Healthy Turkey Chili Recipe

Overhead view of healthy turkey chili with ground turkey, black beans, kidney beans, tomatoes, and red bell pepper in a white Dutch oven.

This healthy turkey chili combines lean ground turkey, two kinds of beans, tomatoes, bell pepper, and warm spices in one hearty, satisfying meal. It’s protein-packed, full of flavor, and filling without feeling heavy.

Prep Time15

Cook Time40

Total Time55

Servings: servings

Calories: 366kcal

Author: Sandra

Ingredients

Turkey and Vegetables

1 tablespoon olive oil
1 pound 93% lean ground turkey (Note 1)
1 small yellow onion diced
1 red bell pepper diced
3 cloves garlic minced
1 tablespoon tomato paste

Seasonings

1 tablespoon chili powder (Note 2)
1 teaspoon ground cumin
1 teaspoon smoked paprika
½ teaspoon dried oregano
¼ to ½ teaspoon cayenne pepper optional (Note 3)
½ teaspoon Morton kosher salt
¼ teaspoon freshly ground black pepper

Tomatoes, Broth, and Beans

15 ounces low-sodium diced tomatoes undrained
8 ounces low-sodium tomato sauce
1 cup low-sodium chicken broth
15 ounces low-sodium black beans drained and rinsed
15 ounces low-sodium kidney beans drained and rinsed

To Finish

1 teaspoon freshly squeezed lime juice
2 tablespoons chopped fresh cilantro optional

Optional Toppings

sliced or diced avocado
plain Greek yogurt or light sour cream
chopped fresh cilantro
shredded cheddar or Monterey Jack cheese
sliced green onions
lime wedges

Instructions

Heat the 1 tablespoon olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the 1 pound 93% lean ground turkey and spread it across the bottom of the pot. Let it cook undisturbed for about 1 minute, then break it into small pieces with a wooden spoon or sturdy spatula. Cook for 5–7 minutes, stirring occasionally, until no pink remains and most of the liquid released by the turkey has evaporated.
Add 1 small diced yellow onion and 1 diced red bell pepper1 red bell pepper. Cook for 4–5 minutes, stirring occasionally, until the onion begins to look translucent and the bell pepper starts to soften.
Stir in the 3 cloves minced garlic and 1 tablespoon tomato paste. Cook for 1 minute, stirring constantly, until the garlic is fragrant and the tomato paste darkens slightly.
Add the 1 tablespoon chili powder, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, ½ teaspoon dried oregano, ¼ to ½ teaspoon cayenne pepper, ½ teaspoon Morton kosher salt, and ¼ teaspoon freshly ground black pepper. Cook for 30 seconds, stirring constantly. If the mixture begins to stick, add a small splash of the measured chicken broth.
Pour in the 15 ounces low-sodium diced tomatoes with their juices, 8 ounces low-sodium tomato sauce, and 1 cup low-sodium chicken broth. Stir well, scraping the bottom of the pot to loosen any browned bits. Gently stir in the 15 ounces low-sodium black beans and 15 ounces low-sodium kidney beans.
Increase the heat to medium-high and bring the chili to a gentle simmer. Reduce the heat to low or medium-low and partially cover the pot, leaving a small opening for steam to escape. Simmer for 20 minutes, stirring occasionally.
Remove the lid and simmer for another 5–10 minutes, stirring occasionally, until the chili reaches your preferred consistency. If it becomes too thick, stir in a small amount of chicken broth or water.
Remove the pot from the heat. Stir in the 1 teaspoon freshly squeezed lime juice2 tablespoons chopped fresh cilantro, if using. Taste and adjust the salt, black pepper, cayenne pepper, or lime juice as needed. Serve warm with your choice of toppings.

Notes

I recommend 93% lean ground turkey for the best balance of flavor and moisture. Extra-lean ground turkey will also work, but the chili may not be as flavorful.
Use an American-style chili powder blend, not pure ground chile pepper.
Use ¼ teaspoon for gentle heat or ½ teaspoon for a spicier chili. Omit it for a mild version.

Storage
Allow the chili to cool before transferring it to an airtight container.
Store it in the refrigerator for up to 4 days.
Freeze it in a freezer-safe container for up to 3 months. Leave a little room at the top of the container for expansion.
Thaw frozen chili overnight in the refrigerator.

Reheating

Reheat the chili gently on the stovetop over medium-low heat, stirring occasionally, until heated through. Add a splash of chicken broth or water if it has thickened during storage.

Individual portions can also be reheated in the microwave, stirring partway through.

Nutrition