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4.9 from 171 votes

Healthy Turkey Chili

This healthy turkey chili is made with kidney and black beans, corn, tomatoes and a blend of spices. It's the perfect meal to serve for game day or as an easy dinner!

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 4
Calories: 488 kcal
Course: Lunch
Cuisine: American

Ingredients

  • 1 Tablespoon olive oil
  • 1 medium yellow onion chopped
  • 2 Tablespoons fresh garlic minced
  • 1 lb ground turkey
  • 1 teaspoon sea salt
  • ½ teaspoon pepper
  • 1 ½ cups Chicken Broth or Vegetable Stock
  • 1 ounce can diced or crushed tomatoes
  • 1 ounce can red kidney beans drained and rinsed
  • 1 ounce can black beans drained and rinsed
  • 1 ½ cups frozen sweet corn
  • 2 ½ Tablespoons chili powder
  • 2 teaspoons paprika
  • 1 teaspoon ground cumin
  • ½ teaspoon dried oregano
  • ¼ -½ teaspoon cayenne pepper
  • Toppings of choice: avocado sour cream (or yogurt), shredded cheese, cilantro, etc.

Instructions

    Cup of Yum
  1. Heat the oil in a large pot or dutch oven over medium heat. Once oil is hot add onion and garlic to the pot and cook, stirring frequently until mixture is fragrant and onion is a bit translucent.
  2. Add turkey, salt and pepper to the pot and cook, breaking apart meat with a spatula until evenly brown and cooked through.
  3. Add stock to the pot. Mix in tomatoes, kidney beans, black beans, corn, chili powder, paprika, cumin, oregano and cayenne pepper. Bring chili to a boil, reduce heat to low, cover and simmer for 20 minutes.
  4. Serve chili warm with toppings of choice. Some ideas include avocado, sour cream, shredded cheese, cilantro, green onion, etc.

Notes

  • Slow Cooker Instructions:
  • slow cooker
  • Instant Pot instructions:
  • Start by heating the oil in a large skillet oven over medium heat. Add in the onion and garlic and sauté, stirring frequently until the mixture is fragrant and the onion is translucent.
  • Add in the ground turkey, salt and pepper and cook until the turkey is browned evenly and cooked through.
  • Add all your ingredients (except for the toppings) including the cooked turkey, onions and garlic to your slow cooker/crockpot and cook on high for 4 hours or low for 7-8 hours until veggies are cooked and tender.
  • Add oil to Instant Pot and put on sauté setting. Add onion and garlic and sauté for about 5 minutes, until fragrant. Add turkey, salt and pepper to the pot and cook, breaking apart meat with a spatula until evenly brown and cooked through.
  • Press cancel on the Instant Pot and add stock, tomatoes, kidney beans, black beans, corn, chili powder, paprika, cumin, oregano and cayenne pepper. Place the lid on the pressure cooker, lock lid and make sure the pressure release valve is closed.
  • Then press the soup/stew button or "pressure cook" and set time to 15 minutes.
  • Once the timer reaches 0, the cooker will switch to keep warm. Carefully switch the pressure release valve to open to manually release the pressure. (I use tongs for this).

Nutrition Information

Serving 1/4 of recipe Calories 488kcal (24%) Carbohydrates 46g (15%) Protein 40g (80%) Fat 16g (25%) Saturated Fat 3g (15%) Polyunsaturated Fat 9g Cholesterol 78mg (26%) Sodium 1502mg (63%) Fiber 20g (80%) Sugar 12g (24%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 488

% Daily Value*

Serving 1/4 of recipe
Calories 488kcal 24%
Carbohydrates 46g 15%
Protein 40g 80%
Fat 16g 25%
Saturated Fat 3g 15%
Polyunsaturated Fat 9g 53%
Cholesterol 78mg 26%
Sodium 1502mg 63%
Fiber 20g 80%
Sugar 12g 24%

* Percent Daily Values are based on a 2,000 calorie diet.