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The Best Healthy Turkey Chili
4.6 from 69 votes

The Best Healthy Turkey Chili

This turkey chili recipe blends ground turkey with onions, bell peppers, garlic, beans, diced tomatoes, and green chiles for a savory, hearty chili. Spiced with cumin, chili powder, and smoked paprika, it develops rich flavors during simmering. The use of lean turkey and a variety of beans adds protein and fiber, making it a filling meal option.

Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 8 servings
Calories: 266 kcal
Course: Soup
Cuisine: American

Ingredients

  • 4 tablespoons olive oil divided
  • 2 pounds ground turkey I used extra lean
  • 1 vidalia onion diced small, medium/large, sweet
  • 1 red bell pepper diced small, medium/large
  • 3 to 5 garlic finely pressed or minced, cloves
  • 2 to 3 teaspoons kosher salt or to taste* (see Note below)
  • 1 teaspoon black pepper or to taste, freshly ground
  • red kidney beans I used low-salt, drained and rinsed if desired, canned 15.5-ounce
  • black beans I used no-salt added, drained and rinsed if desired, canned
  • diced tomato I used no-salt added, one 14.5-ounce can, petite diced
  • tomato sauce plus 8 ounces water used to rinse out can (I used no-salt added, canned, 8-ounce can
  • water chicken or vegetable broth, optional (see step 5 below, about 8 ounces
  • green chili peppers I used fire-roasted, two 4-ounce cans, diced
  • 1 tablespoon cumin
  • 1 tablespoon chili powder
  • 2 teaspoons smoked paprika regular paprika may be substituted
  • 2 to 4 bay leaf
  • 1 to 2 teaspoons granulated sugar optional and to taste
Optional Toppings
  • sour cream green onions, shredded cheese, crushed tortilla chips or crackers

Instructions

    Cup of Yum
  1. To a large Dutch oven, add 2 tablespoons olive oil, turkey, and cook over medium-high heat to brown, crumbling it with a spatula as it cooks and tossing it to ensure even cooking. Cook through, about 5 minutes or as necessary.
  2. Add the onions, red pepper, drizzle remaining 2 tablespoons over the top, stir, and cook for about 5 to 7 minutes, or until vegetables have softened, stir intermittently.
  3. Add the garlic, salt (Note because I used all low-salt or no-salt added products I use 3 teaspoons salt total; if you’re using salted versions of the other ingredients reduce salt level to 1/2 to 1 teaspoon to start with and add more if necessary), pepper, and cook for about 1 minute, stir intermittently.
  4. Add the beans, diced tomatoes, tomato sauce, rinse can out with 8 ounces water and add the water, green chilis, cumin, chili powder, smoked paprika, bay leaves, and stir.
  5. Depending on how thick you like your chili and if you prefer more broth, you may wish to add up to 8 additional ounces water, chicken or vegetable broth.
  6. Bring to boil and cook for about 10 to 15 or until chili has reduced and thickened some.
  7. Stir, taste, optionally add sugar to taste (I added 2 teaspoons because the sugar balances the acid from the tomatoes and peppers), and add more salt, pepper, or seasonings to taste.
  8. Remove bay leaves.
  9. Ladle into bowls and optionally garnish with sour cream, green onions, shredded cheese, crushed tortilla chips or crackers.

Notes

  • Store chili in an airtight container in the refrigerator for up to five days or freeze for up to four months.
  • The flavors meld and deepen after a day or two, making leftovers taste even richer.
  • Adjust added salt according to the saltiness of canned beans and tomatoes used.

Nutrition Information

Serving 1serving Calories 266kcal (13%) Carbohydrates 15g (5%) Protein 31g (62%) Fat 10g (15%) Saturated Fat 2g (10%) Polyunsaturated Fat 2g (12%) Monounsaturated Fat 6g (30%) Trans Fat 0.02g (1%) Cholesterol 62mg (21%) Sodium 866mg (36%) Potassium 635mg (14%) Fiber 5g (20%) Sugar 3g (6%) Vitamin A 1054IU (21%) Vitamin C 23mg (26%) Calcium 48mg (5%) Iron 3mg (17%)

Nutrition Facts

Serving: 8 servings

Amount Per Serving

Calories 266

% Daily Value*

Serving 1serving
Calories 266kcal 13%
Carbohydrates 15g 5%
Protein 31g 62%
Fat 10g 15%
Saturated Fat 2g 10%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 6g 30%
Trans Fat 0.02g 1%
Cholesterol 62mg 21%
Sodium 866mg 36%
Potassium 635mg 14%
Fiber 5g 20%
Sugar 3g 6%
Vitamin A 1054IU 21%
Vitamin C 23mg 26%
Calcium 48mg 5%
Iron 3mg 17%

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