This is my classic go-to healthy turkey chili recipe all fall and winter long. I call it healthy comfort food in a bowl because it’s hearty and satisfying for all of those chilly days. It is perfect for a big gathering, football Sunday festivities, or for a good weekly meal prep option since there are tons of leftovers! Make it on the stove-top or right in your Instant Pot pressure cooker for an easy turkey chili recipe! Simply swap out turkey for beef to make the best beef chili recipe!

How to Make Turkey Chili

The best part? You can customize this chili to your liking. Some days I’ll add more veggies based on what is in season. Make it on the stove-top, or in the Instant Pot pressure cooker! I’ve also perfected this chili to be equally delicious with or without the beans. Instant Pot directions included, and Whole30-approved!

Healthy Turkey Chili Recipe

Ahhh… comfort food. I think I could make this recipe with my eyes closed at this point! It is always a huge hit and it’s one of my top rated recipes. Perfect for a big party, football Sunday, or for a good weekly meal prep (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, simply omit the beans! They are optional!

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!

Want more chili recipes?

• Sweet Potato Vegetarian Chili
• White Chicken Chili
• Buffalo Chicken Chili

What do you top chili with?

• Scallions
• Avocado Slices
• Cheese
• Diced Onion
• Cilantro
• Diced Tomatoes
• Guacamole
• Tortilla Chips
• Shredded Lettuce
• Sour Cream
• Additional red pepper flakes if desired for heat
• and MORE!

Healthy Turkey Chili

Print shopping list

Prep Time 00:15 Cook Time 03:00 Total Time 3:15 Serves 6-8

5.0 rating

3 reviews

Ingredients

• 1 tablespoon extra-virgin olive oil or oil of choice
• 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
• 1 (15-ounce) can diced tomatoes
• 1 (15-ounce) can tomato sauce
• 1 (6-ounce) can tomato paste
• 2 cups water, more as needed
• 1 teaspoon fine sea salt, more to taste
• 3 tablespoons chili powder
• 1 tablespoon paprika
• 1/2 teaspoon cayenne pepper, more to taste or use as desired based on spice level
• 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

Directions

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.
6. Store in refrigerator for 1 week or store in the freezer for up to 3 months!

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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