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!
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Healthy Turkey Chili
- 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, about 5 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 and cook uncovered for 30 minutes.
- Season to taste with salt and pepper. Serve with preferred toppings including avocado and scallions.
Adapted from the America's Test Kitchen Family Cookbook All-American Beef Chili.
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