Mouthwatering Turkey Chili recipe loaded with fresh vegetables, lean ground turkey, three beans, and rich chili flavor. Feed your army for days with this turkey chili recipe made for Instant Pot, slow cooker, or stove!
This Turkey Chili is loaded with fresh vegetables, lean ground turkey, and three beans. It's customizable, easy to make, and perfect for busy weeknights or game day. When we want to feed an army, it's budget friendly too! It's also easy to freeze and reheat on busy weeknights. White chicken chili and veggie 3 bean chili are among our favorites too!
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
Ingredient amounts are listed in printable recipe card below.
- olive oil - Use preferred cooking oil.
- garlic, onion, celery, bell pepper - This is the perfect combination of aromatics.
- lean ground turkey - I use 93% lean ground turkey.
- diced tomatoes - You can use whole or crushed tomatoes too.
- tomato sauce and tomato paste - Preferably unflavored tomato sauce.
- chicken broth - Any cooking liquid can be used.
- kidney beans, northern beans, and black beans - Or preferred beans.
- corn - Use canned, frozen, or fresh corn.
- chili powder, crushed red pepper flakes, 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! To speed up the reduction process, ladle out some of the surface liquid and simmer the chili to reduce the liquid that can't be removed.
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
Not-so-secret ingredients you can add
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.)
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 - add chili to mac and cheese. YUMM!
- 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.
Easy soups and chili recipes
- Italian Sausage Orzo Soup
- Lasagna Soup for Instant Pot or Stove
- Easy Chicken Tortilla Soup
- White Chicken Chili
- Crockpot Chicken Vegetable Soup
- Vegetarian Chili for Instant Pot, Stove, or Crockpot
Ground Turkey Chili with 3 Beans
Ingredients
- 2 Tbsp Olive Oil
- 4 cloves Garlic, minced
- ½ large Onion, diced (1 cup)
- 1 rib(s) Celery, 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
- ½ tsp Ground Cumin
- ½ tsp Crushed Red Pepper Flakes, optional
Equipment
- chef knife
- airtight storage containers
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.
Traci Antonovich says
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!
Traci Antonovich says
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!
Traci Antonovich says
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.
Traci Antonovich says
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.
Traci Antonovich says
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 🙂
Debra says
This recipe is right up our alley. Football season and cooler temps means big batches of one pot hearty meals. This is a great addition to my Sunday meal prep too. Gotta love a recipe that includes leftovers that can be taken for lunch. I just got a new thermos too!!
Traci Antonovich says
Thanks Debra! I do love one pot game day food...so versatile. And I love that you just got a new thermos...cheers to all the yummy, warm things that go into it 🙂
Daniela says
This turkey chili looks delicious! And it's so easy to make! I love all the fresh flavors in it, and seeing that I'm obsessed with spicy food, I would probably top mine with some sliced serrano peppers like you suggest. Great recipe!
Traci Antonovich says
Thanks Daniela! I'm so crazy for those Serrano toppers 🙂 My other half grows them and they're just lovely!
Trish says
Oh my family would LOVE this! I've been really trying to get into big batch meals that freeze well, so I'm so happy you mentioned that. Hello dinner! 🙂
Traci Antonovich says
Yay Trish, thanks! This one make a lot too...perfect for a family, and for freezing 🙂
Tracy says
Two of my favorite things about a recipe: when it provides lots of left overs and then also great suggestions on new ways to use those leftovers! This hits both! What an awesome chili on it's own but then a chili Shepard's pie?! Whaattt... that's GENIUS. Planning this in our meal prep this week!
Traci Antonovich says
Thanks Tracy! Yep, there's something about mashed potatoes and chili that just make both of those things even better...if that's even possible LOL 😉 Hope you love this one!
Leah says
This chili sounds so hearty and filling. I love a great bowl of chili, especially when its cold out, and you need to warm up, and this sounds perfect for that! Thanks for this great recipe!
Traci Antonovich says
You're so welcome, Leah! Hope you love this one like we do! 🙂
Carmy says
I love chili! I just made a batch of turkey chili to freeze for the next few weeks. I love that you added extra veggies to this to make it healthier, it's definitely a yummier dish when it's packed with vegs. The mix of beans is also a great way to make the chili more filling!
Traci Antonovich says
Yay thanks Carmy! I can't help but load the veggies into my chili...every time! 😉
Bryan says
My wife would really love this recipe! Thank you
Traci Antonovich says
Thanks Bryan! Hope you'll make it for her 🙂
Lisa says
We have a small family, so I love recipes that freeze well and allow me to do some "batch cooking". This chili recipe sounds like the perfect combo of ease and healthy, hearty, satisfying flavor. I've always been a one-bean chili person -- as in "choose your bean", but it makes so much sense to mix it up with several types. Not only does it give an eye-popping appearance, but it really amps up the protein. We're doing our Christmas decorating this weekend and I think a pot of this on the stove will be the ideal pick me up as we're decking our halls. Thanks for the recipe!
Traci Antonovich says
Awww Lisa, you have such a way with words...and now I want to do exactly what you're doing this weekend (but we just had it last week LOL). Thanks again!
Gloria says
We LOVE chili of ALL kinds. This sounds delicious, and perfect for comfort food season. I will be making a HUGE pot of this to take to a potluck. I know it will be a hit.
Traci Antonovich says
Thanks Gloria...this is the perfect potluck chili. Easy, affordable, delish, and makes a lot!
Matt @ Plating Pixels says
Chili is the best isn’t it?! Sounds amazing and excited to give this one a try.
Traci Antonovich says
Thanks Matt! Hope you love it like we do! 🙂
Jenna says
Chili is on my mind as it gets cold out!! This will be my first time trying turkey chili. Looking forward to it!
Traci Antonovich says
Awesome Jenna! Hope you love it! Be sure to note that this recipe yields 3 quarts 😉
Kelly Anthony says
This three bean turkey chili looks so tasty and colorful. I can't wait to make this for my family.
Traci Antonovich says
Thanks Kelly! Hope your family loves it! 🙂
Tayler Ross says
Hooray for chili season! I can't wait to try this yummy looking recipe!
Traci Antonovich says
Thanks Tayler...I'm cheering for chili season too! 🙂
Louise says
This looks so good! I make chili all the time and will give this recipe a go for sure!
Traci Antonovich says
Thanks Louise...it's a staple over here too! 🙂
Cindy Gordon says
We've been having such bitter cold weather! This looks perfect for my menu plan!
Traci Antonovich says
Awesome Cindy...it makes menu planning so easy 🙂