Healthy Turkey Chili

Growing up, our local chili cook-off was one of my favorite weekends of the year. My sisters and I would make the rounds with our sample cups, furiously debating which batch would receive our precious voting tokens. I typically leaned towards a more classic recipe, one that had just enough of a bite to wake me up without lighting my lips on fire. Today’s Healthy Turkey Chili is exactly the sort I’d consider a blue ribbon award-winner.

The BEST Healthy Turkey Chili. — Only 227 calories and 24 g. protein per serving! Hearty, warm, filling with the perfect amount of spice. This simple recipe will be your new chili go-to! Recipe at | @wellplated

This chili recipe is classic in flavor, thick in texture, and ready for any and all of your favorite chili toppings. I opted to use ground turkey (my preference), but you could easily use lean ground beef and still have a healthy chili, if that’s more your style. Lots of chunky vegetables ensure this chili is still plenty wholesome.

Now, that we’ve covered the basics, I need to ask you a Very Important Question. Chili: Beans or No Beans?

The BEST Healthy Turkey Chili. Thick and rich with just the right amount of spice. Loaded with bell pepper, sweet potato, and avocado. NO BEANS. Healthy, filling, and absolutely delicious. Recipe at | @wellplated

I’m typically in camp “beans” (reference: Slow Cooker Turkey Quinoa Chili and Crockpot White Chicken Chili), but for this Healthy Turkey Chili recipe, I decided to take a walk on the no-bean chili side and omit them. I reasoned I could taste the chili at the very end of its cooking time and add them at the last minute if I felt the recipe was lacking.

Verdict: I loved the Healthy Turkey Chili without beans. It’s plenty thick, rich, and filling on its own, and I felt that the no-bean route allowed the savoryness of the meat and the depth of the spices to shine.

That said, if you are a firm believer that chili should have beans and want to toss in a can of pintos or red kidneys, your Healthy Turkey Chili will still be fabulous. I wouldn’t have turned down either bowl, even if the no-bean chili would have gotten my precious voting token.

I owe this Healthy Turkey Chili recipe to my friend Lexi. She recently released her first cookbook, Lexi’s Clean Kitchen, and it is packed with goodness! All 150 (yes, 1-5-0) recipes use whole foods and are Paleo friendly, and Lexi has included all sorts of helpful tips and options for each.

The BEST Healthy Turkey Chili recipe. Simple, easy, and filling! Recipe at | @wellplated

I love this book because it is healthy without being preachy. Whether you follow a Paleo diet or simply want recipes that are healthy but won’t leave you feeling deprived (ME!), Lexi’s book has something to offer.

In addition to a beautiful photo and personal story, each recipe includes helpful tips, such as how to prepare different elements in advance, bonus flavor twists that give you even more ways to enjoy the recipe, and easy tweaks to fit the recipe to your or your family’s specific dietary needs (nut free, egg free, etc.). You’ll find a good mix of healthy versions of everyday favorites (such as this Healthy Turkey Chili), along with more creative options (I have Grilled Peach Prosciutto Flatbread bookmarked for summer) and a tantalizing selection of desserts (Carrot Cake Bars—HAPPENING).

Award-winning Healthy Turkey Chili with Sweet Potatoes, lean turkey, and avocado. Perfectly spiced, easy, and filling! Just 227 calories per serving! Recipe at | @wellplated

Although I followed Lexi’s recipe 96% of the way, I did tweak a few of the spices to suit our preferred level of heat and shortened the cook time. Lexi’s version calls for slowly simmering the Healthy Turkey Chili on the stove for three hours, which I am sure gives it incredible depth of flavor. I hope to try it that way one snowy weekend, when I’ve adequately planned ahead.

Because I was running behind schedule the day I made this Healthy Turkey Chili (typical), I decided to see if I could speed it along by cranking up the heat from a gentle simmer to a more aggressive boil. In 45 minutes, I had a gloriously thick, aromatic pot of Healthy Turkey Chili that we devoured all week long. I can only imagine how wonderful it will be when I cook it the low, slow way that Lexi suggests.

Healthy Turkey Chili. Only 227 calories with 24 g. protein per serving! Easy and gluten free with just the right amount of spice.


Lexi is graciously offering one lucky reader a copy of her cookbook (thanks, Lexi!).

*Giveaway ended. Thank you to all who entered and congrats to the winner!*

5 / 5 (17 Reviews)
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Healthy Turkey Chili

The BEST Healthy Turkey Chili. Thick and rich with just the right amount of spice. This hearty, warming chili is easy to make and will be your new favorite!

Yield: 8 servings (16 cups of very thick chili)

Prep Time: 20 minutes

Cook Time: 3 hours (original method); 1 hour (quick method)

Total Time: 3 1/2 hours (original method); 1 1/2 hours (quick method)



  • 1 tablespoon extra-virgin olive oil
  • 3 cloves garlic, minced
  • 2 medium onions, diced
  • 2 bell peppers (any color), cored and chopped
  • 2 large carrots, peeled and diced
  • 2 stalks celery, diced
  • 1 medium sweet potato, peeled and cubed (optional—I added it!)
  • 2 pounds ground turkey (I used 93% lean)*
  • 1 1/2-2 cups water, more as needed
  • 1 (15-ounce) can tomato sauce
  • 1 (14.5-ounce) can diced tomatoes in their juices
  • 3 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 tablespoon paprika
  • 1 teaspoon cayenne pepper
  • 1 teaspoon kosher sea salt
  • 1/2 teaspoon freshly ground black pepper
  • Pinch of red pepper flakes


  • Sliced fresh avocado
  • Thinly sliced jalapeño
  • Shredded cheese
  • Plain non-fat Greek yogurt (or sour cream)
  • Freshly chopped cilantro


  1. Heat the oil in a Dutch oven or large soup pot over medium heat. Add the garlic, onions, bell peppers, carrots, celery, and sweet potato. Sauté for 5 to 7 minutes, until soft.
  2. Add the turkey and cook until browned, 5 to 7 minutes, stirring often to break up the chunks.
  3. Once the meat is browned, add 1 1/2 cups water, tomato sauce, diced tomatoes in their juices, chili powder, cumin, paprika, cayenne, salt, black pepper, and red pepper flakes. Bring to a boil, then reduce to a moderate bubble. Let cook, uncovered, until the chili thickens, about 45 minutes, stirring every so often so that the chili does not stick to the bottom. If the chili becomes too thick, add a little water to reach your desired consistency.
  4. Toward the end of the cooking time, taste and adjust the seasonings as desired. Add more cayenne pepper for an extra kick and more salt and pepper as needed. Serve hot with desired toppings.
  • Lexi’s original version of the chili calls for slowly simmering it (in lieu of my “moderate bubble”) on the stove for 3 hours, adding more water as needed. Since I started cooking the chili later in the day (ahem, I was running late), I cooked it more quickly, which you will see reflected in the recipe directions.
  • Want to add beans? Lexi suggests adding 1 (15-ounce) can black beans and/or 1 (15-ounce) can kidney beans.
  • Store leftover chili in the refrigerator for up to 1 week or freeze for 3 months.

Adapted from Lexi’s Clean Kitchen

// All images and text ©/Well Plated.

Nutrition Information

Serving Size: 1 (of 8), about 2 cups

  • Amount Per Serving:
  • Calories: 227 Calories
  • Total Fat: 10g
  • Saturated Fat: 2g
  • Cholesterol: 91mg
  • Sodium: 741mg
  • Carbohydrates: 14g
  • Fiber: 4g
  • Sugar: 4g
  • Protein: 24g

Did you try this recipe? I want to see! Follow Well Plated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!

Giveaway open to U.S. residents age 18 and older and will remain open until Tuesday, January 31st at 10 a.m. CST. One (1) winner will be chosen and will be contacted via the email address used to leave the winning comment. Winner will have 48 hours to respond, at which point a new winner will be chosen. Thanks, Lexi, for offering this copy of your book to our lucky winner!

This post contains some affiliate links, which means that I make a small commission off items you purchase at no additional cost to you.

About Erin Clarke

I’m fearlessly dedicated to making healthy food taste incredible. Wearer of plaid, travel enthusiast, and firmly convinced that sweets and veggies both deserve a place at the table. MORE ABOUT ERIN…


  1. I have her cookbook and just have to comment how easy and delicious her recipes are! I haven’t tried this one yet but have tried a handful and haven’t been disappointed.

  2. Definitely beans for us! We like the texture of this great veggie and to us, it isn’t chili without the little guys. However, I’d try this recipe because it has so many other different ingredients that I don’t typically use. I just made some chili this past week and am still using our fresh-roasted-frozen tomatoes from our garden. To be perfectly honest, I just like chili no matter what the recipe! Being in the midwest just means chili and soups in the winter – enough said, huh?

  3. This sounds sooo perfect for a chilly day in Phoenix (don’t laugh but I am “freezing” right now, bundling up under extra blankets at night, shivering in the ’60’s during the day). Anyways, yum! 
    I have bean / no bean rules: if the chili is to be poured over tortilla chips, hotdogs, or baked potatoes – no beans; if the chili is for a meal-in-a-bowl with sides or garnishes – beans. I prefer kidney or black beans in chili. Pinto beans belong in an entirely different dish called Chili Beans (my mom makes these with chorizo and enchilada gravy among other things 🤓). 

    Rating: 5
  4. I love both. But when I’m doing Whole30 (like I am right now), no beans!

  5. This sounds so good, I am definitely a bean person. in the chili I make at home I use a can of black bean with a can of light red kidney beans. but my mother in law is a no bean person, I will have to get her this recipe for her to try. Thanks for sharing and thanks to Lexi for a wonderful chili rrecipe.

  6. No beans!  Ever! And we love noodles in our chili!

  7. Considering that I don’t eat meat, I would say beans all the way!! ;-)

  8. Beans! I take advantage of any opportunity to add more plant foods to my diet!

  9. Beans definitely :) I’m very iron defficient so I’ll take extra iron as many ways as I can!

  10. I have to say I prefer my chili with beans!

  11. Beans for life! They add such a nice chewy texture :)

  12. No beans!! This looks awesome. Definitely putting it on the “must try” list. Do you ever add cocoa powder to deepen the flavor? I’m considering it here…

  13. Elizabeth Hewitt Reply

    Beans, beans, they’re good for the heart….and SO yummy in chili! I have to say I miss them when they aren’t included!

  14. We’re a with-beans family here!

  15. With beans!!

  16. Beans for sure! :)

  17. Beans!!! 

  18. Love beans in my chili!

  19. Definitely with beans!

  20. Definitively beans 😊 this looks amazing!

  21. If this was two years ago, I would have said no beans. But thankfully, my taste buds have changed and now I’m all for beans! There are a MUST in my chili’s and I’ve been trying to be better about adding them to other dishes as well. Great source of fiber, iron, and protein! Can’t wait to try this recipe!!

  22. Ha- I would say with beans since they are a good food for me to enjoy! Thanks – the chili looks great either way.

  23. Beans, as long as they are not kidney!!

  24. As someone born and raised in Texas, just to ‘NO’ to beans!

  25. Beans for sure!

  26. I need beans in my chili… extra fiber for the big win!

  27. Beans. I love meat, but prefer chilli without it!

  28. We are definitely all for the beans in our family! But looking forward to trying this one without! Yummy!

  29. All the beans!

  30. Beans! :)

  31. SOME beans. Like, 3:1 meat:beans.

  32. I make it both ways. It depends on what type of chili I’m making.

  33. Ooooh, PICK ME, PICK ME! i would love to get this cookbook. Im all about the beans in my chili. Love the texture, earthy flavor and added fiber!

  34. Definitely beans!
    I would LOVE her cookbook!

  35. I always include beans in my chili because when I think of chili, that’s a main ingredient. I love adding veggies, sweet potatoes and an IPA beer for some more flavor.

    Rating: 5
  36. ALWAYS beans in chili!! This looks amazing, and thank you for the giveaway (Lexi)! :)

  37. I love my chili with beans but if I think it’s really delicious I will eat it without beans too!

  38. Love this! We definitely include beans in our chili. Good source of protein!

  39. I have to say I’m #TeamBeans when it comes to chili. (In my house, the more aggressive argument surrounds mac or no mac.)

  40. Chilli isn’t chilli without beans. BTW , that’s my recipe minus the paprika….LOL. Fingers crossed for the book.

  41. Beans! Definitely beans.

  42. Beans for sure! Thanks for the recipe. Looks like a keeper! :)

  43. I love beans in my chili, but I keep hearing that I need to cut them out and make it low carb! But beans…definitely beans!

  44. no beans i like it with no beans

  45. Definitely with beans! I usually use black beans with pinto but I’ve been known to throw in any kind including Great Northern or white beans. To me it’s not chilly unless it has beans! :-)

  46. With beans – extra fiber and protein.  Can’t wait to try!

  47. i use beans

  48. Must have beans!

  49. My mouth says beans… but sadly, my body says “not”. :(

  50. With beans to make it go for more than one meal

  51. As you can see I used voice texting and it’s spelled chili like chilly…haha. I’m not illiterate… Really. Once I sent an email to a friend and said, ” if you’re not on Etsy” and apparently it heard ” if you’re not a Nazi”… so I’m never sure what I’m really sending unless I do a quick check. Which is what I should have done before I posted the previous

  52. Beans! But to be honest, I haven’t tried it without beans, and sweet potatoes are just as yummy to be so I am for sure going to give this recipe a try!

  53. With beans.

  54. All the beans . . . no meat

  55. Love the beans! But!!…If the chili is thick and yummy without – I’ll definitely partake.

  56. I can go either way! I’m a relatively new reader and enjoying your recipes. Thank you!

  57. Beans are yummy and healthy so why wouldn’t you use them?

  58. Definitely beans!

    And I’m always looking for new chili recipes to try out. Thanks, Erin!

  59. Beans! I’m not much of a bean fan so I like to try to add them into dishes that I won’t really taste them! ‘;)

  60. Even though my husband begs to differ, I say beans!

    Always enjoy your blog posts!

  61. Yes… beans!

  62. Yes on the beans!

  63. I like to add beans, but only a can. I prefer loading the chili up with veggies and meat instead!!

  64. beans beans beans!!!!!!!!!!!!!! It “ain’t” chili without the beans!!!!!!!!!!!!!!!!!!!! Just hold the meat and this vegetarian will definitely give this a try!

  65. In Wisconsin, definitely need beans in the Chili! This recipe looks to die for!

  66. Gotta have the beans!!

    Rating: 5
  67. When you look at what I know as the original name of the dish, “chile con carne”, I would say that chili should have beans.  I even put beans in a paleo chili recipe.  Part of why I did that was to make it a nutritionally complete one dish meal.  That said, the best way to have chili is the way you prefer it.

  68. Definitely beans.

  69. YES, definitely with beans!

  70. Extra protein, yes on the beans.

  71. Chili must have beans in my opinion!

  72. Beans! Preferably black. Thx!

  73. I love making Turkey Chili all the time and of course with beans!!

    Rating: 5
  74. Patricia Scharhag Reply

    Definitely beans here. They are a great source of protein that can stretch a meal for families on a budget. They also taste great!

  75. For us, it’s not chili without beans!

  76. Beans! Garbanzo, Navy, Black, you name it!

  77. I feel beans are a must in chili! ❤

  78. I MUST have beans in my chili. :)

  79. Beans, just not too many ;p

  80. Beans! Although this recipe does look like it could stand alone. Can’t wait to try it!

  81. Beans all the way!

  82. I was pretty sure I was team beans but now I HAVE to try this to officially decide! Since I eat veg 85% of the time, a 3-bean chili is my fave way to make a protein-full batch of leftovers for lunch all week! But will DEFINITELY be trying this soon!

  83. It doesn’t matter to me as long as the chili taste good. For beans, I do like black beans or white kidney beans. 

  84. Jessica Barrientos Reply

    Yes to beans!! I usually add a variety of beans to my chili! Yum :)

  85. Definitely bens!

  86. I’ve always love beans in my chili but am now eating Paleo, so it’s no beans! Thanks!

  87. With beans, please!

  88. To answer your question…Beans!

    Your recipe sounds delicious with all of the veggies and flavorings. Will be trying this one for sure!

  89. Beans for sure. I love beans and put them in many dishes.

  90. Kristen Van Buskirk Reply

    Beans! I prefer the added fiber!

  91. beans for sure, i’m looking forward to a pot of your chili( i’ll add beans and a Patriots win at Super bowl !! Go Pats

  92. No beans all the way!

  93. Beans for sure . . . Red Kidney and Black beans. Oh, and please don’t forget the mushrooms!

  94. I’m going with the majority here: BEANS!!

  95. I just saw this recipe, so I have not tried it yet, but I definitely plan to do so! I like beans in my chili, but I am going to try this one without. It sounds really tasty!

  96. I’m a beans in the chili girl and my husband is a no beans guy. One time my hubby thanked me for making him a special batch of no bean chili. I had no clue what he was talking about – I love him but I don’t LOOOVE him enough to make him bean free chili. Once I thought about it for a while,  I’m about 98% sure he was eating pasta sauce!! Maybe this one will help unite the two sides :) 

  97. No beans, please. Hope that doesn’t make me a bad chili eater, haha. 

  98. Definitely beans! Great meatless option.

  99. I like the idea of no beans because I am trying to cut back on carbs.  More unusual to find a beanies chili I think?

  100. I’m a classic bean kinda girl :)

  101. This chili looks AMAZING. Gotta have beans!

  102. Definitely beans in chili! This looks amazing!

  103. Beans!…Because I don’t eat meat. 😉 And I just love all beans in general!

  104. I like beans when I make chili for lunch or dinner at home but if I’m bringing chili to a pot luck I go without beans.

  105. Chili is not chili without the beans in my house!

  106. Beans all the way!

  107. Beans, please and thank you! I may have tried chili without beans once in my life when not eating at home but I can assure you, it was not a favorite. 😜  Going to try this with the beans. 

  108. Hey girl – this looks so delish! I love my chili with beans but my husband doesn’t!

  109. This recipe is so healthy, cant wait to try it. But I love beans in my chili.
    I will be using Lexi’s suggestion to add one can of kidney and one can of black beans!
    Thank you.

  110. My chili definitely includes beans!

  111. All the beans!

  112. Yes to beans! 

  113. Stephanie Engevold Reply

    Chili beans are called “chili beans” for a reason – beans for sure!!

  114. No beans, but lots of sour cream and cheese!!!

  115. I am on Team No Beans for my chili! I usually just add more veggies to it

  116. I usually include beans in my chili, because I like the variation it adds to the overall texture. But I also love the idea of using sweet potato – I’ve never tried that! This looks fantastic.

  117. During these cold WI winters I fill up the chili pot with lots of yumminess and that includes beans!

  118. Beans!!!!!

  119. This book looks bueatiful. I have been eyeing it for a while now. I always put beans in my chili. I don’t think it ever occurred to me there was another way

  120. Beans for sure!!

  121. Cannot wait to try this recipe!! Since going Paleo almost a year ago, I’ve been wanting to try a new chili recipe that is sans beans – although I do love me some habicheulas in my smoky turkey-tomatillo chili. They are the best chili beans, IMO!!! 

  122. No beans!!! Thank you for the chance to win!

  123. This is a hot button topic between my boyfriend and I… he refuses to touch chili cause he is convinced that all chili contains beans and he is ADMIT against consuming beans in any form. Personally, I luuuuurrrvvvee me some beans. Unfortunately with my ibs, the feelings are not neutral between beans and I. So boyfriend always wins come chili night… :/

    Rating: 5
  124.  You know, I never would have considered making beanless chili until I was introduced to Skyline. I was hesitant… I mean, on top of taking my beans away, I ‘have to’ eat it over spaghetti?!  It was too much to ask. But my skepticism was soon silenced by my embarrassing slurping noises  as I devoured my whole bowl in way too short an amount of time. Oh. Em. Gee. So flipping good!

     That being said, I think skyline chili is it’s own entity, and being such, it can get away with its beanless nature with no real repercussions.  Classic chili will always be beany chili in my cook book. :)

  125. Chili can come without beans?! :-) Blasphemous! Definitely, beans!

  126. Definitely beans! Is it really chili if it doesn’t have beans??????

  127. I’m a beans kinda girl!

  128. Chili is just not chili with out beans.

  129. Chili – beans 

  130. BEANS!!! I don’t think I’ve ever had chili without them…but I’m willing to try anything at least once! Saving this recipe. 

  131. Chili needs beans!

  132. I always add beans to my chili. This recipe sounds good, and I think I will try it for super bowl night.

  133. No beans. The flavor is bearable but the texture is not!

  134. Michelle O'Banion Reply

    We actually do 1/2 beans! Meeting halfway because I love them – but my husband, not so much. I cut the beans in any recipe in half, for my other half  ♡.

  135. Either way is fine with me beans or no beans…I love chili. Thanks for the giveaway.

  136. Couldn’t resist reminiscing about a childhood ditty: Beans beans, the musical fruit!
    The more you eat, the more you toot. The more you toot, the better your feel, so eat your beans at every meal! (And of course, this is SO TRUE!) Cheers!

  137. Always beans! The more the merrier at my apartment. If I can find a way to incorporate black beans or chickpeas into any recipe, I’m in. I can’t imagine my chili without it!

    Rating: 4
  138. At our house we like beans if we are just eating regular chili, but if it’s going to be used over tamales or pasta, it’s no beans at all. This chili you posted looks amazing, and much healthier than the regular boring kind I’m used to.

  139. For me it depends on the bean! I love garbanzo and black beans in chili but I’ve got a thing against kidney and other beans. I definitely think a good chili includes beans though!

  140. What is chili without beans?? We love them in our chili! Except when preggers… my work had a chili cook off when I was pregnant. I ate so much chili, I landed in the hospital the next day! I had terrible gas pain – so much that I thought I must be having a miscarriage! It was 36 hours of intense pain. Beans are no joke when you’re pregnant!! :)

  141. Definitely Beans!!
    I love this blog!!! We’ve tried so many of your recipes!!! ❤️ them!!!

  142. Beans. I always use as many kinds of beans as I have available.

  143. This chili recipe looks great and I am going to try it. I like beans in my chili.

  144. Definitely team beans!

  145. I’m usually firmly in camp “beans,” too. I prefer using the dry ones over canned, though, as long as I have time to soak them!

  146. Beans! I use three beans in my chili…black, pinto and kidney

  147. My mom’s recipe uses beans, so yes, beans.

  148. Beans, of course!  The musical fruit ~ which will diminish the more your body gets accustomed to them!

  149. I like beans buy my family says No Beans #outnumbered

  150. This looks absolutely fantastic!

  151. I have to say I typically go beans, but recently tried chili with sweet potatoes and its a really great way to eat it! So in terms of chili: beans or no beans? It’s whatever you’re feeling that day!

  152. Beans, yes please!! I tend to add 1-3 varieties when I make chili because they really beef up chili and make it extra filling. Plus, all that fiber doesn’t hurt either! Ps – This cookbook looks amazing!

    Xo Marie
    Chocolate & Wine

  153. Beans!!!

  154. I love chili with beans, black or pinto. I add beans and reduce the amount of meat.

  155. Beans for sure!!

  156. I always add beans to my chili. But for my husband, his separate chili is absolutely no beans. He’s a lucky man for my extra patience when I make many dishes! 

  157. Beans for sure.

  158. Yes on beans! I haven’t tried chile made this way, it sounds really good.

  159. I love beans in my chili! YUM :)

  160. Beans for sure! Can you call it chili with no beans?

  161. Chili with beans, please!

  162. No beans in beef chili, black beans in turkey chili (with some pumpkin or sweet potato, too!). I throw mine in the slow cooker and let it bubble all day.

  163. I love beans in my chili unless it is going on hot dogs. But in the bowl it is beans for sure. Makes the chili that much more hearty and beans add protein, love them. What is chili without bean. I can’t wait to try this recipe, I am going to make it this coming week. Thank you for sharing it.

  164. Made this for dinner tonight. Delish!

    Rating: 5
  165. Stefanie Wheeler Reply

    It has to have beans. 

  166. Caroline McCarthy Reply

    Beans, of course!!! I’m partial to beans in my chili. Making this tonight and can’t wait to try it!

  167. We just finished devouring this delicious chili!!!! My boyfriend is a super picky eater, and he went back for thirds. Thanks for the great recipe!! I added a chopped jalapeno during cooking and a squeeze of lime (and some pickled jalapeños) over my avocado slices to finish and I literally can’t wait for dinner tomorrow so we can eat leftovers :):) 

    Rating: 5
    • Hi Rachel, I’m so happy you and your boyfriend enjoyed the chili! Adding jalapeño and a squeeze of lime sounds absolutely delicious. Thanks for trying it out and letting me know!

  168. Have you ever made this in a slow cooker? Suggestions?

    • Hi Caitlin, I haven’t tried this recipe in a slow cooker. If you’d like to experiment, I’d suggest following the recipe through step 2 and then transferring over to the slow cooker and adding the remaining ingredients. Similar chili recipes cook for 3-4 hours on low and 4-6 hours on high, but since that depends on the slow cooker, you’ll want to check for doneness earlier than that. The liquid level may need to be adjusted too as it won’t evaporate as much as it would on the stove. If you do give it a try, I’d love to hear how it turns out!

  169. I’ve made a lot of different chili recipes. This was….hands down…my favorite. I used the turkey plus 1/2 lb of navy beans. It was outstanding! It definitely has a spicy kick so if you are sensitive to spice maybe only 2 tbsps of chili powder.

    • Wendy, that’s such high praise—thank you for giving the recipe a try and leaving this wonderful review! And thanks as well for sharing your tip about the chili powder—different brands definitely have different spice levels.

  170. cara mengobati kaki pecah pecah Reply

    Oh I think it is very hot. But I like it. Thanks for sharing

  171. Followed the recipe to a t and it was absolutely phenomenal. 

    Rating: 5
  172. This has become my go-to chili recipe. I’m making it for dinner tonight – probably the 5th time I’ve made it. I make it in the afternoon and let it simmer for hours. Awesome leftovers too. Thanks Erin!

    Rating: 5
  173. Wonderful! I made it. I let it cook for 2 hours because I had the time. No beans. The yam was amazing! Perfect amount of heat. It was the best turkey chili I’ve ever made.  Thank you for sharing it. 

    Rating: 5
  174. Oh I also used fire roasted chopped tomatoes instead of plain.  They added a little smokiness

    Rating: 5
  175. WOW!! Best chili I’ve ever made 

    Rating: 5
  176. Cari Fischer Beeuwkes Reply

    I’m making your chili right now. It has a lot of spice and although I love it extra spicy my two little ones won’t. Like the heat. I added a teaspoon of honey so try to kill the spice, but now I just taste a little sweet and the spice kicks in on the background. Any suggestions how I can tone down the spice?

  177. This will be my 10th time making this chili for my family. I follow it exactly and it is absolutely phenomenal. I have made it for guests and every one of them have asked for the recipe. We love the addition of the jalapeños, avocado and cilantro to top it off. My husband and I eat clean and this dish is awesome leftover for the perfect lunch too. 

    Rating: 5
  178. Made this last night and it is SO great! My husband was like carrots and celery in chili? But it was AMAZING and anytime I can get extra veggies, I’m all about it. I did end up adding beans, because I only had 1 lb of ground turkey, and omitted the sweet potato. Highly recommend, so glad I found this recipe! 

    Rating: 5
    • Abbey, I’m so glad to hear this was a hit! Thanks so much for sharing your tweaks and for leaving this awesome review!

  179. Wow!!! I didn’t include sweet potato as I am carb cycling and was on a low carb day when I made this. So delish. Put a little bit of plain greek yogurt, cilantro and avacado on top. I will definitely be making this over and over.

    Rating: 4.5
  180. My husband & I made it this weekend (including the sweet potato but no beans) and it was seriously the best chili we have ever made. All of the flavors and ingredients blend so well together! We actually did 1/2 turkey 1/2 bison meat just to try something different and that was yummy also. Topping it with plain greek yogurt makes it so yummy also!
    I kind of liked having it on the stove vs the slow cooker and was pleasantly surprised how everything cooked together so quickly. We will be making this again! It would definitely win a chili contest!

  181. Is it possible to make this in a slow cooker? If so, how would that be done? Ha! I love just adding everything in and walking away.

    • Hi Lisa, I haven’t tried this recipe in a slow cooker. If you’d like to experiment, I’d suggest following the recipe through step 2 and then transferring over to the slow cooker and adding the remaining ingredients. Similar chili recipes cook for 3–4 hours on low and 4–6 hours on high, but since that depends on the slow cooker, you’ll want to check for doneness earlier than that. The liquid level may need to be adjusted too as it won’t evaporate as much as it would on the stove. If you do give it a try, I’d love to hear how it turns out!

  182. Phenomenal recipe. Generally I take beans in my chili, but I’m sold on the traditional ‘no beans’ version now! The only thing I did differently is I left out the celery. I will definitely be making this again. Thanks for sharing your recipe!

    Rating: 5

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