This award winning Turkey Chili is 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.

All about this healthy Turkey Chili..

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!

Ingredients Needed:

Ingredients needed to make turkey chili laid out on the counter.

Notes on some ingredients:

  • Ground Turkey: this can be substituted for ground chicken or beef if needed.
  • Green chiles: these add a very mild flavor. If you would prefer more heat in your chili you can use a jalapeno instead.
  • Black beans & kidney beans: canned beans work great in this recipe. You can always swap out the beans for another kind if you would prefer.

How to make (step-by-step)

How to make turkey chili, dutch oven showing ground turkey and onion cooked, then additional ingredients being added.

On the Stovetop:

  • Step 1: Add the meat to a large pot or dutch oven. As the turkey is cooking, add the chopped onion to cook also. 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.
  • Step 2: 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!
How to make turkey chili in a slow cooker, cooking the meat in the skillet, then adding the ingredients to the slow cooker.

In the slow cooker:

  1. Step 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. Step 2: Add all other ingredients to the slow cooker. Then we can let this cook together for the rest of the day.

Expert Tips:

  • Cut the 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.
  • Sneak in some 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.
Pot filled with cooked turkey chili, topped with shredded cheese and sour cream.

FAQ's:

Can I substitute ground beef or another meat for Turkey?

Yes, absolutely. You can substitute the turkey for a ground beef, pork, or chicken.

Can I use leftover chopped turkey?

Yes! In this case the meat would already be cooked, so you would just need to sauté the onion and start from there. Add the shredded or cubed meat in with all the other remaining ingredients and cook until heated through.

Favorite 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!
Up close look at turkey chili, showing chunks of ground turkey and beans

Serve this chili with:

  • Tortillas: I personally love having a fresh stack of flour tortillas with my chili.
  • Cornbread
  • Jalapeno Cheddar Cornbread Muffins

More Chili and Soup Recipes:

  • 20 Minute Texas Chili
  • Easy Chili Recipe
  • White Chicken Chili
  • Cheesy Chicken Enchilada Soup

If you tried this recipe please leave a comment and a ⭐️⭐️⭐️⭐️⭐️ rating below! Thank you so much!

Serving of turkey chili in a white bowl.

  • 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
  • 1-2 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

Slow Cooker

  • 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.

Stovetop

  • 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 excessmoisture.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!

Chili Powder: Start with 1 tbsp and add more to taste.

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.

Serving: 1 , Calories: 119 kcal , Carbohydrates: 6 g , Protein: 15 g , Fat: 4 g , Saturated Fat: 1 g , Cholesterol: 46 mg , Sodium: 364 mg , Potassium: 259 mg , Fiber: 2 g , Sugar: 2 g , Vitamin A: 995 IU , Vitamin C: 2 mg , Calcium: 31 mg , Iron: 2 mg

Recipe first posted November 21, 2014. Updated on February 27 with new photos and video. Recipe is unchanged, but instructions for stovetop were added.