Updated Aug 24, 2023
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This turkey chili satisfies your cold-weather cravings in one big pot. It’s comforting, wildly flavorful, and all sorts-of-healthy thanks to ground turkey, kidney beans, and loads of veggies.
A pot of classic beef chili is simply good for the soul. It’s one of those meals that makes you feel happily satisfied and right at home (no matter where you eat it). But if you’re looking for a slightly healthier alternative, this turkey chili recipe is runner-up (alongside my white chicken chili or vegetarian chili).
Healthy Turkey Chili Recipe Ingredients
Like my other chili recipes, the ingredients for this turkey chili are budget-friendly and pantry-friendly! Here’s what you will need:
- Ground Turkey: Any type of ground turkey works here, whether it’s dark or white meat. Alternatively, you can use shredded turkey if you make this after Thanksgiving!
- Vegetables & Beans: Onion, bell pepper, jalapeno pepper, garlic, and kidney beans are chili essentials for that deliciously chunky texture. Bonus – kidney beans are loaded with various minerals, vitamins, fibers, and antioxidants!
- Liquid Base: The base requires a mix of diced tomatoes (I’m using fire-roasted tomatoes for extra flavor), tomato paste, and chicken broth.
- Spices: The layers of chili powder, cumin, paprika, and oregano really amp up the flavor.
Find the printable recipe with measurements below
How To Make The Best Turkey Chili
The key here is to add layers of flavor, and then let the entire pot of chili slowly simmer so all of the flavors can meld together. Here’s how to make it:
Cook the veggies. Heat the oil in a large pot over medium-high heat. Saute the onion, bell pepper, and jalapeno pepper for 4 to 5 minutes, until the onion becomes translucent. Then, add the garlic and stir for another 30 seconds.
Add the turkey. Add the ground turkey, breaking it into small pieces with a spatula, until it’s cooked through.
Pour in the spices and chili base. Add the tomato paste, chili powder, cumin, paprika, oregano, and salt. Stir for another minute, until fragrant. Then add the canned tomatoes with juices, drained beans, and chicken broth, then stir together.
Boil and simmer. Increase the heat to high and bring it to a boil, then reduce the heat to medium-low and let it simmer uncovered for 30 minutes, stirring occasionally.
Top Your Chili With Fresh Ingredients
Good news — you have lots to choose from when it comes to chili toppings.
- Cheese. Choose from white cheddar, yellow cheddar, or even Cotija cheese. You could also dollop some sour cream for a cool and creamy touch.
- Veggies: Sprinkle some sliced green onions, red onions, yellow onions, or radishes.
- Fruits: Add a little heat with diced pickled or fresh jalapeños, or diced avocados for a creamy bite.
- Herbs: Chopped parsley or cilantro always adds a fresh green pop.
Storage And Meal Prep Tips
This is hands down one of the best recipes for meal prep — it freezes well and reheats beautifully!
- Store in the fridge: Leftovers are always a delight to enjoy throughout the week. Pour into airtight containers and store in the fridge for 4 to 5 days.
- Freeze for later: Freeze the chili for up to 3 months in Souper Cubes or freezer-safe containers. Just make sure to let it cool before storing away.
- To reheat: Thaw it in the fridge overnight, then reheat on the stove top or in the microwave.
One-Pot Meals For Busy Weeknights!
These flavorful, one-and-done meals will make your busy weeknights flow a lot smoother. You can never go wrong with stew and soup recipes!
- Stuffed Pepper Soup
- Avgolemono Soup (Greek Lemon Chicken and Rice)
- Cabbage Soup
- Irish Lamb Stew
- Lentil Soup
- Taco Soup
If you make this turkey chili recipe, let me know how it turned out! I’d love to hear what you think in the comments below. And if you’ve got leftover ground turkey, these delicious turkey burger patties should be next.
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 1 red bell pepper, diced
- 1 jalapeno pepper, de-seeded and diced
- 3 garlic cloves, minced
- 1 ½ pounds ground turkey
- 2 tablespoons tomato paste
- 2 tablespoon chili powder
- 1 tablespoon ground cumin
- 2 teaspoon paprika (or smoked paprika)
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1 (28-ounce can) fire-roasted diced tomatoes
- 2 (15-ounce cans) red kidney beans, drained and rinsed
- 2 cups chicken broth
- Heat the oil in a large pot over medium-high heat. Add the onion, bell pepper, and jalapeno pepper and saute for 4 to 5 minutes, until the onion becomes translucent. Add the garlic and stir for another 30 seconds.
- Add the ground turkey, breaking it into small pieces with a spatula, until it's cooked through.
- Add the tomato paste, chili powder, cumin, paprika, oregano, and salt. Stir for another minute, until fragrant.
- Add the canned tomatoes with juices, drained beans, and chicken broth, then stir together.
- Increase the heat to high and bring it to a boil, then reduce the heat to medium-low and let it simmer uncovered for 30 minutes, stirring occasionally.
- To serve, ladle servings into individual bowls. Garnish with sour cream, avocado, green onion, cheese, cilantro, or any other toppings.
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