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This healthy Turkey Chili is perfectly seasoned and loaded with protein and vegetables. It’s a meal that tastes even better the next day, so it’s perfect for meal prep.
Instead of ground beef, this recipe is made with lean ground turkey, yellow onion, garlic, red bell pepper, and plenty of spices.
A combination of crushed tomatoes, black beans, and red kidney beans helps bulk it up, but you can swap these for diced tomatoes or any other beans you keep on hand. (I’ve also swapped pinto beans for black beans because I’m convinced that’s what Texas Roadhouse uses in their famous chili.)
If you love corn in your chili, go ahead and add a cup of that, too! You can bulk up the veggies as much as you’d like; the texture is up to you.
How to Make Turkey Chili
Add a drizzle of olive oil to a large pot over medium heat on the stove top. Saute 1 chopped yellow onion and 1 chopped red bell pepper until they start to soften, about 5 minutes.
Next, add one pound of ground turkey and a 1/2 teaspoon of fine sea salt. Use a wooden spoon or sturdy spatula to break the meat into small pieces as it cooks.
Once the turkey is browned and no longer looks pink, add in the spices:
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- 1 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (double this if you like a spicy kick)
Stir briefly to toast the spices, about 1 to 2 minutes. They should smell fragrant and look evenly distributed in the ground turkey.
Then add in the remaining chili ingredients:
- One (28-ounce) can crushed tomatoes
- 1.5 cups water (or chicken broth, but use less salt in that case)
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 (15-ounce) can black beans, drained and rinsed
- 1 1/2 teaspoons of fine sea salt
- 1/2 teaspoon ground black pepper
Bring the liquid to a boil, then lower the heat and let the chili simmer uncovered for 30 minutes. Stir every 10 minutes or so to ensure nothing gets stuck to the bottom of the pot.
When the timer goes off, check on the chili. You can adjust the flavor by adding a tablespoon of maple syrup, which will counteract the acidic flavor of the tomatoes. (Chili recipes often use brown sugar for this, so any sweetener you keep in your pantry will work.)
seasoning Tip
You may also want to add more salt at this point, if the chili isn’t tasting as flavorful as you’d like. Just keep in mind that the type of salt you use will matter. White table salt doesn’t taste the same as fine pink sea salt. (I always use Real Salt brand, FYI.)
If your chili tastes bland, it probably needs more salt.
It’s ready to serve once the chili has thickened to your liking. Chili will thicken even more after storing it in the fridge, so keep that in mind if you’re making this part of your meal prep routine. (It will also have a greater depth of flavor after marinating overnight.)
Serve warm in a bowl with your favorite chili toppings, like sour cream (or Greek yogurt), avocados, jalapeños, fresh cilantro, cheddar cheese, and green onion. It pairs well with tortilla chips or cornbread on the side.
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
Looking for more healthy soups? Try my Veggie Chili made with sweet potato, Classic Chicken and Vegetable Soup, or Curry Chicken Stew.
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 medium yellow onion , chopped
- 1 red bell pepper , seeds removed and chopped
- 4 garlic cloves , minced
- 1 pound ground turkey
- 2 tablespoons chili powder
- 2 teaspoons smoked paprika
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- ¼ teaspoon cayenne pepper
- 1 teaspoon fine sea salt , plus more to taste
- ½ teaspoon ground black pepper
- 1 (28 oz.) can crushed tomatoes (see notes)
- 1 (15 oz.) can red kidney beans , drained and rinsed
- 1 (15 oz.) can black beans , drained and rinsed
- 1 tablespoon maple syrup (optional)
Chili Garnishes (optional)
- Greek yogurt
- shredded cheese
- chopped cilantro
Instructions
- In a large pot over medium heat, add the olive oil, onion, and bell pepper. Saute until they start to soften, about 5 minutes. Add in the garlic and stir briefly for one more minute.
- Add the ground turkey and a ½ teaspoon of salt to the pot and break it up with a wooden spoon or spatula. Break it into small pieces as it cooks, browning the meat until it's no longer pink. This should take 8 to 10 minutes.
- Once the meat is cooked, add in the chili powder, smoked paprika, cumin, oregano, and cayenne pepper. Stir the spices evenly into the meat and veggies until they smell fragrant. Then pour in 1 ½ cups of water, along with the can of crushed tomatoes and drained kidney beans and black beans. Season with an additional 1 ½ teaspoons of fine sea salt and the black pepper.
- Bring the liquid to a boil over high heat. Once it's boiling, lower the heat and simmer uncovered for 30 minutes, or until the chili has thickened to your liking. Stir every 10 minutes or so, if possible.
- Carefully taste the chili (it's very hot!) and season as needed. It's common to add a touch of sweetness to balance out the acidity of the tomatoes, so add the maple syrup and then additional salt, if needed. (I usually add another ½ teaspoon but this will vary if your canned tomatoes are salted or if you use a different type of salt.)
- Serve the chili warm with your favorite toppings. Leftovers can be stored in an airtight container in the fridge for up to 4 days or frozen for up to 3 months.
Notes
Nutrition
If you try this healthy turkey chili recipe, please leave a comment and star rating below letting me know how you like it.
