This healthy turkey chili is absolutely perfect for fall, and you can make it on the stove top, Instant Pot or slow cooker. 😍🙌🏻
If you prefer beef chili don’t worry because I’ve already got you covered with my classic beef chili recipe.
Chili is one of those comfort foods that can actually be very healthy. And many people prefer to make chili with a leaned meat like turkey.
I’ll be transparent and say that we don’t discriminate in our house. 😂 We eat alllll kinds of chili with joy and enthusiasm. 🤗
No matter what type of chili you prefer, there is lots of yummy nutritional goodness going on in chili, y’all: beans, herbs, veggies.😍
And for some reason, chili is one of those dishes that is even better to me leftover.🤷🏼♀️ I guess sitting in the fridge lets all those flavor meld together even more. This recipe makes a good sized batch, perfect for leftovers.
We love to serve ours with a skillet of corn bread.👏🏻😋
And y’all know I am all about toppings, especially on soups and chilis! Cheese is pretty much a given in our house.
In addition to that, we like some combination of the following: diced avocado, squeeze of lime, cilantro, sour cream, guacamole, green onions or sliced pickled jalapeños.
FAQ’s for Healthy Turkey Chili Recipe
Can I freeze this?
Yes, this healthy turkey chili recipe freezes well. I have done it many times with excellent results. 👌🏻
How long is it good for in the fridge?
I would say at least 5 days.
Can I double the batch?
Yes and no. It depends on which device you are making it in. When I make this on the stove top, I double the batch. If you do this, make sure you use a large stock pot to accommodate this big batch. I use the Cuisinart Stainless 12-Quart Stockpot(<-Amazon affiliate link). We got this as a wedding present, and I love it!
You might be able to swing a double batch if you have a large capacity slow cooker. Check the capacity though.
I would not recommend doubling this in an Instant Pot. It might be possible in the 8 quart models, but I have not tested it myself. For the 6 quart models, which is what I have, I would not recommend doubling the batch.
Can I make substitutions in this recipe?
Here are some substitutions that I have made successfully to this healthy turkey chili recipe:
- I’ve used ground beef instead of turkey (changes nutrition) OR combination of half beef, half turkey.
- I’ve used sugar instead of maple syrup.
- I’ve used red wine instead of beef broth.
- I’ve used all different colors bell pepper, or the mixed tri-color pre-diced kind from the grocery store.
- I’ve subbed ketchup in place of of tomato sauce.
- I’ve used a small can of green chilis (4 ounces) in place of the fresh jalapeno.
- I’ve used two cans of Ro-tele in place of the regular tomatoes and jalapeno.
- I’ve used frozen diced onions (about a cup). Yes, these are actually a thing! I got mine at Publix in the freezer section.
- I’ve used bottled minced garlic – about a Tablespoon.
Healthy Turkey Chili Recipe
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Healthy Turkey Chili
This healthy turkey chili is perfect for fall, and you can make it in your Instant Pot, slow cooker or on the stove top. It is simple, delicious and very easy to make.
- 1 pound ground turkey 93% lean
- 1 yellow onion diced
- 1 bell pepper red or green, diced
- 1 jalapeño pepper seeds and membranes removed and diced
- 2 cloves fresh garlic
- 1 Tablespoon chili powder
- 1 Tablespoon cumin
- 1 teaspoon ground coriander
- 1/2 tablespoon real maple syrup
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup beef broth may substitute red wine or even water
- 2 cans of kidney beans undrained, 14.5 ounces
- 1 can of diced tomatoes undrained, 14.5 ounces
- 1/4 cup tomato sauce (you can substitute with ketchup)
Stove Top Instructions
Brown the ground turkey over medium-high heat for a few minutes until crumbly (about 5 to 7 minutes).
Stir in onion, peppers, garlic, spices, broth, maple syrup, salt and pepper. Continue to cook over medium heat for another 8-10 minutes, until vegetables are tender.
Add the kidney beans, tomatoes, tomato sauce, and bring to a boil.
Reduce heat and simmer over low heat for 1.5 to 2 hours, stirring frequently.
Serve and enjoy!
Instant Pot Instructions
Brown the ground turkey on the sauté setting for a few minutes until crumbly (about 5 to 7 minutes).
Add in the the onion, peppers, garlic, spices, broth, maple syrup, salt and pepper. Continue to cook over medium heat for another 7 or 8 minutes, until vegetables are tender.
Add the kidney beans, tomatoes, tomato sauce.
Place the lid on, lock it and set the valve to sealing.
Cook on high pressure for 12 minutes, and allow the pot to release pressure naturally (do not use quick release). Mine took about 24 minutes to fully release, FYI.
After pressure indicator has lowered, switch the lever to venting, and remove the lid.
Slow Cooker Instructions
Brown the ground turkey in a large pan on the stovetop over medium heat for a few minutes until crumbly (about 5 to 7 minutes).
Stir in onion, peppers, garlic, spices, wine/broth, maple syrup, salt and pepper.
Continue to cook over medium heat for another 7 to 8 minutes, until vegetables are tender.
Transfer everything to the slow cooker, and add in the kidney beans, tomatoes and tomato sauce.
Simmer on low for 8 hours, or on high for 4 hours.
This recipe is very forgiving, and I have made many substitutions successfully. I always adjust the spices (add more) at the end, if I need to.
One serving is approximately 1.5 cups.
Nutritional information is approximate and was calculated using a recipe nutrition label generator.
Note: This recipe originally appeared on A Pinch of Healthy on September 23, 2014. It has been updated to include Instant Pot and slow cooker instructions, plus new pictures and a video tutorial.