This BEST Healthy Turkey Chili is hearty, protein-packed and loaded with lean ground turkey, tender beans and veggies. Full of bold flavor with just the right amount of spice, it’s an easy cozy dinner you can make on the stovetop, in the slow cooker or Instant Pot!
This Healthy Turkey Chili has been one of the most popular recipes on my site for over 10 years, and it’s still a staple in our house every fall and winter! It’s thick, hearty and loaded with lean ground turkey, tender beans and plenty of veggies, all simmered together with bold spices for the ultimate cozy bowl of chili.
I especially love this recipe for busy weeknights and meal prep because it makes a big batch and the leftovers taste even better the next day. It’s also perfect for game day or a cozy weekend dinner. Serve it with my honey cornbread muffins for the ultimate comfort-food meal!
Why You’ll Love This
- Healthy and protein-packed – made with lean ground turkey, fiber-rich beans and plenty of veggies for a satisfying, nutritious meal.
- So much flavor – bold spices, tomatoes, peppers and just the right amount of heat make this chili anything but boring.
- Thick and hearty – this is a chunky, stick-to-your-ribs chili that still feels light and healthy.
- Three ways to make it – make it right on the stovetop or use your slow cooker or Instant Pot.
- Perfect for meal prep – it makes a big batch, freezes beautifully and tastes even better the next day.
What Makes this Turkey Chili Healthy?
This healthy turkey chili is made with lean ground turkey for plenty of protein without a lot of saturated fat, along with fiber-rich kidney beans and lots of colorful veggies. Each serving is packed with protein and fiber, making this a hearty, satisfying dinner that’s lighter than traditional beef chili without sacrificing that thick, cozy texture or bold chili flavor.
Ingredients You’ll Need
- ground turkey – I used 2 pounds of ground turkey, but you could use ground beef for beef chili, ground chicken or even ground sausage. You could also swap out the meat for some extra beans, chickpeas or even lentils to make vegetarian chili or vegan meal.
- veggies – combination of yellow onion, red bell peppers, green bell peppers, and jalapeños for some spice, but you could also add in some chopped carrots, sweet potato or corn.
- beans – I used a can of kidney beans, but you could add black beans, pinto beans, white beans or simply leave them out altogether.
- tomatoes – I like to use a mixture of crushed tomatoes and diced tomatoes, along with some tomato paste to thicken up the chili. You could also use tomato sauce.
- beef broth – I used a low sodium beef broth which adds depth of flavor and thins out the chili, but you could also use chicken broth, chicken stock or vegetable broth.
- garlic – this really punches up the flavor and is a must in this soup! Feel free to use garlic powder if that’s all you have on hand.
- hot sauce – gives this chili a kick of heat and more flavor depending on what spice level you want. A little bit goes a long way.
- maple syrup – just a small amount helps balance the acidity of the tomatoes and rounds out all those savory, spicy flavors without making the chili taste sweet.
- seasonings and spices – combination of chili powder, ground cumin, dried oregano, cayenne pepper, salt and black pepper. Red pepper flakes make a great addition for a little kick of heat.
How to Make Healthy Turkey Chili
- Brown the turkey. Heat a large pot or dutch oven over medium-high heat and cook the ground turkey, breaking it up with a wooden spoon, until browned and cooked through. Drain off any excess liquid and transfer to a plate lined with a paper towel.
- Sauté the veggies. Add the olive oil to the same pot along with the onion, red and green bell peppers and jalapeños. Cook for 3 to 4 minutes, until softened. Stir in the garlic and cook for another 30 seconds.
- Simmer the chili. Add the cooked turkey back to the pot along with the tomatoes, beef broth, tomato paste, kidney beans, honey, hot sauce and seasonings. Bring everything to a boil, then reduce the heat, cover and simmer for about 30 minutes or up to an hour, stirring occasionally.
- Serve and enjoy. Ladle the chili into bowls and pile on your favorite toppings!
Other Ways to Make Turkey Chili
Want to let your slow cooker do the work or get dinner on the table faster with the Instant Pot? Here’s how to make this cozy turkey chili using either method!
Slow Cooker
- Brown the turkey first, then sauté the onion and garlic.
- Transfer everything to the slow cooker and add the remaining ingredients.
- Cook on LOW 6–8 hours or HIGH 3–4 hours.
Instant Pot
- Using Sauté mode, brown the turkey, onion and garlic.
- Add the remaining ingredients and stir well.
- Cook on High Pressure for 10 minutes, followed by a 10-minute natural release.
Favorite Chili Toppings
There are so many fun toppings you can add to this easy turkey chili recipe, I mean the possibilities are endless! Here are just a few that we love:
- Avocado
- Cotija cheese or cheddar cheese
- A dollop of sour cream or Greek yogurt
- Cilantro or parsley
- Red or green onions
- Sliced jalapeños
- Crumbled tortilla chips, Fritos or cornbread
Prepping and Storage
To Store: The best part about this turkey chili is that leftovers taste ever better the next day so this is great for meal prep! This chili will last up to 4 days stored in a sealed, airtight container in your refrigerator.
To Freeze: This chili freezes really well too! Let it cool completely and store in a freezer safe container or bag and freeze for up to 3 months. Let it thaw completely overnight in the fridge and reheat on the stove top or in your microwave.
Frequently Asked Questions
Yes! Ground chicken is an easy substitute that will keep this chili lean and high in protein. You can also use lean ground beef for a richer, more traditional chili flavor. Just be sure to drain off any excess grease before adding the remaining ingredients.
If you prefer a thicker chili, simply let it simmer uncovered a little longer so some of the liquid can cook off. You can also mash some of the beans against the side of the pot and stir them back into the chili. They’ll naturally thicken it without adding any extra ingredients.
Yes! Simple leave out the beans and add extra ground turkey or diced vegetables, such as bell peppers or zucchini, for a hearty chili. Reduce the broth slightly if you prefer a thicker consistency.
Yes, this healthy turkey chili is perfect for meal prep because the flavors get even better as it sits. Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze individual portions for up to 3 months. Reheat on the stovetop or in the microwave until warmed through, adding a splash of broth if needed.
Yes! Let the chili cool, then portion it into freezer-safe containers or bags and freeze for up to 3 months. Thaw overnight in the refrigerator, then reheat on the stovetop or in the microwave, adding a splash of both if needed.
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Hope you all enjoy the BEST Turkey Chili recipe and if you love this as much as we do, please leave me ⭐️⭐️⭐️⭐️⭐️ below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love seeing all your delicious recreations!
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Heat a tablespoon of oil in a large pot or Dutch oven over medium-high heat and cook the ground turkey, breaking it up with a wooden spoon, until browned and cooked through. Drain any excess liquid and transfer the turkey to a plate lined with a paper towel.
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Add the remaining olive oil to the same pot along with the onion, bell peppers and jalapeños. Cook for 3 to 4 minutes, until softened. Stir in the garlic and cook for another 30 seconds.
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Add the cooked turkey back to the pot along with the tomatoes, beef broth, tomato paste, kidney beans, honey, hot sauce and seasonings. Bring everything to a boil, then reduce the heat, cover and simmer for about 30 minutes or up to an hour, stirring occasionally.
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Ladle the chili into bowls and pile on your favorite toppings!
Serving: 1/8th of recipe | Calories: 315kcal | Carbohydrates: 27g | Protein: 34.9g | Fat: 10g | Saturated Fat: 2.8g | Cholesterol: 90mg | Sodium: 760mg | Fiber: 8g | Sugar: 10g
Nutrition information is automatically calculated, so should only be used as an approximation.