Ground Turkey Chili Recipe with Beans and Vegetables

The BEST Healthy Turkey Chili — a cozy, flavor-packed chili loaded with fresh vegetables, lean ground turkey and hearty beans. Easily made on the stovetop, in an Instant Pot or in a slow cooker, this is a reliable, protein-rich dinner that’s perfect for weeknights, meal prep and game day.

This healthy turkey chili recipe has been a long-time favorite and a fall and winter staple for many families. It makes a generous batch, reheats beautifully and is flexible enough to adapt to what you have on hand. Use it for weekly meal planning, make a double batch for freezer meals, or serve it alongside warm cornbread for a comforting, complete meal. It combines lean protein, plenty of vegetables and bold chili seasonings for a nutritious dinner the whole family will enjoy.

Why You’ll Love This

• Thick, chunky texture with rich, layered chili flavor.
• Healthy comfort food: high in protein and fiber while staying relatively low in fat.
• Mildly spicy by default but easy to adjust to your heat preference.
• Multiple cooking methods supported — Instant Pot, slow cooker or stovetop — so you can make it your way.
• Great leftovers: flavors deepen overnight, making it ideal for meal prep.

Ingredients You’ll Need

• Lean ground turkey – 2 pounds is suggested for this recipe. You can substitute ground chicken, ground beef or ground sausage if preferred. For a vegetarian version, replace the meat with extra beans, cooked lentils or chickpeas.
• Vegetables – yellow onion, red and green bell peppers, and jalapeños for a touch of heat. Optional add-ins include chopped carrots, diced sweet potato or corn.
• Beans – one 15-ounce can of kidney beans (drained and rinsed). Black beans, pinto beans or white beans also work well.
• Tomato base – a 28-ounce can of crushed tomatoes, a 15-ounce can of diced tomatoes and three tablespoons of tomato paste to thicken and intensify the sauce. Tomato sauce can be used as a substitute.
• Broth – 1 cup low-sodium beef broth adds depth; you can use chicken or vegetable broth instead.
• Garlic – 5 cloves, minced. Garlic powder may be used in a pinch, but fresh garlic boosts the flavor.
• Hot sauce – about 1 teaspoon for a mild kick; adjust to taste.
• Slight sweetener – a small amount of sweetener (a Stevia packet, honey, maple syrup or brown sugar) helps balance acidity from the tomatoes. Use what you prefer and add gradually.
• Spices – chili powder, ground cumin, dried oregano, cayenne (pinch), salt and black pepper. Red pepper flakes are an optional extra for more heat.

How to Make Healthy Turkey Chili

1. Brown the turkey. In a large pot or Dutch oven over medium-high heat, cook the ground turkey, breaking it up with a spoon, until browned. Drain any excess liquid and set the turkey aside on a plate lined with paper towel.
2. Sauté the vegetables. Add about 1 tablespoon of olive oil to the hot pan. Sauté the onion, bell peppers and jalapeños for 3–4 minutes until the onion is translucent and the peppers begin to soften. Stir in the garlic and cook for another 30 seconds until fragrant.
3. Combine and simmer. Return the cooked turkey to the pot and add crushed tomatoes, diced tomatoes, tomato paste, broth, beans, hot sauce, sweetener and the spices. Bring to a boil, then reduce the heat to low, cover and simmer for 30 minutes up to an hour, stirring occasionally to prevent sticking. Longer simmering deepens the flavors.
4. Serve with toppings. Ladle into bowls and add your favorite toppings (see ideas below). This chili pairs well with cornbread, tortilla chips or a simple salad.

Favorite Chili Toppings

Choose any combination of these to finish your bowl:

• Avocado or sliced avocado
• Crumbled cotija or shredded cheddar cheese
• Sour cream or plain Greek yogurt
• Fresh cilantro or parsley
• Sliced green or red onions
• Sliced jalapeños for extra heat
• Crumbled tortilla chips, Fritos or warm cornbread

Prepping and Storage

To store: Cool the chili and refrigerate in an airtight container. It will keep up to one week in the refrigerator and often tastes better after the flavors have melded overnight.

To freeze: Let the chili cool completely, transfer to freezer-safe containers or bags, and freeze for up to three months. Thaw in the refrigerator overnight and reheat gently on the stovetop or in the microwave.

Simple Recipe Card

More Soup and Chili Ideas

• Classic Beef Stew
• Crock Pot White Chicken Chili
• Butternut Squash and Farro Chili
• Chicken and Wild Rice Soup
• Stuffed Pepper Soup
• Chicken Tortilla Soup

I hope you enjoy this Healthy Turkey Chili! If you make it, consider leaving a rating or a comment on the original recipe page to share how it turned out. Happy cooking!