Healthy Turkey Chili

Healthier Classic Turkey Chili - Lexi's Clean Kitchen #turkey #chili #soup #intstantpot

This easy-to-make Healthy Turkey Chili is perfect for a big gathering, football Sunday festivities, or for weekly meal prep option since there are tons of leftovers! With ground turkey, beans and tomatoes, it is hearty comfort food. It’s made easily in the slow cooker or Instant Pot and easily customizable by adding on all your favorite toppings. It’s gluten-free, dairy-free and Paleo friendly.

Healthy turkey chili topped with avocado, diced onions and cheese.

Healthy Turkey Chili Recipe

This is my classic go-to healthy turkey chili recipe all fall and winter long. I think I could make this recipe with my eyes closed at this point because I truly make it weekly! It is always a huge hit and it’s one of my top rated recipes for years now. We’ve given the photos an update so more of you can find this amazing recipe. It’s perfect for game day eats or even meal prep. The best part of the chili is you can customize to your liking, some days I’ll add more vegetables based on what’s in season! For a beanless turkey chili, and to make this Whole30 compliant and Paleo, simply omit the beans! And of course you get to choose the toppings to customize your dietary needs.

A ladle full of turkey chili.

Ingredients Needed

  • Ground Turkey
  • Bell Peppers
  • Celery
  • Carrots
  • Onion
  • Garlic
  • Sweet Potatoes
  • Beans (optional)
  • Broth
  • Spices
  • Tomato Sauce and Paste
  • Diced Tomatoes

A hand sprinkling cheese on turkey chili in a bowl.

How to Make It

We’ve got options for making this for both the stove top and the pressure cooker. 

Making it in the Instant Pot is great because it builds flavor quickly without much hands on time. The chili is under pressure for 15 minutes, with a quick pressure release. However, don’t forget to account for the prep time (gathering up your ingredients and dicing some up), the saute of the veggies and the time it takes to come up to pressure. It will take at most about an hour to cook this in the Instant Pot. But it’s mostly hands-off cooking time and it adds a ton of flavor.

When I cook this on the stove top I simmer it for a long time, close to 2 hours, so it’s perfect to cook on a slow Sunday afternoon. Make sure to check back in on it, stirring occasionally and adding in more water if needed.

Chili Toppings

  • Scallions
  • Avocado Slices
  • Cheese
  • Cilantro
  • Diced or Marinated Onions
  • Cilantro
  • Diced Tomatoes
  • Guacamole
  • Tortilla Chips
  • Shredded Lettuce
  • Sour Cream

Cornbread with Chili?

OH yeah, if it’s your thing! Cornbread is super popular served with chili. Here is our easy recipe for cornbread and it’s a winner for sure. 

Two servings of ground turkey chili in bowls.

If you love chili, check out these other recipes:

For more soup recipes, check out these:

Turkey Chili

Prep Time 00:15 Cook Time 03:00 Total Time 3:15 Serves 6



  1. In a soup pot, heat the oil over medium heat and sauté the garlic, onions, peppers, carrots, celery, and sweet potato, if using, for 5 to 7 minutes, until soft.
  2. Add the meat to the pot and cook until browned, stirring often to break up the meat.
  3. Once the meat is browned, add the water, diced tomatoes, tomato sauce and paste, salt, and all of the spices. Mix well to combine. If you are adding the beans and jalapeño, do so here.
  4. Bring to a boil and then reduce the heat and let simmer, uncovered, until the chili is nice and thick, about 3 hours. Add additional water during this time if you want your chili more souplike. Towards the end of the cooking time, taste and adjust spices as desired. Add additional cayenne for an extra kick, and more salt and pepper as needed.
  5. Serve garnished with your favorite chili toppings, if desired. Mine are listed above.
  6. Store in refrigerator for 1 week or store in the freezer.

Recipe Notes

  • *Omit beans to make this Whole30 compliant and paleo-friendly
  • How to Make Chili in the Instant Pot
    • Using the sauté function, sauté the veggies until soft.
    • Add meat and cook until brown.
    • Add in the spices, tomatoes, and water (reduce water to 1 cup)
    • Lock the lid and cook under manual -> high pressure for 15 minutes.
    • Turn the knob to venting and release the pressure manually or let the pressure naturally come down.
    • Open and taste the chili! Add beans here if adding. Adjust the seasoning if necessary.
    • Notes:
      • If you added too much water, use the sauté function for a few minutes to reduce the water down!
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

Thai Chicken Lettuce Wraps

With bold flavor and super fresh ingredients, these Thai Chicken Lettuce Wraps are perfect for meal prep for lunch or for a flavorful dinner. Marinated chicken is cooked together with Thai flavors, cabbage, bean sprouts and carrots before being placed inside of a lettuce wrap. Top with the creamiest peanut sauce to really make this special! Made in partnership with my friends at Stonewall Kitchen.

Thai chicken lettuce wraps with peanut sauce on a platter.Thai Chicken Lettuce Wraps

I used to love the lettuce wraps at that popular Asian chain restaurant, and they are totally the inspiration for this dish. Of course this recipe is a healthier version using real ingredients and my favorite soy-free alternatives to still get that classic taste. These lettuce wraps are topped with a creamy peanut sauce that completely makes the dish. Don’t worry though, there is an easy swap to make this peanut-free making this dish Whole30 and Paleo friendly.

Thai Chicken Lettuce Wraps deconstructed in a meal prep container.

Ingredients for Thai Lettuce Wraps

Thai chicken marinating in a bowl.

How to Make It

The first thing you want to do is marinate the chicken! This is going to add in some savory flavor to the dish. While we are suggesting to do this for about 30 minutes, it can be as quick as 15 minutes or as long as overnight. Obviously the longer you do it the better the flavor.

Once the chicken has been marinated, and all of the ingredients are prepped up heat up a large pan. Once hot, cook the mushrooms until all of the liquid has been evaporated.

Next add in the cabbage and a big pinch of salt and pepper cook until it’s softened. Move the mixture to the side to make room for the chicken!  Add in the remaining 1 teaspoon sesame oil to the pan and cook chicken until no pink remains, about 3-5 minutes. You’ll be leaving behind any of the excess marinade.

Finally, add in bean sprouts, and carrots and let cook until the bean sprouts are slightly wilted. Season the chicken and veggies to taste with salt and pepper and garnish with fresh basil and remaining green parts of the scallions. That last addition of the fresh herbs really helps this dish pop in flavor.

This dish will be garnished with a peanut sauce, that can be made with peanut butter or almond butter for those looking to keep it Whole30 or Paleo-friendly. To make it add all of the sauce ingredients to a bowl and whisk together. Depending on your thickness of nut butter, you may need to add in a bit more hot water. Add in more hot water if needed to reach desired sauce consistency.

Serve the chicken and veggies inside of lettuce cups and drizzle with the peanut sauce. Garnish with additional fresh herbs and sesame seed! Or make into meal prep. See below for more details on that!

Thai chicken mixture in a saute pan with fresh herbs on top.Why Stonewall Kitchen Products are Always in My Pantry

One of the most frequently asked questions I get about maintaining a clean-eating lifestyle is: what’s in my pantry? The simple answer is that it’s important to keep a wide range of products in your pantry that allows you to whip up a quick dinner or snack at a moments notice. Ones that don’t compromise on ingredients and that you can feel good about eating and serving. 

Headquartered in York, Maine (the cutest place ever), Stonewall Kitchen is the maker of some of my favorite gourmet specialty foods that always have a place in my pantry. Chances are, you’ve likely seen their famous jam in a grocery store near you (even Costco has it right now!). But in case you didn’t know, they have a wide range of healthy products that make it easy to maintain a good-for-you diet. 

Their Creamy Peanut Butter is one of my favorites (you can also grab it on Amazon) and it’s the perfect addition to these Thai Chicken Lettuce Wraps. Made with only roasted peanuts & salt (no added sugars or oils) you can feel good about enjoying it! While the chicken filling is good on it’s own, adding that creamy peanut sauce on top REALLY makes the dish.

Stonewall Kitchen Peanut Butter

Meal Prep Options

There are two ways that you can prepare this dish for the week ahead! If you wanted to eat this as actual lettuce cups you’ll want to store cleaned and dry lettuce leaves separately from the cooked chicken mixture. You can eat this cold or warm, so if you wanted to heat it up make sure to pack it separately from the lettuce so it can be heated.

Or you could make this into meal prep bowls by serving with cauliflower rice or regular white rice, and omit the lettuce cups all together.

Thai chicken with cauliflower rice in a meal prep container.

If you like this meal prep recipe, check out these others:

For more chicken recipes, check these out:

 Thai Chicken Lettuce Wraps with Paleo 'Peanut' Sauce

Prep Time 00:05 Cook Time 00:15 Total Time 0:20 Serves 4



    Chicken & Veggies

    Paleo ’Peanut’ Sauce

    • 1 tablespoon peanut butter
    • 1 teaspoon fresh lime juice
    • 1 tablespoon and 1 teaspoon filtered water
    • 1/4 teaspoon fish sauce
    • 1 teaspoon honey or coconut sugar


    1. In a bowl combine marinade ingredients and chicken and set aside.
    2. In a large skillet, heat oil over medium-high heat. Add in onion and and garlic. Sauté until onions turn translucent.
    3. Add mushrooms and let cook for 3-5 minutes, stirring occasionally until mushrooms soften and begin to brown.
    4. Add in marinated chicken, salt, pepper, and red pepper flakes, and cook chicken until no pink remains. Cover the pan to decrease cooking time.
    5. Add bean sprouts, scallions, grated carrot, spinach, and basil. Let cook for 5 more minutes or until bean sprouts are translucent and the spinach has wilted.
    6. Taste and add additional salt, pepper, and red pepper flakes as desired. Set aside to cool.
    7. In a small bowl, mix together peanut sauce ingredients.
    8. To Assemble;
      Lay out lettuce leaves on a plate and add fill with Thai chicken mixture
      Garnish with paleo 'peanut' sauce, scallions and sesame seeds if using.

    Recipe Notes

    Omit peanut sauce for Whole30 Compliant!

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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

    Moroccan Chicken Burgers with Special Sauce

    These Moroccan Ground Chicken Burgers are packed with flavor and make for the perfect light chicken burger! You’ll love them paired with this delicious simple sauce.

    Moroccan Ground Chicken BurgerMoroccan Ground Chicken Burgers Recipe

    These healthy ground chicken burgers are my all-time favorite. They are light, flavorful, and perfect for a weeknight or weekend dinner. They are made with ground chicken and made special with added carrots and Moroccan flavors. And don’t forget to dress them up with all your favorite fixin’s and add that special sauce!

    I love food that is Moroccan flavored, no surprise given previously published recipes such as Moroccan Chermoula Carrots, One Pan Moroccan Fish and Moroccan Eggplant. And I can’t deny my love for Moroccan food didn’t fuel my desire to travel to Morocco two years ago!

    Ingredient Needed:

    • Ground chicken
    • Onion
    • Garlic
    • Sriracha
    • Cumin
    • Salt and Pepper
    • Cinnamon
    • Ginger
    • Carrots
    • Lemon
    • Cayenne pepper

    Easy chicken burger with Moroccan spices

    Tips for Making Chicken Hamburgers

    Making burgers from ground chicken can be a sticky situation! Mix up the ingredients with a silicone / rubber spatula to avoid getting your hands covered. Then when you are ready to form the patties make sure you have a bowl of fresh cold water near you. Having wet hands makes it easier to work with the chicken mixture!

    If you like this lightened up burger recipe, check out these others:

    Watch the video:

    Moroccan Chicken Burger

    Prep Time 10 min Cook Time 20 min Total Time 0:30 Serves 5


    • Moroccan Chicken Burgers
    • 1 pound ground chicken
    • 1/2 onion grated
    • 1 garlic clove, minced
    • 1 teaspoon sriracha
    • 1/2 teaspoon cumin
    • 1/2 teaspoon salt
    • 1/4 teaspoon white pepper
    • Pinch cinnamon
    • 1-inch chunk ginger, grated (about 1 teaspoon)
    • 1/2 cup grated carrot (About 1 carrot, grated)
    • 1 teaspoon lemon juice
    • Optional: pinch cayenne pepper


    • 1/4 cup mayo (homemade or store-bought made with avocado or olive oil)
    • 1 teaspoon lemon juice, more to taste
    • 1/2 teaspoon dill
    • 1 to 2 teaspoons chopped fresh mint



  • In a large bowl combine ground chicken with all remaining ingredients and mix well to combine. Form into 4 patties. If the chicken mixture is sticky, wet your hands before forming each patty.
  • Grease grill and heat to medium heat. Place burgers onto the grill and cook for 6 to 7 minutes on each side, or until fully cooked through.
  • While grilling whisk together sauce ingredients.
  • Assemble burgers and serve immediately.
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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

    One Pan Moroccan Fish

    This One Pan Moroccan Fish is a super flavorful and easy-to-prepare weeknight dish! It’s got a nice hint of heat and is loaded with hearty veggies! Made in under 30 minutes, this Paleo and Whole30 friendly dish is your ticket to healthy and comforting dinner.

    One Pan Moroccan Fish

    I love getting inspired by other cuisines. I am always impressed with the different combinations of various spices and how they come together to bring delicious warm flavors. This one pan Moroccan fish recipe is just that: it’s loaded with flavor and packed with veggies. It’s also an elegant looking dinner that nobody would guess was super easy to prepare. It takes less than 30 minutes and requires only ONE pan.

    This spiced Moroccan Fish recipe is so hearty and comforting. You start off by sautéing some veggies in a pan and then keep building the flavor up from there with warms spices and tomatoes. Next, you nestle in the halibut for a quick 7 minute cook time. It is filling all on it’s own, but certainly can be served with some rice or even some light beans, like chickpeas!

    How can you tell when fish is cooked through?

    Fish cooks quickly and becomes more “fishy” if it’s overcooked so it’s important to cook it correctly! There are a few ways to tell when a fish is done. A fish is cooked through when it is opaque and flakey on the outside. To ensure it’s cooked through in the middle you can stick a thin butter knife into the center of the fish. If the fish gives any resistance, then it’s still needs a bit more cooking time. If the butter knife is inserted easily inside the fish without any resistance the fish is done. Remove it from the heat immediately.

    Alternatively you can take the fish temperature with an instant read thermometer. Properly cooked fish can be taken off of the heat at 140ºF, and it will continue to cook for another minute or two off of the heat naturally and will bring it up to the proper temperature of 145ºF.

    If you like this Moroccan inspired recipe, check out these others:

    If you like this fish recipe, check out these others:

    One Pan Moroccan Fish

    Prep Time 7 min Cook Time 10 min Total Time 0:17



  • Heat oil and garlic in a pan
  • Add in zucchini, onion, carrots, and garlic and sauté until veggies are soft
  • Add in whole peeled tomatoes, paprika, turmeric, cinnamon, cayenne, salt, pepper, and red pepper flakes
  • Bring to a boil then reduce and let the sauce simmer for 5 minutes
  • Spread a space slightly for the fish
  • Salt the fish lightly
  • Place fish in the sauce, cover, and let cook until the fish is opaque (about 7 or so minutes)
  • Add capers and serve!
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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

    Classic Macaroni Salad

    This might be a recipe for a Classic Macaroni Salad, but that doesn’t mean it has to be boring! This dish is a staple at picnics and potlucks and for good reason–it’s delicious! Serve it for a crowd, or pair it with protein for a cool, summer dinner.

    Bowl of classic macaroni saladClassic Macaroni Salad Recipe

    This site is no stranger to pasta salads, having previously made a BLT Pasta Salad, Caprese Pesto Pasta Salad, and Chicken Caesar Pasta Salad. But we realized as summer rolled on in that we were missing the beloved deli style pasta salad! This refreshing Classic Macaroni Salad may look simple, but it’s bright, with crunchy veggies and perfect for any summertime gathering. This creamy pasta salad looks like the same version you can buy in a deli, but obviously OH SO DELICIOUS because it’s homemade with fresh ingredients.

    Want to know the best part about this pasta salad? It is a make-ahead dish! So make it a day before that party you’re bringing it to, or combine it with some protein like tuna, hard boiled eggs or shredded chicken and prep yourself lunch for a few days.

    Ingredients for classic all American macaroni saladIngredients for our Classic Macaroni Salad

    We admit, using the word classic can be touchy because everybody can have their own version of what makes something classic. But we decided on a version that’s creamy and bright (thanks to a hefty addition of apple cider vinegar), with lots of crunchy fresh vegetables and just the right amount of sweetness that brings the whole thing all together.

    How to make macaroni salad

    Here’s what’s in it:

    • Elbow Macaroni (gluten-free if you need it, of course!)
    • Mayonnaise (we use avocado oil mayo)
    • Apple cider vinegar
    • Honey
    • Dijon mustard
    • Salt and pepper
    • Celery
    • Red bell pepper
    • Carrots
    • Red onion

    Easy macaroni salad in a bowl

    Proteins to Pair to Make it a Meal

    This is the perfect side dish to pair with just about any grilled main dish, but it would also make a great summer dinner or lunch meal prep. Pair it with a protein to make it a but more substantial:

    Best classic macaroni salad recipe

    If you like this potluck favorite, check out these others:

    Classic Macaroni Salad

    Prep Time 00:10 Cook Time 00:15 Total Time 00:25 Serves 6 as a side



    1. Cook pasta according to package instructions. Rinse well under cool water and drain.
    2. Meanwhile in a large bowl whisk together mayo, apple cider vinegar, honey, dijon mustard and salt and black pepper.
    3. To the bowl add the cooked pasta, celery, red pepper, carrots and red onion and mix well. Taste and adjust seasoning.
    4. Serve immediately or refrigerate until ready to use. Pasta salad will keep up to 4 days.

    Recipe Notes

    1. Don’t need to be gluten-free? Use whatever pasta you’d like!
    2. We tested this with a few different types of gluten-free pasta. Brown rice pasta is slightly hard when cold, while other brands that contained white rice flour, corn flour or soy flour stayed soft when cold. We’d recommend if you want to use brown rice pasta not making it ahead of time to keep it the correct consistency.
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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

    Healthy Carrot Muffins (Gluten-Free and Nut-Free)

    These Healthy Carrot Muffins are made with oat flour and coconut flour, packed with vitamin C rich carrots and raisins and use just one bowl to put together! These gluten free carrot muffins would be a great on-the-go breakfast or snack, will be a hit with picky kids and are 100% nut-free!

    Healthy carrot oatmeal muffinsHealthy Carrot Oatmeal Muffins

    After perfecting this site’s first gluten-free and nut-free muffin a few weeks ago, we knew we wanted to get right to making another option for our readers with nut allergies. This new healthy carrot muffin is made using oat flour, coconut flour and are nut-free, gluten-free and refined sugar free! They’re made all in one bowl and ready in under 30 minutes! We know despite the pieces of carrots in these muffins, they are picky toddler approved! And they are safe to send to school, since they are nut-free. This carrot oat muffin is a great substantial snack that truly everyone will love!

    gluten free carrot cake muffins

    How healthy is oat flour?

    Oat flour is made from rolled oats. If you tolerate this grain, rolled oats are a good source of fiber. We’ve been working a lot with oat flour over the last year, and are impressed with this gluten-free flours ability to replace our typical go-to combination of either almond flour and tapioca flour or coconut flour. This is a good alternative gluten-free flour if there is a nut-allergy, or you are looking to add more fiber to your diet.

    What kind of oat flour should I use for these gluten-free carrot muffins?

    As we’ve said in previous oat flour recipes, we recommend you buy premade oat flour. It isn’t expensive and easy to purchase in stores these days. We tested this with homemade oat flour and feel the final result is effected by it. However, if you want to make your own oat flour, you certainly can. We just recommend you try to get it as fine as possible.

    How do you measure oat flour

    If you have an electronic kitchen scale at home, it’s best to use it here to measure oat flour. Oat flour can be tricky to measure as it can be easily compacted, even straight from the bag. The same goes for coconut flour because such a small difference in measuring can impact a recipe because it’s such an absorbent flour. So we’ve included the weight in grams here. Any electronic kitchen scale can switch between grams and ounces, and grams are more precise so we’re offering that. If you don’t have a scale: lightly packing the oat flour into the cup measurement gets you as close to the correct measurement as possible. For coconut flour scoop it in the tablespoon and then level it off.

    Healthy carrot muffins

    How to store Healthy Carrot Oatmeal Muffins

    We’ve tested storing these at room temperature covered (but not air tight), in an air tight container and in the freezer. They all work! But we prefer to keep these at room temperature covered (in a non-air tight way) for two days at most. The muffins get more moist as the days go on, especially in an airtight container, which can make them feel dense.

    So if you want to keep them the freshest you can store in the freezer. If you are packing these for lunches for kids, or a snack for yourself, you can take them from the freezer the morning of and place in a container. In an hour or two the muffins are defrosted and ready to eat.

    If you like this muffin recipe, check out these others:

    Healthy Carrot Muffins

    Prep Time 00:10 Cook Time 00:18 Inactive Time 00:00 Total Time 00:28 Yields 12 muffins


    • 2 eggs
    • 1/2 cup apple sauce
    • 2 tablespoons milk of choice 
    • ½ cup butter, melted and slightly cooled
    • ¾ cup coconut sugar
    • 1-1/2 cups (180g) oat flour
    • 2 tablespoon (15g) coconut flour
    • 2 teaspoon baking powder
    • ½ teaspoon cinnamon
    • 1/4 teaspoon salt
    • ½ cup raisins
    • 1-1/2 cups shredded carrots (about 2 medium to large carrots)


    1. Preheat oven to 350ºF and line a 12 cup muffin tin with silicone or parchment paper liners.
    2. In a large bowl add eggs, apple sauce, milk, (slightly cooled) melted butter and coconut sugar and whisk until full combined.
    3. Add oat flour, coconut flour, baking powder, cinnamon and salt and mix with a spatula until smooth.
    4. Fold in raisins and carrots.
    5. Fill each muffin cup ¾ full.
    6. Bake in the middle rack for 18-20 minutes, or until the muffins spring back when touched.

    Recipe Notes

    1. We’ve found store bought oat flour to be different than homemade. We prefer the texture to store bought and suggest that is what you use.
    2. If you have an electronic scale at home please use it to measure the flour, as these flours are notorious for being difficult to measure with cup measurements.
    3. If you oat flour or coconut flour is very clumpy sift them after measuring.
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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!