Healthy Turkey Chili
As an Amazon Associate, I earn from qualifying purchases. Read the full disclosure here.
Nothing says fall more than the smells of chili simmering on the stove. This Turkey Chili is a healthier version of the classic dish, but sure to satisfy.
If you love chili, be sure to try my White Chicken Chili that takes less than 30 minutes to make!
PIN Healthy Turkey Chili to try later!
HEALTHY TURKEY CHILI RECIPE
There is nothing better on a cold day than hearty comfort food like this Healthy Chili Recipe. Perfect for game day or even an easy recipe for dinner that the whole family will enjoy. A big pot of ground turkey chili simmering on the stove top warms the soul and your tummy.
This Easy Turkey Chili Recipe is packed with so much flavor, lots of spices, and takes minimal effort to make. I always recommend doubling the recipe because this makes a great freezer meal!
This recipe is a one pot wonder so it’s perfect for busy weeknights! It’s a healthier alternative to classic chili since it’s made with lean turkey meat and 3 types of beans. It’s spiced it is packed with warm flavors, protein and dietary fiber.
You can add as much or as little spice as you want depending on your spice preference. We prefer ours mild, with a dollop of sour cream, shredded cheese, sliced jalapeños and green onions!
Of course, you can’t have chili without Cornbread or Jalapeño Cheddar Corn Bread Muffins! This is my favorite recipe that I use over and over again. It’s super moist and goes perfectly with this chili.
INGREDIENTS
- Olive oil – This is what we will use to sauté the onions before we add them to the chili. Any neutral oil is fine.
- Yellow onion – Not only does onion add flavor to the best chili, but it also adds substance. White onion can be swapped out, but red doesn’t provide the same flavor profile.
- Ground turkey – I like to use a lean ground turkey for this recipe. Leaner meat helps to keep it on the healthier side and prevents the need to drain the meat after browning.
- Brown sugar – Brown sugar balances out the acidity from the tomato paste and also adds a sweet aftertaste.
- Variety of spices – For this chili we use a blend of chili powder, cumin, oregano, salt and black pepper. Super simple and you more than likely already have it all on hand. I also add in fresh garlic, although garlic powder would work too.
- Tomato paste – I like using paste instead of tomato sauce makes the chili thicker and richer.
- Beef broth – I prefer to use beef broth, but if chicken broth is what you have on hand, that would work too, as will vegetable broth.
- Fire roasted crushed tomatoes – Fire roasted is the key here. We like a mild chili, but this gives it just enough kick. You can add cayenne pepper or hot sauce if you like a spicy chili.
- Beans – I use one can of black beans, red kidney beans and pinto beans; they vary in size, color and creaminess. You can use any combination of your favorites. Keep in mind that adding more beans will yield a thicker chili. Garbanzo beans and white beans make other great options!
- Favorite chili toppings – A hot bowl of chili isn’t complete without your favorite toppings! We like to top ours with sour cream, green onions, avocado slices, shredded cheddar cheese and even lime wedges. We also love dipping tortilla chips in this chili!
HOW TO MAKE THIS EASY TURKEY CHILI
This chili recipe is so simple and can be made in less than an hour. There isn’t anything better than a big bowl of comfort and the best part is this is healthy and high in protein!
- Heat olive oil in a Dutch oven or large pot over medium-high heat. Add the diced onion and garlic and cook for 3-4 minutes until soften and onions are softened.
- Add the ground turkey and stir until the turkey meat is crumbled. Cook until the turkey meat is completely cooked through, about 5-7 minutes.
- Add the brown sugar, chili powder, cumin, oregano, salt, pepper and tomato paste. Stir until combined. Add the beef broth, crushed tomatoes, and beans. Scrape the sides and bottom of the pot to get any extra bits and pieces.
- Cover and bring the chili to a boil, stirring occasionally. Reduce heat to low, uncover and simmer for 30 minutes. Stir very often so the chili doesn’t stick to the bottom of the pan. If it gets too thick add water to reach your desired consistency. Serve hot with your favorite toppings, enjoy!
SUBSTITUTIONS
Ground meat: ground turkey is always a leaner and healthier option but any ground meat will work. You can sub the ground turkey meat for ground beef to make Beef Chili, or can use sausage or ground chicken. Please note the flavor may be slightly different depending on the meat you use.
Vegetarian Chili: you can make this chili vegetarian by leaving out the ground meat. Instead of using 4 cups of beef broth, only add 3 cups of chicken stock or vegetable broth. You could even add in some bell peppers (red pepper or green pepper work great) for even more veggies.
Beans: you can use your favorite combination of beans! I personally love the combination of the three (kidney, pinto and black.)
LEFTOVERS & FREEZING
If you’re a huge fan of leftovers, this is perfect! Store leftover chili in the refrigerator in an airtight container for up to 1 week.
You can also freeze the chili for up to 3 months. To defrost, thaw the chili overnight or up to 2 hours on the counter. To reheat, place the chili on the stove and heat until warm. You can also microwave the defrosted chili for a few minutes.
LOOKING FOR OTHER HEARTY MEALS? TRY THESE!
- P.F Chang’s Chicken Lettuce Wraps
- Turkey Zucchini Meatballs
- Skillet Chicken Pot Pie
- 20 Minute Chicken Teriyaki Bowls
- Beef Lasagna Stuffed Shells
CAN’T GET ENOUGH?
Subscribe and I’ll send all my newest and FREE recipes to your inbox! You can also keep up with me on Pinterest, Instagram, and Facebook.
Healthy Turkey Chili
Equipment
- Dutch oven or large pot
Ingredients
- 1 Tbsp. olive oil
- 1 medium yellow onion; diced
- 4 tsp. garlic; minced
- 1 lb. ground turkey
- 1 Tbsp. brown sugar
- 2 Tbsp. chili powder
- 1 Tbsp. ground cumin
- 1 tsp. dried oregano
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1/4 cup tomato paste
- 4 cups beef broth
- 28 ounce can can fire roasted crushed tomatoes
- 15 ounce can kidney beans; rinsed and drained
- 15 ounce can black beans; rinsed and drained
- 15 ounce can pinto beans; rinsed and drained
Optional toppings
- sour cream
- jalapenos; sliced
- shredded cheddar cheese
- lime wedges
Instructions
- Heat olive oil in a Dutch oven or large pot over medium-high heat. Add the diced onions and garlic and cook for 3-4 minutes until onions are softened.
- Add the ground turkey and stir until the turkey meat is crumbled. Cook until the turkey meat is completely cooked through, about 5-7 minutes.
- Add the brown sugar, chili powder, cumin, oregano, salt, pepper and tomato paste. Stir until combined. Add the beef broth, crushed tomatoes, and beans. Scrape the sides and bottom of the pot to get any extra bits and pieces.
- Cover and bring the chili to a boil, stirring occasionally. Reduce heat to low, uncover and simmer for 30 minutes. Stir very often so the chili doesn't stick to the bottom of the pan. If it gets too thick add water to reach your desired consistency. Serve hot with your favorite toppings, enjoy!
Nutrition
Last updated July 20, 2022. Originally posted May 28, 2020 By Kathryn Donangelo
It’s still so hot here, but I’ve been craving chili! This looks like the perfect year-round chili because it’s healthier and lighter made with turkey. We have fresh jalapenos from our garden right now so they’ll be perfect for when I make this. Thanks so much!
What a great chili! I love that it cooks in one dish, and all those beans made it perfectly hearty. I’ll definitely make this again!
There is nothing quite like a steaming bowl of chili on a cool fall night. I like how you have managed to make a healthier version that I can feel good about serving my family.
Thank you so much!
This chili looks AMAZING. I love the combination of three bean varieties, the fact that it uses turkey, and of course that it’s ONE POT! Less dishes to wash is always a win.
Thank you so much Jovita! One pot meals are the best!
This is perfect for using up Turkey leftovers! Love it!
Yes totally great for leftovers! Thank you!
I love turkey chili. This is a great recipe. Thanks for sharing!
You are so welcome, thank you!
This Healthy Turkey Chili was so darn delish! I was a little leary making it with ground turkey since the hubby is all about beef—but this was excellent . Perfect instructions and tips! I will be making this more often this fall! Pinned to save!
Have an awesome day!
Thank you so much Heidy! That is so great to hear!
I’ve made many different turkey chilis on Pinterest and this one was the hardiest I think because of the beef broth. I added double the tomato paste and brown sugar to thicken. Also, I topped it with cheese and paired it with corn bread. It’s delicious! The recipe yields many servings good for meal prep or families. Thanks for the recipe!
Thank you so much Tanya, you are so wlecome! I’m so glad you loved this recipe and the beef broth does make it extra hearty! Cheese and cornbread sound like amazing pairings. Thanks for trying my recipe!
I’m making it right now and I just heard the construction worker that’s here say yum it smells good, I’m so looking forward to eating this for dinner.
Thank you so much! I’m so glad you are trying my recipe and I hope you all LOVED this chili 🙂
Would this work with either chicken broth or veggie broth? Hubby isn’t a beef broth fan. Thanks!
Hi Katherine, yes either chicken or veggie broth would work great with this recipe! I hope you and your husband love it!
This recipe looks great! How would you adapt for a crockpot? I wanted to start it in the morning rather than at dinner time, as I work until late in the evening! Thanks!
Hi Emily, that is a great question! You can definitely make this chili in the crockpot. 🙂 Simply follow recipe steps 1 & 2 and add all of the ingredients to a crockpot and cook on low for 5-6 hours or high for 2-3 hours. If you find your chili to absorbs some of the broth just add more. I hope this helps and please let me know if you have any additional questions. Enjoy this recipe, thank you!
Thank you so much!!!
Super easy and fast. I have reduced the broth to 1.5-2 cups. It allows it to be ready even sooner. We like thicker chili.
That sounds delicious, so glad you loved it! Thank you Darcy!
Great recipe! It’s a very hearty and flavorful chili. It tasted a lot like a regular beef chili to me. I added a green pepper and used 3 cups of broth instead of 4. I like it a little thicker. I will definitely be making it again.
This was delicious! My husband doesn’t like ground turkey so I subbed extra lean ground beef. The only other thing I did different was sub crushed tomato chili starter for the fire roasted because I couldn’t find them. Very very flavorful. Whole family loved it!
Thanks so much Celena for trying my chili recipe! I am so glad you and your husband loved it and the extra lean beef sub is always a great idea! I do that often at home too 🙂
I used leftover turkey and rotel. So delicious.
I love that you used leftover turkey and rotel. Sounds like a great combo! Thanks for your review!
Hello, Is there nutrition information available? Thank you!
Hi Claire, I just updated the recipe box to include the nutritional information :).
It was amazing !!! Question- how much is one serving?
Hi Leslie, the nutritional information for this chili recipe is in the recipe box towards the bottom :). I hope this helps!
It’s very easy to make and very little cleanup. I did add a jalapeño that I had removed the seeds from. I only gave it a 3 because I feel like it is too tomatoey. I wish I had only used a 14 oz can of crushed tomatoes. I believe that would have been better but it is good
Hello,
The recipe says a bowl is 1 serving, but how much is 1 bowl exactly? How many ounces would 1 bowl be?
Chili is currently simmering and husband says it smells good. Looking forward to eating it!
Hi Marissa, great question! I hope you loved this chili. 1 serving is a bowl full, so about 1 3/4 cups of chili. Thanks so much for trying my recipe 🙂