers – Add a pop of color with bell peppers. They’ll also bring slight sweetness to balance out the heat from the spices. Make sure you stem, seed, and dice them into small pieces for even cooking.
- Jalapeno Pepper – This is where your chili will get its spiciness from. Ideally, you should deseed the jalapenos to keep the spice level under control. But if you like heat, feel free to leave some seeds in.
- Tomatoes – I use canned fire-roasted diced tomatoes. They are the base of the chili and add a smoky flavor to it. You can also stick to fresh diced tomatoes if they are in season. Just take some time to remove the seeds before adding them to the dish.
- Tomato Sauce – Who doesn’t like some extra gravy in their chili? That’s where tomato sauce comes in. Plus, it will boost the flavor of your chili.
- Tomato Paste–This brings a deep Unami flavor to the chili. Don’t skip it!
- Garlic – Fresh minced garlic all the way for enhanced flavor and aroma. Plus, garlic does wonders for your immune system, cholesterol levels, and heart health. So, don’t skimp on this healthy ingredient.
- Ground Turkey – Use lean ground turkey breast for a healthier option. You can also use diced turkey breast if you prefer larger pieces of meat in your chili. Turkey has more protein and less fat compared to other meats, making it a nutritious choice.
- Chicken Stock – Balance your chili’s consistency with this secret ingredient. I swap it with chicken broth when I want a rich flavor. You can also use beef stock or vegetable broth, depending on your preference.
- Beans – Must, must, must add beans! They are a great source of fiber and protein. You can use a can of three-bean variety that includes black beans, red kidney beans, and pinto beans. Just make sure to rinse and drain canned beans before adding them to the dish.
- Spices and Seasonings – Chili powder, ground cumin, dried oregano, and salt are my go-to choices. Try adding cayenne pepper for more heat. For a homemade chili seasoning blend, mix together paprika, garlic and onion powder, cumin, oregano, and salt.
The recipe card at the end of the post has all the measurement details.
How to Make Turkey Chili
- Heat oil in a Dutch oven or large stock pot over medium heat until shimmering but not smoking. Add onions, bell pepper, garlic, chili powder, cumin, and oregano, and cook until vegetables are softened and starting to brown, about 10 minutes. Sautéing the spices in oil with the vegetables helps release their flavor.
- Add the turkey and cook, breaking it up with a spoon, until no longer pink and starting to brown, about 4 minutes.
- Add beans, tomatoes, tomato sauce, tomato paste, chicken stock, and 1/2 teaspoon salt and bring to a boil. Reduce heat to bring to a simmer, cover, and cook, stirring occasionally, for 30 minutes.
- Remove the cover and continue to simmer for 30 more minutes (or up to an hour if you have the time), until the chili is dark, rich, and thickened. Season to taste with additional salt.
Perfect Toppings for the Best Turkey Chili Recipe
Turky chili is a pretty versatile dish. Give it a flavor, and it’ll sport it like a boss. So, top yours with your favorite toppings and enjoy a heartier bite.
Here are my favorite chili toppings:
- Sour cream – For a creamier and tangier chili. Greek yogurt will do the same thing.
- Shredded cheese – Use pepper jack or cheddar cheese for a richer flavor.
- Crushed tortilla chips – For some crunch and texture.
- Cilantro – Fresh herbs always add a pop of color and freshness to any dish.
- Sliced green onions – Add a little freshness to each bite.
- Avocado – Creamy avocado balances out the heat from jalapenos. You can also use store-bought guacamole if you prefer.
Expert Tips
Even if you’ve made chili a few times, there’s always something extra you can do to enhance the flavor or make your life easy. Here are a few tips I learned while perfecting this recipe:
- Chop all your ingredients a day in advance and keep them in the fridge in airtight containers. It’ll cut down your prep time.
- Use leftover turkey chili as a topping for mac and cheese or as a filling for tacos.
- Want some extra veggies in your chili? Add diced zucchini, carrots, or corn to your liking. Sweet potatoes and butter squash will also taste great in this chili.
- Turkey chili would be wonderful in a stuffed sweet potato (like this Southwest Stuffed Sweet Potato)
Variations You Must Try
Chili is a fall and winter staple at my house, but I keep it interesting with these tasty twists. If you don’t want your picky eaters to get bored of their one fave meal, try these variations.
- Sweet Potato Turkey Chili – Swap out beans for cubed sweet potatoes for added nutrition and flavor. I also love this meatless Sweet Potato Black Bean Chili.
- Vegetarian Chili – Simply omit the turkey and swap chicken stock with vegetable broth. (I do have the BEST Vegetarian Chili recipe🤷♀️)
- Chicken Chili Recipe – Use ground chicken instead of turkey and add corn for a slight sweetness. Add pumpkin for even more nutrition like I do in this Chicken Pumpkin Chili recipe!
- Beef Chili Recipe – Leave out the turkey and use ground beef instead. Easy peasy! You can also use beer for added depth of flavor.
Frequently Asked Questions
Can I Cook The Chili in an Instant Pot or Crock Pot?
Absolutely! See the recipe card for instructions using either appliance.
How Can I Store Leftover Chili?
This turkey chili is easy to store in an airtight container. Let it cool first and then put it in the fridge. It’ll last for 3-4 days. When reheating, you may need to add more stock.
Can I Freeze Turkey Chili?
Why not? It’ll freeze perfectly. Let it thaw in the fridge before heating it in a large pot over medium heat. You might have to add a little extra chicken stock to bring it back to its original consistency.
If you make this Turkey Chili recipe, or any of my other healthy recipes, please leave a star rating below! It’s so helpful for other readers to see which recipes are tried and true! I’d also love to see it–share your photo of this dish and tag me on Instagram and I’ll feature you!
Print
Phenomenal Turkey Chili Recipe
- Total Time: 1 hour 30 minutes
- Yield: 8 servings 1x
- Diet: Gluten Free
Description
This thick and heart turkey chili has bold flavor.
Ingredients
- 2 tablespoons olive oil or avocado oil
- 1 large onion, finely chopped
- 1 red bell pepper, stemmed, seeded, and cut into small pieces
- 1 jalapeno pepper, stemmed, seeded, and cut into small pieces (leave a few seeds or more for extra heat, if desired)
- 6 garlic cloves, minced
- 1/4 cup chili powder
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 2 pounds ground turkey
- 3 (15 ounce) cans triple variety beans (kidney, black, and pinto) or one of each
- 2 (15 ounce) cans fire-roasted diced tomatoes
- 1 (15 ounce) can tomato sauce
- 2 tablespoons tomato paste
- 2 cups chicken stock
- Salt
Instructions
- Heat oil in a Dutch oven or large stock pot over medium heat until shimmering but not
smoking. Add onions, bell pepper, garlic, chili powder, cumin, and oregano, and cook
until vegetables are softened and starting to brown, about 10 minutes. - Add the turkey and cook, breaking it up with a spoon, until no longer pink and starting to
brown, about 4 minutes. - Add beans, tomatoes, tomato sauce, tomato paste, chicken stock, and 1/2 teaspoon salt and bring to a
boil. Reduce heat to bring to a simmer, cover, and cook, stirring occasionally, for 30
minutes. - Remove the cover and continue to simmer for 30 more minutes (or up to an hour if you
have the time), until the chili is dark, rich, and thickened. Season to taste with additional
salt.
Notes
Instant Pot Instructions:
- Use the sauté function to heat oil the oil in the inner pot. Add onions, bell pepper, garlic, chili powder, cumin, and oregano, and cook until vegetables are softened and starting to brown, about 10 minutes.
- Add the turkey and cook, breaking it up with a spoon, until no longer pink and starting to
brown, about 4 minutes. - Add beans, tomatoes, tomato sauce, tomato paste, chicken stock, and 1/2 teaspoon salt. Do not stir to avoid the burn notice.
- Press the cancel button and put the lid on the instant pot and press the manual button. Cook on high pressure for 15 minutes. When the timer beeps, allow the pressure to release naturally. Taste and season as needed.
Slow Cooker Instructions
- Heat the oil in a large skillet over medium heat until shimmering but not
- Transfer to your slow cooker container and add the rest of the ingredients and stir well.
- Cook on low for 4-6 hours or on high for 2-3 hours.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: chili recipe
- Method: stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 326
- Sugar: 12.5 grams
- Fat: 15.7 grams
- Saturated Fat: 5.4 grams
- Trans Fat: 0 grams
- Carbohydrates: 22 grams
- Fiber: 5.1 grams
- Protein: 26 grams
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