Delectable Turkey Chili loaded with fresh vegetables, lean ground turkey, beans, and rich chili flavor. This easy turkey chili recipe is a favorite in the soup/chili collection for Instant Pot, stove, or crockpot.
This Turkey Chili is loaded with fresh vegetables, lean ground turkey, and three different beans. It's customizable (you can easily use beef), easy to make, and perfect for busy weeknights or game day grub. When we want to feed an army for family dinners or game day, it's one of our favs! It's also easy to freeze and reheat on busy weeknights.
What's in a healthy chili recipe?
In my book, the vegetables and beans will greatly outnumber the meat in a healthy chili recipe. Since ground turkey has 4% less saturated fat than beef, turkey chili is often viewed as the healthier choice over beef.
Turkey chili recipe ingredient list
- olive oil
- garlic
- onion
- celery
- bell pepper
- 93% lean ground turkey (or ground beef)
- diced tomatoes
- tomato sauce and tomato paste
- chicken broth (or veg broth or water)
- kidney beans, northern beans, and black beans (or any beans)
- corn
- chili powder, crushed red pepper flakes, and cumin
- salt and pepper
Instant pot turkey chili instructions
- Saute vegetables.
- Add ground turkey and saute until cooked through.
- Add all remaining ingredients.
- Pressure cook 2 minutes with a 10 minute natural pressure release.
- Release steam, open lid, and serve warm.
Slow cooker turkey chili
- Saute vegetables and ground turkey in a skillet.
- Transfer them to a slow cooker.
- Add all other ingredients.
- Cover and set the slow cooker on HIGH for 2 hours or LOW 4-8 hours.
- Serve warm.
Classic turkey chili on the stove
- Saute vegetables and ground turkey in the soup pot.
- Add all other ingredients.
- Boil then simmer chili until it cooks down to desired consistency.
- Serve warm.
How to make turkey chili thick
Chili naturally thickens as it cooks. By heating it, the liquid evaporates, which reduces the sauce, causing it to thicken and build all that chili flavor we love!
If you're cooking your turkey chili on the stove and it's not thick enough at the end of the cooking time, remove some of the liquid with a spoon/ladle and continue simmering. Repeat as needed until you reach your desired consistency.
Chili topping ideas
- avocado
- tortilla chips or corn chips
- Serrano or jalapeno peppers
- sour cream
- shredded cheddar cheese
- green onions
- crushed up crackers or potato chips
- hot sauce
Healthy chili secret ingredients
There are two secret ingredients we often use for our chili recipes here at TKG headquarters.
- cocoa powder (about 1 Tbsp to this recipe)
- dark beer (add a 12oz bottle in place of chicken stock.)
Cocoa powder or dark beer? Both! We've been doing this for years and can't go back.
What to do with leftover chili?
Sky's the limit, but we'll take leftover chili any day of the week and turn it into:
- chili mac and cheese - chili and mac and cheese together, forevah!
- chili dogs - chili and hot dogs (grilled or pan-fried, not boiled)
- chili covered Totchos (Tater Tot Nachos)
- loaded chili potatoes - chili topped baked potatoes with ALL the fixings
- cheesy chili fries - french fries with chili and cheese, and hot sauce
- Shepherd's pie - because mashed potatoes and chili together are divine
- scrambled eggs and chili
Can you freeze turkey chili?
Yes, we freeze this turkey chili every time we make a batch because the recipe yields 3 quarts, which is more than we can eat in one week.
To freeze turkey chili, allow it to cool completely, then package into desired sizes of airtight containers, plastic freezer bags, or vacuum sealer packaging.
Recommended tools
Other soup and chili recipes to love
- Italian Sausage Soup with Orzo for Instant Pot or Stove
- Lasagna Soup for Instant Pot or Stove
- Easy Chicken Tortilla Soup
- White Chicken Chili
- Crockpot Chicken Vegetable Soup
- Three-Bean Vegan Chili for Instant Pot, Stove, or Crockpot
Turkey Chili Recipe
Ingredients
- 2 Tbsp Olive Oil
- 4 cloves Garlic, minced
- 1/2 large Onion, diced (1 cup)
- 1 large Celery Stalk, diced (1/2 cup)
- 1 large Bell Pepper, diced (1 cup)
- 1 lb 93% Lean Ground Turkey, or sub ground beef
- 1 15 oz can Diced Tomatoes, keep juice
- 1 15oz can Tomato Sauce
- 2 cups Chicken Broth, or water
- 1 15 oz can Red Kidney Beans, drained and rinsed
- 1 15 oz can Great Northern Beans, drained and rinsed
- 1 15 oz can Black Beans, drained and rinsed
- 1 cup Corn, fresh or frozen
- 3 oz Tomato Paste
- 2 Tbsp Chili Powder, or 1/4 cup for bigger chili flavor
- 1 tsp Kosher Salt
- 1 tsp Pepper
- 1/2 tsp Ground Cumin
- 1/2 tsp Crushed Red Pepper Flakes, optional
Recipe Instructions
Instant Pot Turkey Chili
- Select "Sauté" on the Instant Pot and heat the OLIVE OIL.
- When the display reads "Hot", add GARLIC, ONIONS, CELERY, and BELL PEPPER; sauté until tender (about 3 minutes).
- Add GROUND TURKEY; stir as needed to break apart, and cook until it’s no longer pink.
- Stir in TOMATOES, TOMATO SAUCE, CHICKEN BROTH, BEANS, CORN, TOMATO PASTE, and SEASONINGS.
- Press the "Cancel" function on the Instant Pot. Secure the lid and turn the pressure release valve to the "Sealing" position.
- Select "Manual" or "Pressure Cook" on "High" pressure for 2 minutes.
- When the cycle completes, allow the Instant Pot to sit for 10 minutes, undisturbed, for a natural pressure release (NPR).
- Then, using an oven mitt for protection, release any remaining steam by turning the pressure release valve to the "Venting" position.
- The cooker automatically goes into "Keep Warm" mode until you shut it off.
Classic Turkey Chili on the Stove
- In a 5-quart pot on medium heat, heat OLIVE OIL (about 2 min)
- Add GARLIC, ONIONS, CELERY, and BELL PEPPER; sauté until slightly tender (about 4 minutes).
- Add GROUND TURKEY; stir as needed to break apart, and cook until it’s no longer pink.
- Add TOMATOES, TOMATO SAUCE, CHICKEN BROTH, BEANS, CORN, TOMATO PASTE, and SEASONINGS.
- Turn heat to med-high; bring chili to a boil for a few minutes, stirring as needed.
- Reduce heat to low; cover and simmer until chili thickens to your liking, stirring as needed.
Slow Cooker Turkey Chili
- Place 10” skillet on medium high flame; add OLIVE OIL and heat until shimmering (about 2 minutes).
- Add GARLIC, ONIONS, CELERY, and BELL PEPPER; sauté until slightly tender (about 4 minutes).
- Add GROUND TURKEY; stir as needed to break apart, and cook until it’s no longer pink.
- Transfer cooked veggies and turkey over to a (minimum) 3-quart slow cooker.
- Add TOMATOES, TOMATO SAUCE, CHICKEN BROTH, BEANS, CORN, TOMATO PASTE, and SEASONINGS.
- Cover and set the slow cooker on HIGH for 2 hours or LOW 4-8 hours.
Storage and Reheat Instructions
- Store chili in an airtight container up to 5 days in the refrigerator and up to 3 months in the freezer.To thaw, transfer frozen chili from freezer to refrigerator 48 hours before reheating and serving.Reheat chili via microwave in a heat-safe container, or on the stove. Add a little water to the chili if it's too thick.
Nutrition
Nutrition data provided as courtesy estimates using unbranded ingredients from a nutrition database. Please consult preferred resource for precise data.
Kate says
This is the BEST turkey chili recipe! It is easy to make. You only dirty one pot, and it has such a good spice kick. A definite crowd pleaser! Perfect for winter nights, the Super Bowl, a dinner party, potluck, you name it. I'm obsessed! Thanks for sharing this delicious turkey chili recipe.
Thanks so much, Kate! I am happy you love it and I'm soooo loving your enthusiasm! 🙂
Amanda says
This is such a vibrant, fresh looking chili (I love the photos!). I'm starting to look for recipes for my game day parties for after the holidays, and this will be absolutely perfect for my guests. I love that it's a turkey chili instead of beef, so I can accommodate even more of my friends' diets. What great ideas for using leftover chili, too - I think that chili breakfast bake is going to have to happen!
Thanks Amanda! Hope you love this recipe 🙂
Mackenzie says
As silly as it sounds, beans are my favorite food. One of my biggest complaints with chili is that it doesn't have enough beans, so this three bean variety is screaming my name. Plus, I always grab ground turkey at the store as a backup, so the ingredients for this meal are almost always in my kitchen. I love the idea of using the extra leftovers for chili mac or potatoes! I definitely know how I'm using mine!
Thanks Mackenzie! Sounds like I made this chili with you in mind 😉 Can't wait for you to eat some chili mac!
Dana says
I love turkey chili! I grew up eating the usual beefy chili, and though it was good, ground beef doesn't always sit well with me anymore. Red meat is a *sometimes* thing. So I've been subbing in poultry where I can, and always coming out pleasantly surprised! I haven't made chili in ages. I can't wait to give this a whirl.
Thanks Dana! Yep, beefy chili here too and these days, beef is 'sometimes' for me too 🙂 I think you'll love this chili!
Marisa Franca says
I've never tried making chili with turkey -- or with 3 beans. Your recipe fascinates me and I'm dying to try it -- all the way to the jalapeños you add on top. The chili looks hearty and the red pepper would give it a healthy dose of a kick. This recipe is a winner with me.
Thanks Marisa! Yes, if you've never had turkey chili with 3 beans, this is a great recipe to get you started! Hope you can try it out sometime 🙂