This post may contain affiliate links. Please read our disclosure policy.
This award winning Turkey Chili is thick and hearty and bursting with flavor. This healthier chili recipe is loaded with tender beans, lean ground turkey, and the perfect blend of spice.
All about this healthy Turkey Chili
This is my all time favorite recipe when it comes to chili. I love the ease of my Ground Beef Chili with no beans, but I think I love the combination of flavors and textures in this chili even more.
This is the same base that I use in my Easy Chili Recipe, except in here we’re using some lean ground turkey.
Ingredients Needed
Let’s Make Turkey Chili
- Add the lean ground turkey, and onion to a medium size skillet. Cook over medium heat until the onion is soft and the turkey is completely cooked. Add the garlic and cook an additional 30 seconds. Remove this from the heat and add the cooked turkey to the crockpot.
- Add in all the other ingredients including the tomatoes, beans, green chiles, and spices. Stir to combine. Cook over low heat for 4-6 hours.
The recipe card below also includes stovetop instructions!
Recipe Tips
- Cut the sugar: You can leave out the brown sugar if desired, to cut out sugars of course. I do like adding the sugar because it helps cut the acidity of the tomatoes. Another option would be to use honey instead, or substitute with a coconut sugar.
- Sneak in some Vegetables: add in some additional veggies if you want! Some great options are corn, peppers, diced zucchini, diced sweet potato, or butternut squash. If adding in fresh veggies, add them in the last 30 minutes of cooking in the slow cooker, that way they don’t get too mushy.
Favorite topping ideas
One of the best parts about any chili recipe is being able to customize with your favorite toppings! When serving a large pot of chili for dinner for the family, or if you’re expecting company, creating a topping bar is a great idea. This way everyone can top their bowl with what they enjoy. Some ideas are:
- Cheese: of course, shredded cheese is a must when having chili! Some mild cheddar, sharp cheddar, pepperjack, or Monterey Jack are all great options.
- Sour Cream/Greek Yogurt: the cold creamy tang of either of these options contrasts with the warm heat of the chili and is typically welcomed!
- Onions: chop up some white onion or slice some green onion to go on top for a fresh flavor.
- Cilantro: always a win with Tex Mex lovers.
- Chips: some fresh homemade tortilla chips, or Fritos pair perfectly with this thick chili.
- Tortillas: I personally love having a fresh stack of flour tortillas with my chili.
- Avocado: another creamy option that helps take off some of the heat of the chili
- Hot sauce: for those that need even more heat!
If you make and love our recipes, it would help us if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and YouTube.
Award Winning Turkey Chili
Ingredients
- 1 pound lean ground turkey
- 2 cloves garlic minced
- 1/2 cup yellow onion diced
- 1 (15 ounce can) tomato sauce
- 1 (14.5 ounce can) diced tomato
- 1 (7 ounce can) diced green chiles
- 1 (15 ounce can) kidney beans drained, rinsed
- 1 (15 ounce can) black beans drained, rinsed
- 1-2 tbsp chili powder
- 2 tsp cumin
- 1/2 tsp black pepper
- 1/2 tsp salt
- 2 tsp garlic powder
- 1 tsp brown sugar
Toppings
- sour cream
- cheese shredded
- green onion sliced
Instructions
Slow Cooker
- Add the lean ground turkey, and onion to a medium size skillet. Cook over medium heat until the onion is soft and the turkey is completely cooked. Add the garlic and cook an additional 30 seconds.
- Remove from heat and add to the crockpot.
- Add in all the other ingredients, stir to combine. Cook over low heat for 4-6 hours.
Stovetop
- Add the meat to a large pot or dutch oven. As the turkey is cooking, add the chopped onion to cook and soften.
- Once the meat is cooked and the onion is softened, drain any excess moisture. Add the garlic and allow it to cook for an additional 30 seconds.
- Add all the other ingredients. Bring the chili to a simmer and allow to cook for about 10-15 minutes. Serve and top with all your favorite toppings!
Video
Equipment
Notes
- Chili Powder: Start with 1 tbsp and add more to taste.
- Ground Turkey: this can be substituted for ground chicken or beef if needed.
- Green chiles: these add a very mild flavor. If you would prefer more heat in your chili you can use a jalapeno instead.
- Black beans & kidney beans: canned beans work great in this recipe. You can always swap out the beans for another kind if you would prefer.
- How to Freeze this turkey chili: let the chili cool to room temperature. Add to a freezer safe container. Store in the freezer for 3-4 months. To reheat, thaw the chili in the refrigerator overnight, pour into a large pot and heat over medium heat for 20 minutes, until warmed through.
- Store leftovers in a sealed container in the refrigerator for 4-5 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Serve this chili with:
- Tortillas: I personally love having a fresh stack of flour tortillas with my chili.
- Cornbread
- Jalapeno Cheddar Cornbread Muffins
FAQ’s
Yes, absolutely. You can substitute the turkey for a ground beef, pork, or chicken.
Yes! In this case the meat would already be cooked, so you would just need to sauté the onion and start from there. Add the shredded or cubed meat in with all the other remaining ingredients and cook until heated through.
More Chili and Soup Recipes
Recipe first posted November 21, 2014. Updated on February 27 with new photos and video. Recipe is unchanged, but instructions for stovetop were added.
I would like to try making this chili on the stovetop. Was reading your instructions, is the cooking time correct, 10-15 minutes? My regular chili recipe cooks for an hour after browning the meat & adding other ingredients. Thank you, am looking forward to trying this!
Hi Janet! For this particular recipe, yes I bring it to a simmer and let it simmer for 10-15 minutes. It doesn’t need long. You could let it simmer a bit longer if you have time for further flavor development, but I would recommend doing so with the lid on.
I love this chili and have made it for years, but recently plugged it into myfitnesspal and even with onion and sugar omitted, and taking the serving sizes down to sixths, it is almost 500 calories for 1/6 portion. I also used the lowest sugar and sodium sauces i could find. Wondering how a bigger serving with extra ingredients is advertised at over 100 calories less? Maybe update the nutrition info you display ?
Hi Alexa, even in myfitnesspal, since that’s what I use, if you pick one type of kidney bean over another it can be a difference of up to 500 calories. The nutrition facts on my site are just general guidelines. If you want an exact amount you would need to calculate exactly what you are using when you cook, which it sounds like you did 🙂
Has anyone ever made this in an Instant Pot rather than a slow cooker? Curious about settings/timing if so
Can leftovers be frozen?
Yes they can! Store in the freezer for 4-5 months.
This was amazing!!! I brought it to work and my coworkers loved it. I added a can of chickpeas because I had them on hand and I love them. This has now my go to recipe for chili. I served it over rice with cheddar cheese, green onions, sourcream and cornbread on the side. Thank you for such a delicious and easy recipe.
This is so delicious!
This is my go to chili recipe! We are trying it this time with pumpkin- tis the season of all things fall!
Yes!!! I haven’t tried it with pumpkin, but I have added diced butternut squash to it before and it’s so good!
I discovered this recipe a couple of years ago and it has been my go to ever since. It’s my absolute fave! Today, however, I didn’t get it into my crockpot in time and it’s a rainy cooler day. If I wanted to make it on the stove top what would you recommend?
I made this today. So good. I was worried it would be hot but it wasn’t. It is a really good chili recipe. I will enjoy eating this the rest of the week and will definitely make it again. Thank you for such a great recipe.
So glad you enjoyed!
Could I add chicken stock? If so, what amount would you recommend?
If you want to make the chili more of a soup, you can add chicken stock. I suppose just start with a small amount and go from there until it’s a consistency you like.