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Hearty, healthy, and absolutely delicious, this Turkey chili recipe features lean ground turkey and canned beans in a rich and savory tomato based broth. Learn how to make it on the stovetop in less than an hour or in the slow cooker for an easy, hands-off weeknight dinner.
My whole family loves this hearty, protein-packed turkey chili recipe. It’s a healthier alternative to my classic beef chili recipe, but every bit as delicious, comforting, and easy to make!
Plus, you can customize this ground turkey chili a million different ways with different beans, vegetables, or seasoning blends. You can even make it in the slow cooker for a more hands-off approach to dinner!
It also makes really incredible leftovers (the kind of leftovers that actually taste better the next day) and freezes beautifully! So, if you love to meal prep, this recipe has your name written all over it.
Do you love chili just as much as I do? Be sure to try my authentic, bean and tomato free Texas chili recipe or my hearty white chicken chili filled with sweet corn and green chiles.
Table of contents
Ground Turkey Chili Ingredients
You can find the complete list of ingredients with measurements in the recipe card below.
- Ground Turkey: This recipe is delicious with either ground turkey breast (99/1) or ground turkey thigh (93/7). You can also use ground chicken.
- Seasonings: This chili gets it’s bold and delicious flavor from chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper. Sometimes I’ll add a pinch of cayenne pepper or red chili flakes for heat.
- Chicken Broth and Crushed Tomatoes: Creates the saucy base of this chili. Fresh tomatoes can also be used, but it’s more traditional to make chili with canned or stewed tomatoes for their richer flavor.
- Beans: We’re adding one can of red kidney beans and pinto beans, but you can use other varieties, such as black beans or cannellini beans. Beans add heartiness, fiber, texture, and protein.
- Sugar: You don’t have to add sugar, but a little goes a long way in helping cut through the acidity of the tomatoes and balance the rich, savory flavors of the spices.
How to Make Ground Turkey Chili
For the full printable recipe, jump to the recipe card below.
- Heat the olive oil in a large pot or Dutch oven over medium heat. Cook the onions until softened.
- Add the ground turkey to the softened onions and cook, breaking it into small crumbles, until browned.
- Stir in the garlic and cook until fragrant, then add the tomato paste, chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper.
- Mix well to combine, then cook for a minute or so to caramelize the natural flavors in the tomato paste, bringing out its sweetness and umami flavors.
- Pour in the chicken broth and crushed tomatoes, then add the drained and rinsed kidney beans and pinto beans and sugar. Mix well to combine.
- Increase the heat to high and bring to a gentle boil, then reduce to low and simmer for at least 30 minutes, or up to 2 hours. Season with additional salt and pepper, to taste.
Recipe Variations
- Slow Cooker Turkey Chili: Start by softening the onions and browning the ground turkey in a large skillet. Stir in the garlic during the last 30 seconds, then transfer the turkey mixture to your slow cooker. Add the remaining ingredients and mix well to combine, then cook on Low for 6 to 8 hours or on High for 3 to 4 hours. If you prefer a thicker chili, remove the lid during the last 30 minutes of cooking so some of the liquid can evaporate.
- Vegetarian Version: Want a meatless option? Swap the ground turkey for extra beans (like black beans, kidney beans, or pinto beans) or stir in cooked lentils for a hearty, protein-packed twist. For a dedicated vegetarian version, try my Vegetarian Butternut Squash Chili, which is loaded with beans, tender butternut squash, and cozy chili spices.
- Spicy Chipotle Turkey Chili: For a smoky, spicy upgrade, add 1 to 2 chipotle peppers in adobo (finely minced) plus 1 tablespoon of the adobo sauce to the chili along with the tomatoes and broth. If you’re sensitive to spicy foods, start with 1 pepper, then taste near the end of cooking and add more adobo sauce (or another pepper) to taste. For even more depth, stir in 1 teaspoon smoked paprika and a squeeze of lime juice right before serving.
Should You Rinse Canned Beans for Chili?
Draining and rinsing canned beans before adding them to chili has several benefits. Personally, I always rinse my beans. Consider the below reasons, and decide based on what works best for you.
- Rinsing removes excess sodium by up to 40%.
- The liquid in canned beans is thick and slightly gelatinous (from all the starch), which may alter the texture of your chili.
- Rinsing helps remove some of the indigestible gas-causing sugars.
Favorite Ways to Serve Turkey Chili
My favorite part about making any chili recipe is deciding how I want to serve it! This warm and savory turkey chili is absolutely perfect paired with warm and buttery sweet cornbread, my flaky buttermilk biscuits, or this flavorful Mexican cornbread recipe. I also love it spooned over fluffy baked sweet potatoes or air fryer French fries
Of course, a good bowl of chili isn’t complete without at least a few toppings. If you’re planning on serving this for a crowd or party, set the toppings out in separate bowls so everyone can pile on what exactly what they love. Here are some of my go-to topping ideas:
- Shredded cheese – Cheddar or Pepper Jack
- Sour cream
- Chopped green onion or chives
- Sliced avocado or guacamole
- Hot sauce (Cholula or Tabasco) or sliced jalapeños
- Crumbled tortilla chips or Fritos
What’s your favorite way to serve chili? Let me know in the comment section below!
Storage and Reheating Tips
This healthy chili recipe is one of the best recipes to meal prep. Leftovers taste great, reheat well, and freeze beautifully.
- Leftovers: Allow leftovers to cool to room temperature, then transfer to airtight containers and store in the fridge for 4-5 days.
- Freezer: You can freeze the chili for up to 3 months in freezer-safe airtight containers, plastic ziplock bags, or souper cubes.
- Reheating: Thaw frozen leftovers in the refrigerator overnight. Reheat on the stovetop or in the microwave, stirring often.
More Ground Turkey Recipes
Looking for more delicious soup and stew recipes? Try my veggie-packed ground turkey soup, hearty beef barley soup packed with big chunks of beef stew meat, or my bold and flavorful albondigas soup recipe.
If you try making this easy ground turkey chili recipe, I’d love to hear what you think! Please leave a comment and a star rating below, your feedback helps other readers discover (and enjoy) this recipe too. Thank you so much! 💛
Healthy Turkey Chili Recipe
Ingredients
- 2 tablespoon olive oil
- 1 white onion, diced
- 1 pound ground turkey
- 3 cloves garlic, minced
- 3 tablespoon tomato paste
- 1 tablespoon chili powder
- 2 teaspoon smoked paprika
- 2 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- 3 cups low-sodium chicken broth
- 1 (20-ounce) can crushed tomatoes
- 1 (15-ounce) can red kidney beans, drained and rinsed
- 1 (15-ounce) can pinto beans, drained and rinsed
- 1 tablespoon granulated sugar
Instructions
- Heat the olive oil in a large pot or Dutch oven set over medium heat. Add the onions and cook until softened about 5 minutes.
- Add the ground turkey and cook, breaking it apart into small crumbles, until browned, about 5-10 minutes. Stir in the garlic and cook for 30 seconds or until fragrant.
- Add the tomato paste, chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper. Mix well to incorporate with the beef mixture. Then add the chicken broth, crushed tomatoes, kidney beans, pinto beans, and sugar. Mix well.
- Increase the heat to high and bring to a low boil, then reduce the heat to low and simmer for 30 minutes or up to 2 hours for maximum flavor.
- Serve with all your favorite toppings like shredded cheese, sour cream, green onions, and avocado.
Notes
- Slow cooker instructions: Follow steps 1 and 2 (outlined above) on the stovetop, or use your slow cooker’s sauté function if available. After browning the turkey and onions, transfer the mixture along with the remaining ingredients to a large 7-quart slow cooker. Cook on low for 6 hours or on high for 3-4 hours.
- This recipe is delicious with ground turkey breast (99/1) or ground turkey thigh (93/7).
- Transfer leftovers to an airtight container and keep stored in the refrigerator for 4-5 days. Turkey chili may be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Perfect for a weeknight dinner. Comes together quickly and has great flavor
Thanks Morgan 🙂