Healthy Turkey Chili
This hearty Turkey Chili combines lean ground turkey, two types of beans, and a perfectly balanced smoky spice blend for a nutritious comfort food that's lighter than traditional beef chili but just as satisfying. Packed with vegetables like bell pepper, carrot, and corn, it comes together in one pot in about an hour and tastes even better the next day—making it ideal for weeknight dinners and meal prep alike.
Equipment
- Large pot or Dutch oven A 5–6 quart capacity is ideal
- Wooden spoon For breaking up the turkey and stirring
- Cutting board
- Chef's knife
- Measuring spoons
- Can opener
Ingredients
Main Ingredients
- 1 lb lean ground turkey about 450g
- 15 oz canned black beans 1 can (425g), drained and rinsed
- 15 oz canned kidney beans 1 can (425g), drained and rinsed
- 28 oz canned diced tomatoes 1 can (794g), with juices
- 1 small onion chopped
- 2 garlic cloves minced
- 1 cup low-sodium chicken broth 240ml
- 1 tbsp olive oil 15ml
- 1 bell pepper diced; any color works
- 1 carrot finely chopped
- 0.5 cup corn kernels 120ml; fresh or frozen
Spices
- 1 tbsp chili powder
- 1 tsp cumin
- 0.5 tsp smoked paprika
- 0.5 tsp salt
- 0.5 tsp black pepper
- 0.25 tsp cayenne pepper optional; adjust to taste
Toppings (Optional)
- avocado diced, for serving
- Greek yogurt or sour cream for serving
- shredded cheddar cheese for serving
- fresh cilantro for serving
- lime juice a squeeze, for serving
Instructions
- Heat olive oil in a large pot over medium heat, then add the onion, garlic, bell pepper, and carrot. Cook for 4–5 minutes, stirring frequently, until the onion is translucent and vegetables are softened.
- Add the ground turkey to the pot and break it into small crumbles with a wooden spoon. Cook for 5–7 minutes, stirring occasionally, until no pink remains.
- Stir in the black beans, kidney beans, diced tomatoes with their juices, corn kernels, and chicken broth until everything is evenly combined.
- Sprinkle in the chili powder, cumin, smoked paprika, salt, black pepper, and cayenne (if using), then stir well and scrape up any browned bits from the bottom of the pot.
- Bring to a boil over medium-high heat, then reduce to low, partially cover, and simmer for 40–45 minutes—stirring every 10 minutes—until the chili thickens and the flavors meld.
- Taste and adjust salt, pepper, or cayenne as needed, then ladle into bowls and top with your choice of avocado, Greek yogurt, shredded cheese, cilantro, and a squeeze of lime.
Notes
- Don't rush the simmer—40–45 minutes of low, slow cooking is what develops the chili's deep, complex flavors.
- Always drain and rinse canned beans before adding them to reduce sodium and remove the starchy canning liquid.
- For a spicier chili, add cayenne in 1/4 tsp increments and taste as you go, or stir in diced jalapeños during the sautéing step.
- Swap ground turkey for 90% lean ground beef or ground chicken if preferred—the recipe works equally well with either.
- For a vegetarian version, replace the turkey with an extra can of beans or a plant-based ground meat substitute and use vegetable broth.
- This chili tastes even better the next day as the flavors continue to develop—make a double batch and refrigerate leftovers for up to 5 days.
- Freeze in portion-sized airtight containers for up to 3 months; thaw overnight in the refrigerator before reheating.
- When reheating, add a splash of broth if the chili has thickened too much in storage.
- Serve over brown rice, quinoa, or baked potatoes, or use as a topping for nachos or chili dogs for a fun variation.
- Let the chili rest for 10 minutes off the heat before serving for a better, thicker consistency.
Nutrition
Serving: 1BowlCalories: 285kcalCarbohydrates: 32gProtein: 24gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 45mgSodium: 520mgPotassium: 785mgFiber: 9gSugar: 6gVitamin A: 65IUVitamin C: 45mgCalcium: 8mgIron: 25mg
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