Healthy Turkey Chili Recipe
My favorite chili recipe updated with ground turkey! This easy, healthy Turkey Chili recipe will keep you full without weighing you down.
I’ll be honest, I had a mental block against ground turkey for a long time.
After all, it just takes one batch of lousy store-bought turkey meatballs to ruin your chances with ground turkey forever.
But after eating turkey tacos exclusively for years now, I decided I would try making chili with turkey. And I’m so glad I did! This is one of those miraculous instances where ground turkey is as good as, or even better than, ground beef.
You start by sweating out your veggies. Normally I use bell peppers in my chili, but I decided to use celery in this version.
Next, add 1/4 cup chili powder.
I know what you are thinking! Really, a quarter cup? Is this a typo? No, it’s not a typo. However, when I say chili powder, I mean the Americanized blend that has a variety of spices in it, NOT just straight ground red chilis.
I once bought “chili powder” from an international foods market, and it was just ground up chilis. AKA cayenne pepper. If that’s what you have, NO, don’t use 1/4 cup. Unless you love it. :)
Keep your toppings light for a healthy experience! This Turkey Chili is so fresh and flavorful, you won’t miss all the dairy.
Save this Healthy Turkey Chili to your “Soups and Stews” Pinterest board!
And let’s be friends on Pinterest! I’m always pinning tasty recipes!
Healthy Turkey Chili
Yield: 8 servings
Prep Time: 15 min
Cook Time: 1 hour 15 min
Total Time: 1 hour 30 min
- 2 tablespoons olive oil
- 2 onions, chopped
- 2 ribs celery, finely chopped
- 1/4 cup chili powder
- 1 tablespoon cumin
- 1/4 teaspoon cayenne pepper
- Salt and freshly ground black pepper
- 3 cloves garlic, minced
- 2 pounds ground turkey
- 2 (15.5 ounce) cans kidney beans, drained and rinsed
- 2 (14 ounce) cans diced tomatoes, undrained
- 1 (28 ounce) can tomato puree
- Shredded cheese, sour cream, and scallions for serving, optional
- Heat oil in a large stock pot or Dutch oven over medium-high heat until shimmering. Add onions, celery, chili powder, cumin, cayenne pepper, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook until vegetables have softened, 7 to 10 minutes.
- Stir in garlic until fragrant, about 30 seconds. Add turkey and cook, breaking up the clumps with a spoon, until the turkey is no longer pink, about 5 minutes.
- Stir in kidney beans, tomatoes, and tomato puree. Bring to a simmer, cover, and cook for 30 minutes.
- Remove lid and continue to simmer for 30 minutes longer. Season to taste with salt and pepper.
- Serve with preferred toppings including avocado and scallions.
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