The BEST Healthy Turkey Chili — This easy turkey chili recipe comes together in just 30 minutes! It’s packed with flavor and is perfect for busy weeknight dinners.
Easy Turkey Chili Recipe
Most of the country is in a deep freeze this time of year. Lucky for me I live in San Diego, but we do have ‘winter.’ Meaning it’s in the low 50s at night. I know, frigid. So how about a big bowl of turkey chili to warm you up? This ground turkey chili is easy, hearty comfort food that’s healthy.
Instead of simmering away for hours in a slow cooker or on the stove, this chili is ready in 30 minutes. Perfect for busy weeknight dinners.
This healthy turkey chili has rich flavor with a tiny amount of kick, but I wouldn’t say it’s spicy. Add the spices to your taste preferences and you can add more chili powder, add cayenne powder, or use hot green chilis if you want to kick it up.
This chili recipe is adapted from my Slow Cooker Beef Chili. Rather than using ground beef, I used ground turkey. You can substitute ground beef and make a 30-minute beef chili if you prefer.
Healthy Turkey Chili Ingredients
To make this ground turkey chili, you’ll need:
- Olive oil
- Ground turkey
- Sweet Vidalia onion
- Red bell pepper
- Garlic
- Kosher salt and pepper
- Beans
- Diced tomatoes
- Tomato sauce
- Water or chicken broth
- Diced green chilis
- Spices
- Sugar
How to Make Turkey Chili
Brown the ground turkey in a large Dutch oven, then stir in the bell pepper and onion. Cook until the veggies have softened. Add the garlic and salt and cook for another minute or so before adding the remaining turkey chili ingredients to the pot.
Bring the simple turkey chili to a boil, then reduce the heat and let it simmer for roughly 15 minutes, or until thickened. Ladle the chili into bowls and garnish with your favorite toppings.
My Go-To Turkey Chili Toppings
This ground turkey chili recipe pairs nicely with a variety of chili toppings. A few of my favorites to have on hand are:
- Sour cream (or plain Greek yogurt)
- Green onions
- Shredded cheese
- Crushed tortilla chips
- Oyster crackers
- Diced avocado
- Cilantro
How Long Does Homemade Turkey Chili Last?
Keep this healthy turkey chili in the fridge for up to 5 days.
Can I Freeze Turkey Chili?
Yes, turkey chili with beans freezes incredibly well. To freeze this chili, let it cool to room temperature before ladling it into freezer-safe bags or containers. When you’re ready to eat the frozen chili, either reheat it on the stove or place it in the fridge overnight to thaw.
How to Reheat Ground Turkey Chili
One of the many reasons I love this simple turkey chili is because it reheats so well! In fact, I actually think it tastes better after it’s had time to marinate in its flavors for a day or two. To reheat chili, warm for 30-second intervals in the microwave or heat over medium heat on the stove.
Tips for the Best Turkey Chili
Wherever possible, I selected low-salt or no-salt added or canned goods. If using traditional versions, add less salt in the beginning and salt to taste at the end. I prefer to control the salt level in my food rather than buying traditional versions of canned goods, which are usually very high in sodium and in this recipe would unnecessarily pile salt upon more salt.
As I mentioned before, you’re welcome to use another type of ground meat in this homemade chili recipe. Ground beef or pork would work here. And if you’re vegetarian, you could try adding an extra can of beans in place of the turkey.
Lastly, although this simple turkey chili recipe is delicious after just 30 minutes, you’re welcome to leave it simmering away for as long as you’d like. The longer it simmers, the richer the flavor will be. Just note that you’ll want to put the lid back on the chili after the first 15 to 20 minutes, otherwise too much liquid will evaporate.
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Healthy Turkey Chili
Ingredients
- 4 tablespoons olive oil, divided
- 2 pounds ground turkey, I used extra lean
- 1 medium/large sweet Vidalia onion, diced small
- 1 medium/large red bell pepper, diced small
- 3 to 5 garlic cloves, finely pressed or minced
- 2 to 3 teaspoons kosher salt, or to taste* (see Note below)
- 1 teaspoon freshly ground black pepper, or to taste
- one 15.5-ounce can red kidney beans, I used low-salt, drained and rinsed if desired
- one 15-ounce can black beans, I used no-salt added, drained and rinsed if desired
- one 14.5-ounce can petite diced tomatoes, I used no-salt added
- one 8-ounce can tomato sauce, plus 8 ounces water used to rinse out can (I used no-salt added)
- about 8 ounces water, chicken or vegetable broth, optional (see step 5 below)
- two 4-ounce cans diced green chilis, I used fire-roasted
- 1 tablespoon cumin
- 1 tablespoon chili powder
- 2 teaspoons smoked paprika, regular paprika may be substituted
- 2 to 4 bay leaves
- 1 to 2 teaspoons granulated sugar, optional and to taste
Optional Toppings
- sour cream, green onions, shredded cheese, crushed tortilla chips or crackers
Instructions
- To a large Dutch oven, add 2 tablespoons olive oil, turkey, and cook over medium-high heat to brown, crumbling it with a spatula as it cooks and tossing it to ensure even cooking. Cook through, about 5 minutes or as necessary.
- Add the onions, red pepper, drizzle remaining 2 tablespoons over the top, stir, and cook for about 5 to 7 minutes, or until vegetables have softened, stir intermittently.
- Add the garlic, salt (Note because I used all low-salt or no-salt added products I use 3 teaspoons salt total; if you’re using salted versions of the other ingredients reduce salt level to 1/2 to 1 teaspoon to start with and add more if necessary), pepper, and cook for about 1 minute, stir intermittently.
- Add the beans, diced tomatoes, tomato sauce, rinse can out with 8 ounces water and add the water, green chilis, cumin, chili powder, smoked paprika, bay leaves, and stir.
- Depending on how thick you like your chili and if you prefer more broth, you may wish to add up to 8 additional ounces water, chicken or vegetable broth.
- Bring to boil and cook for about 10 to 15 or until chili has reduced and thickened some.
- Stir, taste, optionally add sugar to taste (I added 2 teaspoons because the sugar balances the acid from the tomatoes and peppers), and add more salt, pepper, or seasonings to taste.
- Remove bay leaves.
- Ladle into bowls and optionally garnish with sour cream, green onions, shredded cheese, crushed tortilla chips or crackers.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Originally posted February 20, 2017 and reposted January 20, 2021 with updated text.
This is just what I need!
Wasn’t sure if I should laugh or cry at your “…down to the low 50s at night” comment. It’s currently 3°F with a “Real Feel” of -5 where I live. In 2 & 3 days, our nighttime temps are dropping to MINUS 39 & 43°F.
Chili? Fuzzy socks. Fleece blankies to wrap up in while watching tv, (or reading your emails). ALL of the above!
Adding a few more things to my grocery list for tomorrow. Thanks for the recipe!
Yes I grew up in rural Minnesota but thankfully I have worked extremely hard and am able to live in San Diego and not be in that -40F stuff ever again! Enjoy the chili!
great
great
I had a brain space while doing my grocery shopping and forgot tomatoes, peppers, and bay leaves, but made this anyway and it was still delicious!!! Husband suggested crushed Doritos on top- sooo good. Thank you for sharing!
I had a brain space while doing my grocery shopping and forgot tomatoes, peppers, and bay leaves, but made this anyway and it was still delicious!!! Husband suggested crushed Doritos on top- sooo good. Thank you for sharing!
Thanks for the 5 star review and glad that even with a few items short, it was still delicious! I am sure the Doritos added a great crunch and flavor!
Just made your turkey chili yesterday…it was really really good and good for you! I didn’t get a chance to put in diced green chillis which would have enhanced the flavour even more, but I substitued it with red pepper flakes…I’m sure it would have tasted a bit different? Thank you for the recipe, it came in handy given the arctic-like conditions we’re experiencing this winter.
I’m sure it would have been a bit different but sounds like what you had on hand worked just fine. Glad you enjoyed it! Stay warm!
Seriously THE BEST CHILI I’ve ever made! …. and even better that it’s made with ground turkey for your healthy twist…If you are trying to go with a healthier way of eating and you haven’t found a good recipe for ground turkey, DEFINITELY TRY THIS!!!!
Glad to hear this is the best chili you’ve ever made! And as you said, even better that it’s made with turkey and healthier!
Hi! I track my macros and am trying to track this recipe, I see there are 8 servings but what is the serving size? Thanks a lot! Can’t wait to try it!!
I would say approximately 1 cup. It makes a big pot of chili and I approximate you could get 8 servings from that, maybe more if your servings are smaller. It’s not an exact science for me down to the nitty gritty. You could always make it and then just divide into 8 portions that are exactly the same size if you need to know, exactly.
Enjoy the chili!
Averie
You’re an amazing cook and blogger. I cooked this chili the other day n shared some at work. Delicious. Perfect amount of spices. I shall make this or one of your other chili’s again
Thank you again, Sue
Thanks for all the compliments! Glad you will make this or another one of my recipes again!
Awsome turkey chili.
Thank you..
Thanks for trying the recipe and glad you thought it was awesome!
This is the best chili I have ever made and I have been cooking for 33 years. I always change chili recipes because we are never satisfied. The spices in this chili are wonderful. I loved the smoked paprika in this.
I did not have fire roasted chilies so I just used green chilies. I will try it again with the fire roasted.
I will also try it with grassfed beef for a change. Thanks for such an awesome chili recipe. Everyone loved it!
Thanks for trying the recipe and I’m glad it came out great for you! And what high praise, thank you, for saying it’s the best you’ve ever made! I too always tinker with recipes, am never quite satisfied, but glad you love this without changes!
Hey girl- this looks so yummy!
Hi Averie the Chile loos delic we here to have had the temps in the 70*F but will change here by the end of the week and The Chili will hit the spot thank you for coming along with this warm meal at the perfect time.
Phyllis
This chili looks amazing Averie!! After months finally we are having bright spring days in Denver and I am so happy! But I can seriously go for chili any time of the year. This one looks so good!
We are having spring like weather right now but the first couple of weeks of March are supposed to be colder. Chili can easily be a 3 season comfort food in the midwest! I know we’d love this as much as the beef chili!
You can hardly tell that it’s turkey rather than beef and if you have some on hand, it’s such a healthy swap. Enjoy that warm snap – it will turn cold all too soon again!
It was 70 degrees yesterday and 27 today as I type this. The timing of your post this past week was perfect because we were both in the mood for chili. The turkey is a great swap for beef, and as always, we loved this too! A bit of a kick from the chiles and I love the smoked paprika and cumin.
Gotta love those crazy weather swings, eh? Glad you loved the chili and smoked paprika and cumin are always winners for me, too!