This easy-to-make Healthy Turkey Chili is the 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 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 a big party, football Sunday, or for a good weekly meal prep because it makes tons of leftovers. 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 the toppings are optional.
- Ground Turkey
- Bell Peppers
- Sweet Potatoes
- Beans (optional)
- Tomato Sauce and Paste
- Diced Tomatoes
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.
- Avocado Slices
- Diced or Marinated Onions
- Diced Tomatoes
- Tortilla Chips
- Shredded Lettuce
- Sour Cream
If you love chili, check out these other recipes:
For more soup recipes, check out these:
- 1 tablespoon extra-virgin olive oil
- 3 cloves garlic, minced
- 2 medium onions, diced
- 2 bell peppers (any color), chopped
- 2 large carrots, chopped
- 2 celery ribs, chopped
- Optional: 1 medium sweet potato, peeled and cubed
- 2 pounds ground turkey or grass-fed beef
- 2 cups water, more as needed
- 1 (15-ounce) can diced tomatoes
- 1 (15-ounce) can tomato sauce
- 1 (6-ounce) can tomato paste
- 1 teaspoon fine sea salt, more to taste
- 3 tablespoons chili powder
- 1 tablespoon paprika
- 1/2 teaspoon cayenne pepper, more to taste
- 1 tablespoon ground cumin
- 2 teaspoons celery seed
- 1/2 teaspoon ground black pepper, more to taste
- Red pepper flakes, to taste
- Optional: 1 (15-ounce) can black beans
- Optional: 1 (15-ounce) can kidney beans
- Optional: 1 small jalapeño pepper, finely chopped
- 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.
- Add the meat to the pot and cook until browned, stirring often to break up the meat.
- 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.
- 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.
- Serve garnished with your favorite chili toppings, if desired. Mine are listed above.
- Store in refrigerator for 1 week or store in the freezer.
- *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.
- If you added too much water, use the sauté function for a few minutes to reduce the water down!