With protein-rich turkey, sweet potatoes, peppers, and just the right amount of spice, this is hands-down the BEST Turkey Chili! It develops incredible flavor as it simmers on the stovetop and tastes even better leftover.

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Why You’ll Love This Easy Turkey Chili Recipe
- Seriously, the Best Turkey Chili Ever. Rich and meaty, thick in texture, and deeply flavored with a mix of smoky and sweet elements makes this chili award-worthy. It will be your go-to chili!
- Perfect for a Crowd. This big batch chili is ready for crowd (same with my Slow Cooker Turkey Chili with Sweet Potatoes). Set out an array of chili toppings, pile bowls high, and watch as your guests happily fill their spoons with this hearty chili.
- Leftovers are the Bestovers. Chili is one of those magic recipes that tastes even better the next day. Save this scrumptious chili for yourself and enjoy a week’s worth (or longer if frozen) of nutritious meals.
- It’s Good For You. Not only is it delicious, but this turkey chili is healthy too (as is my Instant Pot Chili). The turkey adds filling protein, and the vegetables contribute fiber, vitamins, and more.
- It’s Relatively Quick and Easy. I owe this healthy turkey chili recipe to my friend Lexi, but I made some tweaks to shorten the cooking time and make it more accessible for busy weeknights. In a total time of just over an hour, you can make a gloriously thick, aromatic pot of turkey chili. (This White Chicken Chili is ready in 40 minutes if you need something faster! It could even be made into a white turkey chili.)

5 Star Review
“Prepare to be blown away by this turkey chili – it is the best I have ever tasted.”
— Anne Marie —
How to Make the Best Turkey Chili Recipe
The Ingredients
- Ground Turkey. Lean ground turkey is excellent for chili. It adds wonderful flavor to the chili and helps make it more satisfying. Turkey is low in calories and rich in protein, vitamins, and minerals.
- Garlic + Onion. Building blocks for a deeply flavorful chili.
- Vegetables. Bell peppers, sweet potatoes, carrots, and celery help make this chili incredibly nutritious and flavorful. The varying textures of these veggies also create a wonderful chili consistency.
- Tomato Sauce + Diced Tomatoes. The tomato sauce adds liquid, and both provide rich tomato flavor.
- Spices. We’re using chili powder, cumin, paprika, cayenne, salt, and pepper. This mix of spices is what gives chili its distinct flavor. They add warmth, earthiness, a touch of sweetness, and spice.
- Red Pepper Flakes. Just a pinch adds the right amount of heat.
The Directions
- Sauté the Vegetables. Cook until soft.
- Brown the Turkey. Stir frequently to break up any big chunks.
- Cook the Chili. Add the remaining ingredients, bring the mixture to a boil, then allow it to simmer for 45 minutes.
- Serve. Adjust seasonings as desired and ENJOY!

Turkey Chili Toppings
- Avocado. One of our favorite chili toppings! Creamy avocado slices pair incredibly well with the chili. Homemade Guacamole is delish too.
- Jalapeño. For those who enjoy their chili with a kick. For heat with less spice, use Pickled Jalapeños.
- Shredded Cheese. This one is a crowd-pleaser! Monterey Jack, pepper Jack, or cheddar cheese would be tasty.
- Greek Yogurt or Sour Cream. Add a dollop of Greek yogurt or sour cream for something cool and creamy.
- Cilantro. Looks beautiful on top and adds freshness.
- Tortilla Chips or Strips. Having something crunchy on top is delicious! (I especially love this topping for my Green Chili Recipe.)
- Green Onion. For freshness and crunch.
Storage Tips
- To Store. Turkey chili will keep in the refrigerator for about 4 days.
- To Reheat. Rewarm leftovers in a pot on the stovetop over medium-low heat or in the microwave. Add a splash of water or chicken broth to help loosen it if needed.
- To Freeze. Turkey chili can be frozen for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Meal Prep Tip
Chop all the vegetables up to 1 day in advance, storing them in separate airtight storage containers in the refrigerator.
Leftover Ideas
Take inspiration from my Chili Mac and Cheese, and stir leftover chili into a bowl of Instant Pot Mac and Cheese for a hearty, cozy meal.
Ways to Serve Turkey Chili
- With Bread for Dunking. We love Jalapeno Cornbread or Cornbread Muffins.
- Over a Baked Potato. See my perfect Baked Potato or Air Fryer Baked Potato for a recipe. An Air Fryer Sweet Potato would be tasty too!
- Fries. Chili fries are delish for a reason! Use my Homemade Fries, Air Fryer French Fries, or Sweet Potato Fries.
- Rice or Noodles. For those who enjoy their chili over a bed of rice or noodles, try whole wheat spaghetti noodles, brown rice, white rice, or even quinoa.

Recommended Tools to Make This Turkey Chili
- Dutch Oven. The perfect large pot for making chili on the stove top.
- Measuring Spoons. I love how easy it is to store these.
- Ladle. My preferred tool for serving chili.
Recipe Tips and Tricks
- Bring on the Beans. If you can’t imagine a bowl of chili without beans, have no fear! You can easily incorporate beans into this recipe. Black beans, pinto beans, or kidney beans would be great.
- Make it Thick. For those who like a thicker chili (me!), don’t add any water in Step 2. You can even simmer your chili a little bit longer if needed.
- Build Big Flavor. Each step of making this chili is vitally important to creating exceptional flavor. Browning some of the ingredients first (vegetables and turkey) is the secret to amazing chili. Don’t be tempted to take shortcuts!
Healthy Turkey Chili
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Ingredients
For the Healthy Turkey Chili:
- 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 salt
- 1/2 teaspoon ground black pepper
- Pinch red pepper flakes
Optional Turkey Chili Toppings:
- Sliced fresh avocado
- Thinly sliced jalapeño
- Shredded cheese
- Plain non-fat Greek yogurt or sour cream
- Freshly chopped cilantro
Instructions
- 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.
- Add the turkey and cook until browned, 5 to 7 minutes, stirring often to break up the chunks.
- 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.
- 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.
Video
Notes
- 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.
- TO ADD BEANS: Add 1 (15-ounce) can black beans and/or 1 (15-ounce) can kidney beans.
- TO STORE: Refrigerate chili in an airtight storage container for up to 4 days.
- TO REHEAT: Rewarm leftovers in a pot on the stovetop over medium-low heat or in the microwave.
- TO FREEZE: Freeze chili in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Nutrition
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Sign Me UpFrequently Asked Questions
I’m typically in camp “beans” (reference: Instant Pot Vegetarian Chili, and Crockpot White Chicken Chili), but for this particular turkey chili recipe, I decided to take a walk on the no-bean chili side and omit them. It’s plenty thick, rich, and filling on its own, and I felt that the no-bean route allowed the savoriness 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 haven’t tested the recipe without meat, and I’m afraid it wouldn’t be as flavorful without it. However, my Vegetarian Chili and Instant Pot Vegetarian Chili are great options for those who want meat-free chili.
Yes! We love using ground turkey in our chili recipes, as it’s a great source of lean protein and still adds hearty flavor. If you prefer using ground beef in your chili, you can certainly swap it.
While I haven’t tried it myself, other readers have reported success with it. 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.
Delicious! I added green chilies. Will definitely make again.
Yay! Thank you Kim!
YUM. I used leftover turkey, finely chopped. I simmered the chili on very low heat for a couple of hours. I added two cans of kidney beans. Otherwise, I followed the recipe exactly. I was a little bit nervous about the chopped turkey and sweet potato parts, but the chili was beautifully seasoned and delicious. It exceeded my expectations and will be my go-to recipe next time I have leftover turkey.
Glad to hear you enjoyed it, Jeanette!
This is my favourite chili recipe! I’ve made it many times now – following the recipe exactly. It’s the perfect meal for a chilly winter night.
Great to hear, thank you Susan!
Great recipe! I added the suggested sweet potatoes (Okinawan), and a can each, drained, of both the black beans and the kidney beans. I also upped the seasoning about 25% for the additional agreements. I forgot to buy the red peppers so I added a large jar, chopped, of bottled roasted red peppers, drained, so that worked.
Came out very delicious! Thanks so much for sharing this recipe!
Great to hear, thank you Devin!
Perfect spice amounts! I did 1.5 lbs turkey, 1 can of kidney beans, and butternut squash instead of sweet potato and it is delicious!!!
So great to hear, thank you Megan!
Delicious! Added it to my recipe book. I used beef instead of turkey, and added an extra sweet potato. perfect!
Great to hear, thank you Ariel!
Great chili with a twist from the traditional beef chili. Everyone loved it. I will definitely make this recipe again.
So glad to hear! Thank you KDL!
This is my go-to chili recipe… sometimes with beans, sometimes no beans. I’ve shared with friends and family who loved it as well. The sweet potato adds a great texture and cools some heat.
So glad to hear! Thank you Meghan!
I love spicy food, but I found this recipe to be way too hot. If I make it again, I will definitely leave out a lot of the heat.
You can definitely adjust as needed! Thanks Dottie!
This chili recipe is SO flavorful and FILLING! I used 1.5 lbs of ground turkey and added a can of black beans.
Next time I make it, I will use less of a heavy hand when adding spice, and will use more sweet potatoes – love this addition into chili.
We absolutely loved it!
Thank you Nicole!
This healthy turkey chili looks like the perfect cozy, flavorful dish! I love that it’s packed with lean protein and veggies, making it a nutritious and hearty meal. The blend of spices must bring a wonderful depth of flavor without being too heavy. It’s a great option for meal prep, too! Thanks for sharing such a delicious, healthier take on chili—can’t wait to try it out!
So glad to hear, thank you Madalaine!
Ok, totally adding this to my meal rotation! It was so simple to make, not to mention incredibly nutritious. I loved that protein content for the calories! The flavor was also so so satisfying. Thanks for another great recipe!
Great to hear, thank you Adeliaide!
So delicious, packed with veggies and spicy enough to be exciting but not overwhelming. A lot of chopping up front, but was easy once it got going. Five stars!
Looks fabulous, Hilary! Thanks for sharing!
Yum! This is so delicious and such an easy recipe! I love having leftovers in the freezer! Thank you for the recipe!
Thank you Erin!
I added a can of kidney beans and used chicken broth instead of water. Next time I’ll add more diced tomatoes in place of the broth since I like it really tomatoey! I only used 1/2 of the cayenne pepper and I think it’s pretty spicy! Definitely yummy and I will make it again.
Thank you Kathy!
Wowzers! My husband has not eaten anything with beans in nearly 10 years so finding this recipe to give a go for Super Bowl Sunday was a no brainer for me. Planned on a huge batch to eat, use in chili cheese dip, and then on loaded baked potatoes (because my kids are still in their amazing stage of everything being yuck a pot of soup goes a long way or so I thought) I saved a bit before heading out the door and low and behold everyone ate it. My husband who does not generally like soups or stews had 2 servings and said I could add it to the rotation. This is a huge deal at our house! My father-in-law scraped the pan out. So glad we gave it a try!
Makes me so happy to hear, Heather! Looks great!
So yummy!!! We savored every bite! Thanks for sharing your talent!
Thank you Kelly!
I made this recipe and it’s delicious! I have a thing about ground turkey, so used ground chicken instead. Also, I have a picky eater, so put my veggies in the food processor to make them smaller. Such a good flavor! I do think I’ll add beans to my recipe next time, but my sister will be thrilled to have a chili recipe with vegetables and no beans!
Looks fantastic Martha Anne! Thanks for sharing!