Award Winning Turkey Chili! This Turkey Chili is so 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.

Bowl filled with turkey chili, topped with sour cream, onion and cheese.

Healthy Turkey Chili

There is nothing better than sitting down to a big bowl of chili!! Especially when it’s as perfectly tasty as this Turkey Chili is! This is my all time favorite recipe when it comes to chili. I love the ease of my 20 minute Texas Chili, but I think I love the combination of flavors and textures in this chili even more.

It’s the same recipe that I use in my Easy Chili Recipe, except in that version I use ground beef. It’s the same recipe, except here, we’re using ground Turkey to make it lighter!

How to make Turkey Chili

Crockpot Turkey Chili:

  1. Cook the meat: even though this is a slow cooker recipe we want to cook the meat first in a skillet. Along with the onions to soften them. Then we can add that to the slow cooker.
  2. Add all other ingredients to the slow cooker. Then we can let this cook together for the rest of the day.

Turkey Chili on the Stovetop:

The great thing about this recipe is that it can also be made in a large pot on the stovetop. As a 30 minute, one pot meal. Meaning it’s quick, easy and less dishes.

  1. Add the meat to a large pot or dutch oven. As the turkey is cooking, add the chopped onion to cook also.
  2. 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.
  3. 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!
Ground turkey and onion cooking in a skillet.
Ingredients for chili inside a crockpot.

Can I substitute ground beef or another meat for the turkey? Or can I use leftover turkey meat? 

Yes aboslutely. You can substitute the turkey for a ground beef, pork, or chicken.  You could also chop up meat, if you have some leftover turkey from a holiday meal and are looking to use it in this chili recipe you absolutely can. The meat would already be cooked, so you would just need to saute the onion, and start from there. Add the shredded or cubed turkey in with all the other remaining ingredients and cook until heated through. 

Favorite chili 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! 
Crockpot filled with cooked chili.

Some Ideas to Personalize this chili for you and your family:

  • 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. 
  • Beans: Change up the beans being used. I love the combination of black beans with kidney beans. Other options would be to use pinto beans, or if you have another favorite you can use that. 
  • 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. 
Up close look at turkey chili, showing chunks of ground turkey and beans

Serve this chili with:

More Chili and Soup Recipes:

Serving of turkey chili in a white bowl.

Award Winning Turkey Chili

Turkey Chili this healthy chili recipe is so thick and hearty and bursting with flavor. Loaded with lean ground turkey, tender beans and the perfect spice blend.
4.91 from 11 votes

Ingredients

  • 1 pound turkey, ground
  • 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
  • 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

  • Add the 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.

Video

Notes

1. Stovetop Turkey Chili:
  • 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!
2. Storage:
  • 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

Serving: 1g, Calories: 119kcal, Carbohydrates: 6g, Protein: 15g, Fat: 4g, Saturated Fat: 1g, Cholesterol: 46mg, Sodium: 364mg, Potassium: 259mg, Fiber: 2g, Sugar: 2g, Vitamin A: 995IU, Vitamin C: 2mg, Calcium: 31mg, Iron: 2mg
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Recipe first posted November 21, 2014. Updated on February 27 with new photos and video. Recipe is unchanged, but instructions for stovetop were added.