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This easy nourishing ground turkey chili is chock full of hearty beans and veggies, and it’s incredibly flavorful! A great source of protein and fiber.
Why You’ll Love This
If you’re trying to cut red meat out of your diet, or simply reduce your intake, you’ll really appreciate this take on chili. Ground turkey chili fills your bowl with TONS of flavor while also being a heart-healthy option—like a bean chili, but even better. It’s super simple—using only one pot, no skillet required, high in protein and fiber, and it’ll win the whole family over! (Watch them eat several bowls… )
Ingredients
- Olive oil
- 1 lb ground turkey — 93% lean / 7% fat is an ideal blend since it offers up good moisture and flavor. You could definitely use 99% fat free if you prefer though. You’ll still get a delicious chili!
- Sea salt & pepper, to taste
- 1 yellow onion
- 3 garlic cloves
- 1 bell pepper
- 1 cup chicken broth — If the chili seems thicker than you’d like after it’s simmered for a while, you can add more broth until you get the consistency you prefer.
- 3 14 oz cans of low-sodium beans — I like using a mix of red kidney beans, black beans, and cannellini beans
- 1/2 cup frozen corn
- 1/2 cup frozen peas
- 28 oz can of crushed tomatoes — with the juice!
- 2 tablespoons of tomato paste
- 4-6 tablespoons of taco or chili seasoning – I like using my homemade taco seasoning mix since I can control the salt and the spice!
- Garnishes — To keep things heart healthy, I go for a nice dollop of plain Greek yogurt instead of sour cream. I also love to add scallions and a bit of shredded cheese.
A Quick Look at How to Make Turkey Chili
Heat the olive oil in a large pot or Dutch oven. Add the onions and simmer for 5-7 minutes, or until they’ve softened. Add the garlic and simmer for about 30 seconds, then add the ground turkey, chopped bell peppers, and taco seasoning. Sauté, breaking the ground meat down into chunks with a spatula or a ground meat chopper, until it’s partially cooked.
Add the tomato paste, beans, peas, carrots, tomatoes, and broth. Stir and bring everything to a low simmer, then partially cover and let the chili simmer for about 15-20 minutes. Check in and, if the chili is thicker than you’d like, add some more broth. Taste and, if needed, you can add more taco seasoning or a bit of salt and pepper.
Recipe Tips
- If you like a more soupy consistency to your chili, you can add more chicken broth as the chili cooks.
- Want a smoky flavor? Stir in a tablespoon of smoked paprika or 2 teaspoon of liquid smoke. Taste and adjust to your preference. It’s really yummy.
- Some people love a spicy chili. If that’s you, go ahead and add extra chili flakes to the pot—or some fresh hot peppers of your choice! You can add those in, chopped, when you add the bell pepper.
What to Serve With Turkey Chili
This chili is already chock full of protein and vegetables, but here are some fun sides you might want to throw next to it:
- Cornbread or a hunk of fresh bread
- Sweet potatoes
- Tortilla chips (my favorite)
- Rice
- Salad
You can do this in an Instant Pot!
Check out my Instant Pot Turkey Chili here!
Storage, Freezing, & Reheating
- Store leftovers in an airtight container. They will keep in the fridge for up to 4 days.
- You can freeze chili! Let the chili cool completely, then store it in an airtight freezer-friendly container or gallon-sized freezer bag, air pushed out. Frozen chili will keep for about 6 months and move to the fridge to thaw overnight before eating.
- To reheat chili, pop it into the microwave and heat it in 1 minute increments until warmed through. You could also heat it on the stovetop in a pot until warmed through.
More Ground Turkey Recipes to Try
I’ve got an entire collection of simple ground turkey dinners here, but here are some favorites!
- Lasagna With Ground Turkey Meat Sauce
- Ground Turkey Meatballs With Sauce
- Instant Pot Ground Turkey Tacos
- Stuffed Peppers With Ground Turkey
- Ground Turkey Sloppy Joes
Have You Made This Recipe?
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Healthy Ground Turkey Chili
Ingredients
- 2 TBSP olive oil
- 1 lb ground turkey
- Sea salt & cracked pepper, to taste
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 1 bell pepper, diced
- 1 cup chicken broth, You can use more if you prefer a more soupy consistency
- 14 oz can of red kidney beans, rinsed and drained
- 14 oz can of black beans, rinsed and drained
- 14 oz can of cannellini bean, rinsed and drained
- 1/2 cup frozen corn
- 1/2 cup frozen peas
- 28 oz can of crushed tomatoes, juice included
- 2 TBSP tomato paste
- 4-6 TBSP taco seasoning or chili seasoning, I like using my homemade taco seasoning
Garnishes
- Plain Greek yogurt or sour cream
- Sliced scallions
- Shredded cheese
Instructions
- Start by heat the olive oil in a large pot or Dutch oven.
- Once the oil it warm, add the onions to the pot and let them simmer for 5-7 minutes or until they’ve softened.
- Then add the garlic, letting it simmer for just 30 seconds.
- Transfer the ground turkey to the pot, then add the chopped bell peppers and taco seasoning. Let it all sauté, stirring to distribute the seasoning. Break down the ground meat down into chunks as you go with a spatula or a ground meat chopper until it’s partially cooked.
- When the turkey is partially cooked, add the tomato paste, beans, peas, carrots, tomatoes, and broth. Stir everything well then bring it to a low simmer. Partially cover the pot with a lid and let the chili simmer for about 15-20 minutes.
- After 15-20 minutes, check in on things. If the chili is thicker than you’d like, stir in some more broth. Give it a taste and adjust the seasoning to your preference. You can add more taco seasoning if you need, or more chili flakes if you'd like more of a kick.
- Serve with your favorite garnishes and sides! (See the blog post for side suggestions.)
