This Healthy Turkey Chili Recipe is unbeatable! It’s packed with ground turkey, plenty of veggies, and the absolute best seasoning blend.
author’s note
The Chili That Won Over My Whole Family!
I could eat soup nearly every night once the weather cools down. My husband does not share that same level of enthusiasm, but chili is always the exception. It’s hearty enough that he considers it a full dinner, which means I get my soup fix and no one feels like they’re still waiting for the actual meal!
This Turkey Chili has become such a family favorite. The ground turkey keeps it a little lighter, while the sweet potatoes, beans, corn, and spices make it incredibly filling and flavorful. I usually set out plenty of toppings so everyone can build their own bowl, and somehow that always makes dinner more exciting for the kids. Any recipe that gets my husband and all three kids genuinely excited is a huge win around here!
Healthy Turkey Chili Recipe Ingredients
| Ingredient | Swap / Tip |
|---|---|
| Ground Turkey | Use ground chicken or beef if you prefer. |
| Sweet Potatoes | Chop them all to a uniform size so they cook at the same speed. Butternut squash will work too! |
| Chili Powder | The heat of chili powders varies brand to brand so start mild and add more heat as you go. |
| Crushed Tomatoes | Fire roasted tomatoes add a great smoky flavor. |
| Beans | I use a mix of black and chili beans in mild sauce for the best flavor. You can swap the black beans for pinto! |
| Corn | No need to defrost before using just toss it in. Fresh or canned works in place of frozen. |
| Chicken Stock | Chicken broth or veggie broth will also work. |
How To Make This Healthy Turkey Chili Recipe
- Sauté veggies: Onion, bell pepper, and garlic for the flavor base.
- Add sweet potatoes: Let them soften slightly.
- Brown turkey: Crumble and cook until no pink remains.
- Season it up: Stir in tomato paste and spice blend.
- Simmer: Add tomatoes, beans, corn, and stock. Cover and cook.
- Finish & serve: Adjust seasoning, stir in lime juice, and top it off with your favorites.
Chelsea’s recipe tip
My Favorite Topping Ideas
The toppings on this healthy turkey chili recipe are my favorite!
- Sharp Cheddar: Grate it right on top for the perfect melty, cheesy finish.
- Sour Cream or Greek Yogurt: I love stirring in a scoop of plain Greek yogurt.
- Jalapeños: My husband loves adding pickled jalapeños on top.
- Lime Juice: A squeeze of fresh lime juice is always the move.
- Avocado or Guac: Fresh diced avocado or a scoop of guacamole adds the perfect creaminess.
- Cilantro or Chives: Finely chop either one and sprinkle it on top.
Storage
- Fridge Storage: Store this healthy turkey chili recipe in an airtight container for 3–4 days.
- Freezing: Freeze whole or in individual portions in freezer bags. Thaw overnight in the fridge, then reheat in a pot.
- Serving Ideas: Use leftovers to top baked potatoes, hot dogs, or salads.
Delicious Side Dish Ideas:
Side Dishes
Roasted Sweet Potatoes
Salads
Italian Salad Recipe
Salads
Winter Fruit Salad
Appetizers
Life-Changing No-Knead Dinner Rolls
Healthy Turkey Chili Recipe
This Healthy Turkey Chili Recipe is a hearty, protein-packed meal loaded with seasoned ground turkey, beans, and veggies. Simple, nutritious, and full of flavor!
Video
Equipment
Ingredients
- 1-1/2 tablespoons olive oil
- 1 cup finely diced yellow onion 1 onion
- 1 cup finely diced red pepper 1 pepper
- 1 tablespoon finely minced garlic
- 2 cups diced sweet potatoes 1 large
- 1 pound lean ground turkey 93/7
- 3 tablespoons chili powder see note 1
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon beef bouillon powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon pepper
- 3/4 teaspoon salt
- 1/4 teaspoon cayenne pepper optional
- 2 tablespoons tomato paste
- 2 (14.5-ounce) cans crushed tomatoes fire-roasted if desired
- 1 (15.5-ounce) can black beans drained and rinsed
- 1 (16-ounce) can chili beans in mild sauce see note 2
- 1 cup frozen corn
- 1 cup chicken stock or broth
- Toppings as desired see note 3
Instructions
- Heat oil in a large cast-iron pot over medium-high heat. Once shimmering, add the onion and red pepper. Cook, stirring often, for about 5 minutes or until softened. Add the garlic and cook for 30 seconds or until fragrant. Reduce heat to medium and stir in the peeled and diced sweet potatoes. Cook, stirring occasionally, for 7–9 minutes, reducing heat slightly if anything starts to brown too much.
- Push the veggies to the edges of the pot and add the ground turkey to the center. Increase heat to medium-high and cook, crumbling the meat as you go, until browned on the outside, about 5 minutes. Stir the veggies back in and drain off any excess liquid.
- Stir in all spices and tomato paste. Cook, stirring constantly, for 2 minutes or until fragrant. Add crushed tomatoes, black beans, chili beans, corn, and chicken stock. Stir well and bring to a boil. Reduce heat, cover, and simmer for 30–45 minutes, stirring occasionally, until the chili thickens and the sweet potatoes are tender.
- Remove from heat. Season to taste with more salt or pepper, if needed. Stir in lime juice (a few tablespoons) and chopped cilantro (~1/4 cup), if desired.
- Ladle into bowls and top with your favorite toppings like sharp Cheddar, sour cream, extra lime, and fresh cilantro. Don’t skip the toppings—they add so much flavor!
Final step! Please let us know how it was by leaving a review.
Recipe Notes
Note 1: Chili powders vary in heat. I use McCormick®. For a more mild chili, use 2 tablespoons and skip the cayenne. For more heat, use 3–4 tablespoons, keep the cayenne, or add 1–2 tablespoons diced jalapeños with the garlic.
Note 2: These are pinto beans in a flavorful chili-style sauce that adds great flavor to the chili. Don’t rinse or drain them. If you can’t find them, use canned pinto beans instead and make sure to drain and rinse those.
Note 3: Try freshly grated sharp Cheddar, sour cream, cilantro, lime, crushed crackers, and ripe avocado as toppings.
Storage: Store leftovers in an airtight container in the fridge for 3–4 days. To freeze, portion into freezer bags, label, and freeze for up to 3 months. Thaw overnight in the fridge and reheat in a pot on the stove.
Nutrition
Serving: 1serving | Calories: 314kcal | Carbohydrates: 37g | Protein: 20g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 57mg | Sodium: 558mg | Potassium: 869mg | Fiber: 7g | Sugar: 8g | Vitamin A: 13789IU | Vitamin C: 60mg | Calcium: 75mg | Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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