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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.

Healthy turkey chili served in a bowl with tortilla chips, avocado, and jalapenos

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.)
Easy turkey chili served in a white bowl

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.

Substitution Tip

If you prefer a beef chili, you can swap the turkey for lean ground beef.

  • 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

  1. Sauté the Vegetables. Cook until soft.
  2. Brown the Turkey. Stir frequently to break up any big chunks.
  3. Cook the Chili. Add the remaining ingredients, bring the mixture to a boil, then allow it to simmer for 45 minutes.
  4. Serve. Adjust seasonings as desired and ENJOY!
The best turkey chili recipe served in a white bowl

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

A bowl of healthy turkey chili with sweet potatoes
  • 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

4.93 From 180 reviews . Help us out! Review HERE.Help out & review HERE

Prep: 20 minutes
Cook: 55 minutes
Total: 1 hour 15 minutes

Servings: 8 servings (16 cups of very thick chili)
The BEST turkey chili! A thick, rich healthy turkey chili with just the right amount of spice. Award winning recipe that will be your new favorite!

Ingredients
  

For the Healthy Turkey Chili:

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

Serving: 1(of 8), about 2 cupsCalories: 227kcalCarbohydrates: 14gProtein: 24gFat: 10gSaturated Fat: 2gCholesterol: 91mgFiber: 4gSugar: 4g

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Frequently Asked Questions

Why Are There No Beans in This Turkey Chili?

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.

Can I Make This Recipe Vegetarian?

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.

Is Ground Turkey a Good Substitute for Ground Beef in 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.

Can I Make Turkey Chili in the Crock Pot?

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.

More Hearty Chili Recipes

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. 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.5 stars

  2. 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.5 stars

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  3. 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!5 stars

  4. 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!!!5 stars

    1
  5. 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.5 stars

  6. 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.5 stars

  7. 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.5 stars

    1
  8. 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!5 stars

  9. 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!5 stars

  10. 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!5 stars

  11. Yum! This is so delicious and such an easy recipe! I love having leftovers in the freezer! Thank you for the recipe!5 stars

  12. 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.4 stars

  13. 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!5 stars

    A ceramic bowl brims with turkey chili, topped with shredded cheese and corn chips, all placed on a rustic wooden table. Tender pieces of meat and vibrant vegetables peek through for a hearty delight.

  14. 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!5 stars

    A bowl of hearty chili topped with shredded cheese sits on a countertop. The chili is thick with a tomato-based sauce, beans, and ground meat mixed in. A spoon rests in the bowl. The bowl is placed on a paper towel.

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  1. 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.5 stars

    1
  2. 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!!!5 stars

    1
  3. 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.5 stars

    1
  4. 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…

    1