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.

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.

My favorite chili recipe updated with ground turkey! This easy, healthy Turkey Chili recipe will keep you full without weighing you down.

How to Make Turkey Chili

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 spices (including 1/4 cup chili powder). 1/4 cup, yes. 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.

My favorite chili recipe updated with ground turkey! This easy, healthy Turkey Chili recipe will keep you full without weighing you down.

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. :)

Stir in the ground turkey and cook mostly through. Finally stir in beans, diced tomatoes, and tomato puree. Simmer 30 minutes! Done.

 

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My favorite chili recipe updated with ground turkey! This easy, healthy Turkey Chili recipe will keep you full without weighing you down.
5 from 2 votes
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Healthy Turkey Chili

My favorite chili recipe updated with ground turkey! This easy, healthy Turkey Chili recipe will keep you full without weighing you down.
Course Main Course, Soup
Cuisine American
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 8 servings
Calories 373 kcal

Ingredients

  • 2 tablespoons olive oil
  • 2 onions chopped
  • 2 ribs celery finely chopped
  • 1/4 cup chili powder
  • 1 tablespoon cumin
  • 1 teaspoon chipotle chili powder or 1/4 teaspoon of cayenne
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1/2 teaspoon ground coriander
  • 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

Instructions

  1. 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, about 5 minutes.
  2. 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.
  3. Stir in kidney beans, tomatoes, and tomato puree. Bring to a simmer and cook uncovered for 30 minutes.
  4. Season to taste with salt and pepper. Serve with preferred toppings including avocado and scallions.

Recipe Notes

Adapted from the America's Test Kitchen Family Cookbook All-American Beef Chili.

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3 comments


  1. Delish! I think I’m going to make this for dinner tonight… Perfect for the rain :)

  2. Oooo K! Since you’ve never posted a bad recipe, I’ll have to try this. I’m a beef eater but if you say this is great – then I’m in. I’ll even give it a go in your Cincinnati Chili. lol


  3. Hey just a heads up, your metric measurement for chili powder is wrong!
    Lovely recipe, can’t wait to try it!

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