Healthy Turkey Chili

Let’s be honest: sometimes “healthy” versions of classic comfort foods can taste… well, a little bit like a compromise. Not this one. This Seriously The Best Healthy Turkey Chili is here to prove that you can have a bowl that’s packed with lean protein, fiber rich beans, and vibrant veggies, while still being every bit as hearty, flavorful, and soul satisfying as the traditional version.

We’re talking about a big pot of coziness that simmers on your stove, filling your home with the most incredible aroma of chili powder, cumin, and garlic. It’s thick, it’s chunky, and it’s loaded with flavor in every spoonful. Best of all, it comes together in one pot in about an hour, making it the perfect solution for busy weeknights, meal prep, or feeding a hungry crowd on game day. This isn’t just good for you; it’s legitimately, amazingly delicious.

Why You’ll Love This Healthy Turkey Chili

  • Packed with Flavor, Not Guilt: With lean ground turkey, three kinds of beans, and sweet corn, this chili is high in protein and fiber, keeping you full and satisfied without being heavy.
  • The Perfect Weeknight or Meal Prep Hero: It comes together quickly on the stove, but it’s also a fantastic slow cooker recipe. It tastes even better the next day, making lunches a breeze.
  • Incredibly Family Friendly & Customizable: The spice level is perfectly adjustable (see the crucial chili powder note below!). Let everyone top their bowl with their favorite fixings.
  • One Pot Wonder: Everything cooks in a single Dutch oven or large pot, which means maximum flavor and minimal cleanup.
  • Freezer Friendly Feast: This recipe makes a generous batch that freezes beautifully. Having a container of this chili in the freezer is like having a delicious security blanket.

Let’s Make The Best Healthy Turkey Chili

This recipe builds layers of flavor by sautéing the veggies first, toasting the spices with the turkey, and then letting everything simmer together into a rich, thick chili.

Ingredients You’ll Need

  • 2 teaspoons olive oil
  • 1 yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 medium red bell pepper, chopped
  • 1 pound extra lean (99%) ground turkey
  • 4 tablespoons chili powder* (See the CRUCIAL NOTE below!)
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • ¼ teaspoon cayenne pepper (optional, for heat)
  • ½ teaspoon kosher salt, plus more to taste
  • 1 (28 ounce) can diced or crushed tomatoes
  • 1 ¼ cups low sodium chicken broth
  • 2 (15 oz) cans dark red kidney beans, rinsed and drained
  • 1 (15 oz) can sweet corn, rinsed and drained

For Serving (The Fun Part!):
Shredded cheese, diced avocado, fresh cilantro, sour cream (or Greek yogurt), tortilla chips, lime wedges.

Step by Step Instructions

1Sauté the Veggies: In a large Dutch oven or heavy bottomed pot, heat the olive oil over medium high heat. Add the chopped onion, garlic, and red bell pepper. Sauté for 5-7 minutes, stirring often, until the vegetables are softened and fragrant.

2Brown the Turkey & Toast the Spices: Add the ground turkey to the pot, breaking it up with a wooden spoon. Cook until the turkey is no longer pink. This is the most important flavor step: add the chili powder, cumin, oregano, cayenne (if using), and salt directly onto the turkey and veggies. Stir constantly for about 30 seconds to 1 minute. You’ll smell the spices becoming incredibly fragrant; this “blooms” them and unlocks their full potential.

3Simmer to Perfection: Pour in the diced tomatoes, chicken broth, kidney beans, and corn. Stir well to combine, scraping up any tasty bits from the bottom of the pot. Bring the chili to a boil, then immediately reduce the heat to low. Cover the pot and let it simmer gently for 30-45 minutes. This time allows the flavors to meld and the chili to thicken to the perfect consistency.

4Season and Serve: After simmering, give the chili a taste. This is where you make it yours. Adjust with more salt if needed. For more heat, add a pinch more cayenne.

  • Ladle the hot chili into bowls and let everyone go crazy with their favorite toppings. The classic combo of cheese, avocado, cilantro, and a dollop of sour cream is always a winner.

Pro Tips for the Best Chili & Serving Ideas

  • THE CHILI POWDER NOTE – READ THIS! This is the #1 tip for success. McCormick’s standard Chili Powder is a blend of mild chilies and spices. If you use a different brand, especially a single chili powder like ancho or a “hot” chili powder blend, start with only 2 tablespoons and add more after tasting. Using 4 tbsp of a spicy blend will make the chili very hot!
  • Slow Cooker Method: Brown the turkey and sauté the onions/peppers in a skillet first. Transfer everything to your slow cooker, but reduce the chicken broth to just ½ cup. Cook on LOW for 6-7 hours or HIGH for 3-4 hours.
  • Make it Your Own: Add a can of black beans, stir in some diced zucchini, or use ground chicken instead of turkey. For a smokier flavor, add a teaspoon of smoked paprika with the other spices.
  • Storage & Reheating: Store cooled chili in an airtight container in the fridge for up to 5 days, or freeze for up to 3 months. It will thicken when cold; simply reheat it in a pot with a splash of water or broth to loosen it up.

This Seriously The Best Healthy Turkey Chili is more than just a recipe; it’s a reliable, delicious, feel good meal you’ll come back to again and again. I hope it becomes a staple in your home!

 

Healthy Turkey Chili

Seriously The Best Healthy Turkey Chili

This is the ultimate healthy turkey chili! Packed with lean protein, beans, corn, and the perfect blend of spices, it's hearty, flavorful, and incredibly satisfying. Easy one pot meal that's perfect for weeknights or game day.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course, Soup
Cuisine American
Servings 6
Calories 350 kcal

Ingredients
  

  • 2 tsp olive oil
  • 1 yellow onion chopped
  • 3 cloves garlic minced
  • 1 red bell pepper chopped
  • 1 lb extra lean 99% ground turkey
  • 4 tbsp mild chili powder* see note
  • 2 tsp ground cumin
  • 1 tsp dried oregano
  • ¼ tsp cayenne pepper optional
  • ½ tsp kosher salt
  • 1 28 oz can diced tomatoes
  • 1 ¼ cups low sodium chicken broth
  • 2 15 oz cans dark red kidney beans, rinsed
  • 1 15 oz can sweet corn, rinsed
  • Toppings: Cheese avocado, sour cream, cilantro, tortilla chips

Instructions
 

  • Heat oil in a large pot/Dutch oven over medium high. Sauté onion, garlic, and bell pepper for 5-7 mins until soft.
  • Add turkey; cook until no longer pink. Add chili powder, cumin, oregano, cayenne, and salt. Stir 30 secs until fragrant.
  • Add tomatoes, broth, beans, and corn. Stir, bring to a boil, then reduce heat to low.
  • Cover and simmer for 30-45 mins, until thickened.
  • Taste and adjust salt/seasoning. Serve with desired toppings.

Notes

  • Chili Powder: Recipe uses 4 tbsp of mild McCormick's chili powder blend. If using a different brand, start with 2-3 tbsp and add to taste to avoid excessive heat.
  • Slow Cooker: Brown turkey & veggies first. Add to slow cooker with only ½ cup broth. Cook on Low 6-7 hrs or High 3-4 hrs.
  • Storage: Keeps 5 days in fridge or 3 months frozen. Thicken when cold; thin with broth when reheating.