Turkey Chili is loaded with fresh vegetables, lean ground turkey, and three beans. It’s customizable and so easy to make. This turkey chili recipe includes instructions for Instant Pot, slow cooker, or stove!
Everyone should have a healthy chili recipe
This turkey chili recipe has been a foundation recipe for years here at TKG…and it’s time we shared it with you! It’s not the only chili recipe up our sleeve, but it’s so reliable, we use it as a guideline for other chili recipes.
It’s so versatile that we’ve made it in large batches for game day food as well as weekly meal prep.
The best part is that it feeds a small army, and is so easy to freeze and reheat on those 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 a healthier option.
Turkey chili ingredients
* get recipe amounts below
- extra virgin olive oil
- garlic
- onion
- celery
- bell pepper
- 99% lean ground turkey
- canned diced tomatoes
- tomato sauce
- chicken broth (or veg broth or water)
- kidney beans, northern beans, and black beans (or any beans)
- corn
- tomato paste
- chili powder, crushed red pepper flakes, and cumin
- salt and pepper
Instant pot turkey chili instructions
* See full recipe below
- 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.
Grab my easy Instant Pot recipes
Slow cooker turkey chili
* See full recipe below
- 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
* See full recipe below
- 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.
Just remember, more time on the flame equals more flavor!
What toppings go with chili?
- avocado
- tortilla chips
- Serrano or jalapeno peppers
- sour cream
- shredded cheddar cheese
- green onions
- crushed up crackers
- hot sauce
Secret ingredients in my healthy chili recipe
There are two secret ingredients we often use for our chili recipes here at TKG headquarters.
- cocoa powder (about 1 tsp per quart of chili)
- dark beer, baby! (1 – 12oz bottle per 2-3 quarts of chili. Replaces chicken stock.)
Jeff and I have been doing this for years. Somehow, I got the idea to add cocoa powder and Jeff’s wanted to add beer. Dayam people…just YUM!
If you do one, or the other…or both, you will taste the difference in chili…forevah! Trust me on this one, guys! And please, do let me know in the comments below if you tried the secret ingredients!
What can you 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)
- Loaded 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
- Breakfast bake – eggs and chili, baked
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
Grab my easy Instant Pot recipes
Turkey Chili Recipe for Instant Pot, Slow Cooker, and Stove
Ingredients
- 2 Tbsp Extra Virgin Olive Oil
- 4 cloves Garlic minced
- 1/2 large Onion 1 cup diced
- 1 large Celery Stalk 1/2 cup diced
- 1 large Bell Pepper 1 cup diced
- 1 lb Extra Lean Ground Turkey
- 1 14.5 oz can Diced Tomatoes keep juice
- 1 14oz 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 tsp Crushed Red Pepper Flakes
- 1/2 tsp Ground Cumin
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.
- Add 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 25 minutes (or more) to reach desired consistency.
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
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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! 🙂
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 🙂
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!
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!
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 🙂
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!!
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 🙂
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!
Thanks Daniela! I’m so crazy for those Serrano toppers 🙂 My other half grows them and they’re just lovely!
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! 🙂
Yay Trish, thanks! This one make a lot too…perfect for a family, and for freezing 🙂
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!
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!
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!
You’re so welcome, Leah! Hope you love this one like we do! 🙂
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!
Yay thanks Carmy! I can’t help but load the veggies into my chili…every time! 😉
My wife would really love this recipe! Thank you
Thanks Bryan! Hope you’ll make it for her 🙂
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!
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!
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.
Thanks Gloria…this is the perfect potluck chili. Easy, affordable, delish, and makes a lot!
Chili is the best isn’t it?! Sounds amazing and excited to give this one a try.
Thanks Matt! Hope you love it like we do! 🙂
Chili is on my mind as it gets cold out!! This will be my first time trying turkey chili. Looking forward to it!
Awesome Jenna! Hope you love it! Be sure to note that this recipe yields 3 quarts 😉
This three bean turkey chili looks so tasty and colorful. I can’t wait to make this for my family.
Thanks Kelly! Hope your family loves it! 🙂
Hooray for chili season! I can’t wait to try this yummy looking recipe!
Thanks Tayler…I’m cheering for chili season too! 🙂
This looks so good! I make chili all the time and will give this recipe a go for sure!
Thanks Louise…it’s a staple over here too! 🙂
We’ve been having such bitter cold weather! This looks perfect for my menu plan!
Awesome Cindy…it makes menu planning so easy 🙂