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Healthy turkey chili in a bowl
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5 from 5 votes

Healthy Turkey Chili

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. 
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 26 minutes
Course: Soup
Method: Instant Pot, Slow Cooker, Stove Top
Servings: 6 people
Author: Lexi

Ingredients

  • 1 tablespoon olive oil
  • 1 large onion, diced
  • 2 medium bell peppers, diced (I like green and red)
  • 2 large carrots, peel and diced
  • 2 celery ribs, diced optional
  • 3 garlic cloves, minced
  • 2 pounds ground turkey or beef
  • 1 15 ounce can tomato sauce
  • 1 15 ounce can diced tomatoes
  • 1 6 ounce can tomato paste
  • 2 cups water or chicken broth
  • 1 teaspoon fine sea salt, more to taste
  • 1 teaspoon black pepper, more to taste
  • 1 tablespoon chili powder
  • 2 teaspoons paprika
  • 1/8 teaspoon cayenne pepper optional
  • 1 teaspoon ground cumin
  • 1 teaspoon celery seed
  • 1 15 ounce can kidney beans, rinsed and drained optional
  • 1 15 ounce can black beans, rinse and drained optional

Instructions

Stove Top:

  • Once hot add onions, peppers, carrots, celery, and cook, stirring occasionally, until very softened, about 10 minutes. 
  • Add in the garlic and the ground turkey and cook until no pink remains, about 8 minutes.
  • Add in the remainder of the ingredients and stir together.
  • Bring up to a boil and then reduce heat to simmer until very thickened about 1-1/2 to 2 hours, adding more water if necessary. Taste and adjust spices as desired! I'll often add a bit more salt, cumin, and chili powder as desired.
  • Serve with desired garnishes.

Instant Pot:

  • Heat the oil using the saute function in a 6 or 8 quart Instant Pot. Once hot add onions, peppers, carrots, celery, and cook, stirring occasionally, until very softened, about 10 minutes. 
  • Add in the garlic and the ground turkey or beef and cook until no pink remains, about 5-8 minutes.
  • Add in the remainder of the ingredients except the beans, and only add 1 cup of water (instead of the two listed in the ingredients).
  • Cover and set the steam valve to sealing. Cook on manual high pressure for 15 minutes and then once done, use a quick pressure release.
  • Open lid and add in the beans and cook until warmed through.
  • Taste and adjust spices as desired! I'll often add a bit more salt, cumin, and chili powder as desired.
  • Serve with desired garnishes.

Video

Notes

  • Omit beans to make this Whole30 compliant and paleo-friendly!
  • Store in refrigerator for 1 week or store in the freezer for up to 3 months!
  • This recipe was updated in 2020 with new photos.