A healthier alternative to classic beef chili, my turkey chili has all the flavor of the original with half the fat. It finishes in under an hour and makes a fantastic weeknight dinner! Recipe includes a how-to video!
A Healthy Turkey Chili Recipe
This time of year, I’m focusing on fast, from-scratch, and filling meals, preferably ones that are also cozy considering the current wind chill. While my classic chili recipe ticks all of those boxes, it’s a bit indulgent with the bacon and ground beef, and for a meal I’m eating on repeat once or twice a week I’d like something a bit lighter while still being satisfying. I transformed that recipe into this healthier (and still so flavorful!) turkey chili, and I think you’re going to love it just as much.
Why I’m making this one on repeat
- Hearty and healthy (at least, healthier) weeknight dinner option. This recipe is full of protein and fiber, which should leave you feeling full and satisfied. It’s also super cozy, perfect for these chilly winter months.
- Quick and easy with very minimal prep work. Chop an onion, a pepper, and mince a clove of garlic and you’re ready to roll. Did I mention that it’s less than an hour from start to finish (and half of that time the turkey chili is just simmering away on the stovetop, meaning you can knock out the few dishes you made and set the table while you wait).
- Packed with flavor. Thanks to key ingredients like fire roasted tomatoes, Worcestershire sauce (or coconut aminos), and my favorite chili spice blend.
- Tastes great on its own, but can be dressed up. Add your favorite toppings (suggestions below!), serve over macaroni or rice (I’ve also heard spaghetti or even cinnamon rolls are sometimes serving pairings!), or pair with a batch of cornbread.
It’s probably worth noting that I do have an existing leftover turkey chili recipe, but that recipe is specifically made for using leftover turkey, so it’s great for using after the holidays like Thanksgiving or Easter. Today’s recipe is a healthier turkey chili made with ground turkey instead of shredded turkey.
What You Need
Don’t be overwhelmed by the number of ingredients here–most are spices or canned goods that require zero prep on your end! The ingredients are also quite similar to what I use in my taco soup recipe, the main difference is the spice blend here is specifically meant for chili while the soup uses homemade taco seasoning (and more broth!).
- Ground turkey. I usually use 93% lean turkey, but really any kind will work. You could also swap the meat for ground chicken instead.
- Beans. I like using dark red kidney beans, but really you can use your preference. Light red would work as would black beans; I sometimes use a mix of red kidney beans and black beans because I always seem to have a surplus of black beans in my pantry.
- Fire roasted tomatoes. Paired with the ancho chili powder and smoked paprika, these add a smokiness similar to bacon. I LOVE using these in so many recipes, from my cajun shrimp pasta to my vegetable soup recipe. If you can’t find fire roasted, regular diced will work, but fire roasted are my preference.
- Worcestershire sauce. I often swap this out for coconut aminos. Also, when filming the video for this recipe (in the recipe card below) I FORGOT TO ADD THIS INGREDIENT COMPLETELY! Honestly, the chili was still delicious so if you don’t have worcestershire or aminos on hand I wouldn’t let it stop you from making it, but this ingredient truly does help with the flavor so try not to make my mistake!
- Spices. Including chili powder, ancho chili powder, black pepper, cumin, onion powder, smoked paprika (a key ingredient in my chicken and rice soup), and just a pinch of cayenne pepper. This combination adds SO much flavor without making the soup spicy hot. And while ancho chili powder isn’t a staple in many pantries, I recommend grabbing yourself a jar next time you find it, if you stick around here you’ll use it more often than you think (especially if you make my potato soup!)
SAM’S TIP: While there’s no bacon in this recipe, you could add it if you wanted to mimic my original chili recipe. Start by cooking 5 strips of bacon, remove once crispy, and reserve 2 tablespoons of the grease. Then add in your veggies and proceed with the recipe as normal, skipping the oil. Return the bacon to the chili just before serving (or serve it on the side as a topping), and enjoy!
This is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Turkey Chili
- Cook the veggies. Saute the diced pepper and onion in oil until softened, then add the garlic and cook it briefly. Make sure you don’t burn the garlic!
- Cook and season the turkey. Add the ground turkey and crumble it as it cooks. Once it’s mostly cooked (I like it to still be a little pink at this point, helps it absorb the seasoning), add your spices and salt and stir to combine.
- Add the tomato paste (I like to push the meat and veggies aside so the paste directly contacts the bottom of the pan–this helps with caramelization!). Cook for 30-60 seconds or until darkened in color. This is a quick, easy step that adds lots of flavor!
- Add the rest! Add the rest of your ingredients then slowly drizzle in the broth (if there’s any browning on the bottom of your pot, scrape it up as you drizzle in the broth, this helps with the flavor!!). Bring the chili to a simmer and simmer for at least 30 minutes. Don’t skip this step! Simmering is so important for developing proper flavor (and you can simmer longer than 30 minutes, too).
SAM’S TIP: For a juicier, more stew-like chili, you can increase the broth to 1 ½ cups. I like mine a little thicker, so I usually stick with just 1 cup.
Frequently Asked Questions
Ground turkey is a leaner, more heart-healthy meat than ground beef. It is lower in saturated fat and calories, making it a healthy substitute.
Comparing my two chili recipes, this recipe is omits the bacon and substitutes ground turkey for ground beef, so it’s definitely a more health-conscious option.
Yes! I love to make a big batch and freeze half for later. Just make sure to store your chili in a freezer-safe container and leave some room for it to expand as it freezes. I also like to press a piece of parchment against the surface to prevent freezer burn.
I make buttermilk cornbread or cornbread muffins (coming soon) and tear it in pieces, put it in my bowl and pour the chili overtop topped with sour cream and avocado. Yum!
More side suggestions: jalapeno cornbread, biscuits, sourdough cheddar jalapeno bread, or garlic cheese drop biscuits.
If you’re looking for another healthy dinner option try my maple glazed salmon or white chicken chili next!
Enjoy!
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Turkey Chili
Ingredients
- 2 Tablespoons avocado oil (may substitute olive, canola, or vegetable oil)
- 1 (200 g) large yellow onion diced small (about 1 ½ cups)
- 1 (155 g) red bell pepper diced small
- 1 Tablespoon minced garlic
- 1 lb (454 g) ground turkey
- 1 Tablespoon chili powder
- 1 Tablespoon ancho chili powder
- 1 ½ teaspoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon onion powder
- ½ teaspoon ground black pepper
- ⅛ teaspoon cayenne pepper
- ¾ teaspoon table salt
- 2 Tablespoons (33 g) tomato paste
- 1 Tablespoon Worcestershire sauce (may substitute coconut aminos)
- 2 – 15 oz (850 g) cans dark red kidney beans lightly rinsed and drained
- 14.5 oz (411 g) fire roasted tomatoes undrained
- 4 oz (113 g) green chilis undrained
- 1 cup (236 ml) chicken broth
- Toppings: we like sour cream avocado, corn chips
Recommended Equipment
- Dutch Oven (or a large pot)
Instructions
- Heat oil in a dutch oven or large pot over just above medium heat.2 Tablespoons avocado oil
- Add onion and pepper and cook several minutes, until softened.1 (200 g) large yellow onion, 1 (155 g) red bell pepper
- Add garlic and cook, stirring, until fragrant, about 30 seconds.1 Tablespoon minced garlic
- Add ground turkey and cook until mostly browned but some pink still remains. Add all spices (chili powder, ancho chili powder, smoked paprika, cumin, onion powder, black pepper, cayenne pepper, and salt) and stir until well distributed through the turkey/veggies.1 lb (454 g) ground turkey, 1 Tablespoon chili powder, 1 Tablespoon ancho chili powder, 1 ½ teaspoon smoked paprika, 1 teaspoon cumin, 1 teaspoon onion powder, ½ teaspoon ground black pepper, ⅛ teaspoon cayenne pepper, ¾ teaspoon table salt
- Make a small space in the bottom of your pan and add the tomato paste. Cook this, stirring occasionally, about 30-60 seconds (until caramelized and deeper in color).2 Tablespoons (33 g) tomato paste
- Add Worcestershire sauce, beans, tomatoes, and chilis.2 – 15 oz (850 g) cans dark red kidney beans, 14.5 oz (411 g) fire roasted tomatoes, 4 oz (113 g) green chilis, 1 Tablespoon Worcestershire sauce
- Slowly drizzle in chicken broth, stir well, bring to a simmer.1 cup (236 ml) chicken broth
- Allow chili to simmer for 30 minutes before serving (flavor develops as it simmers!).
- Serve warm, topped with desired toppings (don’t skip the sour cream!)Toppings: we like sour cream
Notes
Storing
Store in an airtight container in the refrigerator for up to four days. This chili may also be frozen, allow it to cool then place in an airtight container, seal tightly, and freeze for up to 2-3 months. I usually press a piece of parchment paper directly against the surface of the chili before sealing and freezing to help prevent frostbite. I will thaw overnight in the refrigerator and then reheat it on the stove top.Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Jocelyn
Can I omit the ancho chili powder and Worcestershire sauce?
Sam
You will be omitting a lot of flavor so I wouldn’t advise doing so. 🙁
Joyce Hibma
This was fantastic. Just the right amount of “kick”, but not to much. I am not a fan of kidney beans so I used Black Beans and only half the amount.
Thank you for tasty healthy option on chili!
Sam
I’m so glad you enjoyed them so much, Joyce! 🙂
Susan
This is one of the BEST recipes for chili that I’ve tested. Our family loves this and will definitely be putting it into circulation of meals through these winter months. I assume it’s the combination of spices, including the Ancho chili powder, that give this recipe its distinctive flavor. It’s a winner!
Sam
I’m so glad everyone enjoyed it so much, Susan! 🙂