turkey chili recipe

turkey chili recipe: healthy, easy weeknight chili

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Cozy, fragrant, and impossibly simple to make, this turkey chili recipe is a weeknight lifesaver for beginner cooks. Imagine the sizzle of lean turkey browning, the smoky spice warming the kitchen, and a bowl full of rich tomato-and-bean comfort — all coming together with minimal fuss.

Bowl of healthy turkey chili topped with avocado and cilantro
Hearty, healthy turkey chili ready to serve.

Why You’ll Love Thisturkey chili recipe Recipe

  • Quick and easy to prepare — about 10 minutes hands-on and a short simmer.
  • Uses simple, wholesome ingredients you likely have on hand.
  • Comforting and customizable — mild for kids or kicked up for adults.

A Little Background

Chili has long been a go-to for chilly nights, potlucks, and satisfying family dinners. This lean turkey version keeps the rich, savory notes of classic chili but lightens it up by swapping in ground turkey and plenty of vegetables. It’s a modern, healthy take on a timeless comfort food that freezes and reheats beautifully.

Key Ingredients for perfect turkey chili recipe

  • Ground turkey: Lean protein that keeps the chili lighter than beef but still hearty.
  • Onion & bell pepper: Aromatic base for sweetness and body.
  • Tomato paste & diced tomatoes: Deep tomato flavor and a saucy texture.
  • Kidney (or black) beans: Adds fiber, creaminess, and substance.
  • Chili spices: Chili powder, cumin, and smoked paprika create the warm, savory backbone.

Step-by-Step Instructions to make turkey chili recipe

  1. Heat 1 tablespoon olive oil in a large pot over medium-high heat. Add 1 pound lean ground turkey and cook, breaking it up, until no longer pink and slightly browned (about 6–8 minutes). Drain any excess liquid if needed.
  2. Add 1 medium diced onion and 1 diced red bell pepper to the pot. Sauté with the turkey until the vegetables begin to soften, about 4–5 minutes.
  3. Stir in 2 minced garlic cloves and 2 tablespoons tomato paste, cooking for 1–2 minutes until fragrant. Add the spices: about 2 tablespoons chili powder, 1 tablespoon ground cumin, 1 teaspoon smoked paprika, 1 teaspoon dried oregano, and a pinch of cayenne if you like heat. Cook briefly to bloom the spices.
  4. Pour in 1 (14–15 oz) can diced tomatoes, 1 cup low-sodium chicken or vegetable broth, and 1 (15 oz) can drained and rinsed kidney beans (or a mix of beans). Stir to combine and bring to a gentle simmer.
  5. Reduce heat to low, cover partially, and let simmer for 20–30 minutes to meld flavors. Stir occasionally and adjust thickness with extra broth or water if it gets too thick.
  6. Taste and season with salt and pepper. Finish with a squeeze of lime juice or a splash of vinegar if desired to brighten the flavors.
  7. Ladle into bowls and top with your favorites — sliced avocado, chopped cilantro, shredded cheese, Greek yogurt or sour cream, and tortilla chips.
  8. Leftovers keep well in the fridge for up to 4 days or freeze in portions for up to 3 months.

Pro Tips & Variations

  • For deeper flavor, brown the turkey until caramelized and cook spices in the fat for 30–60 seconds before adding liquids.
  • Make it in a slow cooker: brown turkey and veg, then transfer to slow cooker with remaining ingredients and cook on low 4–6 hours.
  • Swap in ground chicken, turkey sausage, or a mix of beans for a vegetarian version using textured vegetable protein or extra beans.

Serving Suggestions

Serve this chili with warm cornbread, steamed rice, or over baked sweet potatoes. Garnish with creamy avocado, shredded cheddar, cilantro, and a dollop of sour cream. Pair with a crisp green salad or a cold beer for a relaxed weeknight meal or game-day spread.

turkey chili recipe

Turkey Chili Recipe

This hearty, healthy turkey chili layers lean ground turkey, colorful veggies, tomatoes, and beans with bold chili spices for a cozy one-pot dinner that’s perfect for meal prep and game day alike.
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Prep Time 10 minutes
Cook Time 45 minutes
Simmer Time 30 minutes
Total Time 55 minutes
Course Dinner
Cuisine American
Servings 6 servings
Calories 310 kcal

Equipment

  • Dutch oven or large pot
  • Wooden spoon
  • Chef’s knife
  • Cutting Board
  • Can opener
  • Measuring cups and spoons

Ingredients
  

Chili

  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 1 red bell pepper, diced
  • 1 lb lean ground turkey
  • 3 cloves garlic, minced
  • 3 tbsp chili powder
  • 2 tsp ground cumin
  • 1 tsp dried oregano
  • 1/4 tsp cayenne pepper optional, to taste
  • 1 tsp kosher salt plus more to taste
  • freshly ground black pepper to taste
  • 28 oz diced tomatoes, with juices 1 can
  • 15 oz tomato sauce 1 can
  • 1 1/2 cups low-sodium chicken broth or water
  • 15 oz kidney beans, rinsed and drained 1 can
  • 15 oz black beans, rinsed and drained 1 can
  • 1 cup corn kernels optional; fresh or frozen

Toppings

  • diced avocado for serving
  • chopped cilantro for serving
  • shredded cheddar or Monterey Jack for serving
  • Greek yogurt or sour cream for serving
  • lime wedges for serving

Instructions
 

  • Warm the olive oil in a Dutch oven over medium heat. Add the diced onion and bell pepper and cook, stirring occasionally, until softened, 4–5 minutes.
  • Add the ground turkey. Cook, breaking it up with a spoon, until no longer pink and lightly browned, 5–7 minutes. Drain excess moisture if needed.
  • Stir in the garlic, chili powder, cumin, oregano, cayenne, salt, and black pepper. Cook 30–60 seconds to bloom the spices.
  • Pour in the diced tomatoes (with juices), tomato sauce, and chicken broth. Add the kidney beans, black beans, and corn (if using). Stir to combine and bring to a gentle simmer.
  • Reduce heat to low and simmer, partially covered, for 30–40 minutes, stirring occasionally. For a thicker chili, simmer uncovered during the last 10 minutes.
  • Taste and adjust seasoning with additional salt and pepper as desired. Ladle into bowls and finish with your favorite toppings.

Notes

Slow cooker option: Brown the turkey with the onion and bell pepper on the stovetop. Transfer to a slow cooker with the remaining ingredients and cook on LOW for 6–7 hours or HIGH for 3–4 hours. Adjust seasoning before serving.
Make it your own: Swap one can of beans for pinto beans, add a minced jalapeño or a chopped chipotle in adobo for heat, or stir in a handful of corn for sweetness and texture.
Storage: Refrigerate in an airtight container for up to 4 days or freeze for up to 3 months. Reheat gently on the stovetop or in the microwave with a splash of broth if needed to loosen.

Nutrition

Calories: 310kcalCarbohydrates: 32gProtein: 27gFat: 9gSaturated Fat: 2gCholesterol: 70mgSodium: 640mgPotassium: 930mgFiber: 9gSugar: 8gVitamin A: 1400IUVitamin C: 55mgCalcium: 140mgIron: 4.5mg
Keyword Gluten-free, healthy, meal prep, turkey chili recipe
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