This simple and tasty Turkey Chili is packed with classic chili seasonings and three different kinds of beans. It’s a deliciously hearty and healthy chili recipe- and we promise that no one will miss the beef!
Healthy & Flavorful Turkey Chili Recipe
I think chili is a quintessential fall food. It’s warm, filling, flavorful and brings to mind images of football games, neighborhood cook-offs or Halloween dinners. We make it a lot, and have tried dozens of versions over the years. I knew it was time to revisit my turkey chili recipe and give it an upgrade.
I wanted it to be rich and flavorful, like a good classic chili… but with all the benefits of lean ground turkey. After a little trial and error, I finally found the perfect turkey chili recipe. It’s satisfyingly delicious, especially when we piled each bowl high with diced avocado and shredded cheese.
Ingredients You’ll Need to Make this Turkey Chili:
- Ground Turkey
- Black Beans
- Kidney Beans
- Pinto Beans
- Crushed Tomatoes
- Tomato Paste
- Minced Garlic
- Olive Oil
- Chicken Broth
- Chili Powder, Cumin, Smoked Paprika, Garlic Powder & Oregano
- Salt & Pepper
How to Make Healthy Turkey Chili:
- Cook onions and turkey. In a large pot over medium heat, saute the onion and garlic until translucent and tender. Then, add the ground turkey and cook, breaking up as you stir, until browned and mostly cooked through.
- Add chili seasonings. Add the seasonings and continue cooking for a minute or two to intensify and combine the flavors.
- Add the rest of the chili ingredients. Add the crushed tomatoes, tomato paste, chicken broth and beans. Next, bring to a boil, then reduce the heat and simmer for about 30 minutes or until your chili reaches the desired consistency.
- Serve. Top your chili with sliced jalapeno, diced avocado, chopped cilantro, shredded cheese, and sour cream. Serve with tortilla chips or a big slice of cornbread.
Tips & Suggestions
What is the secret to really good chili?
The secret to a good chili is the right combination of spices, and cooking it long enough to develop the flavor and give it a nice thick consistency. Adding a splash of acid at the end (vinegar or lemon juice) brightens up the flavor and is really delicious too. And I can’t emphasize enough the importance of offering lots of good toppings!! Here are some of our favorites:
- Shredded Cheese (Cheddar Cheese, Monterey Jack Cheese, Pepper Jack Cheese, Queso Fresco)
- Sliced Jalapenos
- Diced Avocado
- Sliced Green Onions
- Sliced Radishes
- Sour Cream or Greek Yogurt
- Crumbled Corn Chips
- Diced Tomatoes
What should I serve with turkey chili?
Looking for More Chili Recipes?
- Pumpkin Chili
- White Bean Chicken Chili
- Slow Cooker Veggie-Packed Beef Chili
- Insanely Good Vegetarian Chili
Healthy Turkey Chili
- 1 tablespoon olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 1 pound ground turkey
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon cracked black pepper
- 28 ounce can crushed tomatoes
- 2 tablespoons tomato paste
- 15 ounce can black beans rinsed and drained
- 15 ounce can kidney beans rinsed and drained
- 15 ounce can pinto beans rinsed and drained
- 2 cups chicken broth
- In a large pot, heat oil over medium high heat. Add diced onions and saute until they begin to soften and turn translucent. Add garlic and saute another 1-2 minutes, being careful not to let it burn.
- Add ground turkey to the pot breaking it up with a meat chopper or spatula. Saute until the turkey is mostly cooked through. Add the chili powder, cumin, smoked paprika, garlic powder, oregano, salt and pepper. Stir to combine and cook for 1-2 minutes to let the flavors combine.
- Add the crushed tomatoes, tomato paste, all the beans, and chicken broth. Stir everything together and bring to a boil. Reduce the heat to low and cover with a lid not covering the pot entirely, and simmer for 30 minutes or longer depending on how thick you like your chili, stirring occasionally
- Serve warm with your favorite chili toppings like sour cream or Greek yogurt, grated cheese, crumbled queso fresco, green onions, corn chips, chopped cilantro, chopped avocado, and jalapeno rings. Enjoy!
- Store in an airtight container in the fridge for 3-5 days, or in a freezer safe container for up to 3 months. This freezes great!
- When you are ready to reheat, place frozen chili in the fridge for 24 hours and then add to a pot on the stove. If the chili is too thick, add water or chicken broth to reach your desired consistency.
I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.Learn More about Natalie