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Easy and Healthy Turkey Chili Recipe For Quick Weeknight Dinners

Healthy Turkey Chili

This Healthy Turkey Chili is a vibrant, robust dish bursting with flavor, loaded with lean protein and nutrient-dense vegetables. It's a quick, flavorful weeknight solution that is customizable, budget-friendly, and makes excellent leftovers.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition

Ingredients
  

Main Ingredients
  • 1 tablespoon olive oil
  • 1.5 pounds lean ground turkey 93% lean or higher
  • 1 large yellow onion diced
  • 2 cloves garlic minced
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 28 ounces crushed tomatoes 1 can
  • 15 ounces tomato sauce 1 can
  • 15 ounces kidney beans 1 can, rinsed and drained
  • 15 ounces black beans 1 can, rinsed and drained
  • 4 ounces diced green chilies mild or hot, to taste, 1 can
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 0.5 teaspoon dried oregano
  • 0.25 teaspoon cayenne pepper optional, for heat
  • 0.5 teaspoon salt or to taste
  • 0.25 teaspoon black pepper or to taste
  • 1 cup chicken broth low sodium
Optional Toppings
  • shredded reduced-fat cheddar cheese
  • plain Greek yogurt or light sour cream
  • fresh cilantro
  • diced avocado
  • jalapeño slices
  • corn chips

Equipment

  • Dutch Oven
  • Heavy-bottomed pot

Method
 

  1. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering. Add diced yellow onion and cook for 5-7 minutes until softened and translucent.
  2. Add lean ground turkey to the pot, breaking it up as it cooks. Cook for 8-10 minutes until fully browned, draining excess fat if necessary.
  3. Stir in minced garlic, diced red and green bell peppers. Cook for 3-5 minutes until peppers soften and garlic is fragrant.
  4. Add chili powder, ground cumin, smoked paprika, dried oregano, and cayenne pepper (if using). Stir and cook for 1 minute to toast the spices.
  5. Pour in crushed tomatoes, tomato sauce, rinsed kidney beans, rinsed black beans, and diced green chilies. Stir to combine.
  6. Add chicken broth and season with salt and black pepper. Stir well to distribute seasoning evenly.
  7. Bring the chili to a gentle boil over medium-high heat. Reduce heat to low, cover the pot, and simmer for at least 30-45 minutes, ideally 1 to 1.5 hours, stirring occasionally.
  8. Taste and adjust seasoning as desired, adding more salt, pepper, or chili powder for extra flavor.
  9. Serve the hot chili in bowls with your choice of optional toppings such as cheddar cheese, Greek yogurt, cilantro, avocado, jalapeños, or corn chips.

Nutrition

Calories: 320kcalCarbohydrates: 28gProtein: 35gFat: 6gSaturated Fat: 1.5gCholesterol: 85mgSodium: 700mgPotassium: 1100mgFiber: 10gSugar: 8gVitamin A: 400IUVitamin C: 60mgCalcium: 80mgIron: 5.5mg
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