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.

Turkey chili in a white bowl.

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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.

Turkey chili in a white Dutch oven.

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.

Healthy turkey chili in a white bowl.

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.
5 from 3 votes
Print Pin Rate
Course: Main Course, Soup
Cuisine: American
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 8 servings
Calories: 412kcal
Author: Meggan Hill

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 purée
  • shredded cheese, sour cream, and scallions for serving, optional

Instructions

  • 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.

Notes

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

Nutrition

Calories: 412kcal
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  1. Mark

    Hi, can this be made in the crock pot?? If so, any different instructions?

    1. meggan

      Hi Mark, sorry for the slow reply! To make the turkey chili in a crock pot, I would at the minimum brown the ground turkey first. It’s up to you if you want to soften the vegetables first and do all of that stuff with stirring in the spices, or if you just want to dump everything in a crock pot. I don’t know how much the taste would change. I’ll put it on my list to test a slow cooker version. Thanks! -Meggan

  2. Hey just a heads up, your metric measurement for chili powder is wrong!
    Lovely recipe, can’t wait to try it!5 stars

  3. Dave

    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. lol5 stars

  4. Delish! I think I’m going to make this for dinner tonight… Perfect for the rain :)5 stars

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