On a cold day, nothing warms you up faster than a steaming bowl of chili. But over time, those big, meaty bowlfuls can start to take a toll on your waistline. Luckily, turkey chili is the perfect compromise. It has the same hearty texture as beef chili, but it yields only 200 calories (and just 4 grams of fat!) per serving. Here’s how to make the best turkey chili at home.
Not a fan of red chili? This white turkey chili recipe is another healthy favorite.
How to Make Turkey Chili
This turkey chili recipe comes to us from Celesta Zanger of Michigan and has glowing reviews—it’s a five-star recipe! Here’s what you need to make it:
- 1 pound lean ground turkey
- 3/4 cup each chopped celery, chopped onion and chopped green pepper
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1/4 teaspoon pepper
- 1/8 to 1/4 teaspoon cayenne pepper
- 2 cans (14-1/2 ounces each) no-salt-added diced tomatoes, undrained
- 1 jar (24 ounces) meatless pasta sauce
- 1 can (16 ounces) hot chili beans, undrained
- 1-1/2 cups water
- 1/2 cup frozen corn
- 1 can (16 ounces) kidney beans, rinsed and drained
- 1 can (15 ounces) pinto beans, rinsed and drained
- Optional toppings: Sour cream, cubed avocado, diced jalapeno peppers
Directions
Step 1: Brown the turkey
First, we’ll need to cook our turkey. In a large skillet, start by crumbling together the turkey, celery, onion and pepper over medium-high heat. Cook until the turkey is no longer pink, about 6-8 minutes.
Editor’s tip: Lean ground turkey contains 53% less fat and 38% less saturated fat than regular ground turkey. It works great in casseroles, tacos and other dishes that use crumbled meat. Check out our best ground turkey recipes here.
Step 2: Transfer to the slow cooker
Next, we’re going to get our slow cooker in on the action. Transfer the turkey and vegetable mixture to a 5-quart slow cooker. Stir in the seasonings, tomatoes, pasta sauce, chili beans, water and corn. Cook the chili, covered, on high for 1 hour.
Step 3: Cook low and slow
The secret to this chili isn’t in the ingredients as much as it’s in the cooking method. To really build flavor, we’re going to cook the chili on low for an additional 5-6 hours. You can also elevate your dish with one of these chili flavor boosters.
Step 4: Add remaining ingredients
To finish the chili, stir in the kidney and pinto beans. Then, cook covered on low for an additional 30 minutes or until hot.
Step 5: Top it off
Serve chili in bowls and, if desired, top with sour cream, avocado and jalapeno.
Make It Your Own
You can easily customize this chili to suit your tastes. Add some favorite ingredients, sub some others, add your favorite spices—the options are limitless!
Q: Can I use ground beef instead of ground turkey in this chili?
Yes, but it will affect the nutritional value of the chili as ground beef has more fat than ground turkey. To substitute, simply replace the turkey with 1 pound lean ground beef. Or, check out our best chili recipes of all time to find a new favorite.
Q: Can you make turkey chili without beans?
Yes, but the end result will be more like a soup than a chili. Consider using a little less water if you omit the hot chili beans and adjust the spice levels to your taste. You can also substitute different types of beans—such as black beans—if you’d like.
Q: What seasonings can you use in turkey chili?
Our recipe calls for chili powder, cumin, pepper and cayenne pepper—and it also gets some flavor from the hot chili beans. Feel free to adjust the spice level to your individual tastes. For more spice, we recommend adding additional chili powder, 1/4 tablespoon at a time, until you’ve reached the desired spice level.
Q: What toppings go well with turkey chili?
We love to serve this turkey chili with sour cream, cubed avocado and diced jalapeno peppers. But it’s also delicious topped with tortilla chips, bread cubes (we’re big fans of these cornbread recipes), green onion or pepper jack cheese. Go ahead and use whatever chili toppings you love!
How to Make Turkey Chili in an Instant Pot
Short on time? You can use a pressure cooker to make this recipe, too. This version cooks in just 25 minutes!
To make, simply select the saute or browning setting on a 6-quart electric pressure cooker and adjust it for medium heat. Add the turkey and cook until it’s no longer pink, about 6-8 minutes, breaking up the turkey into crumbles as you go. Drain away any fat, then add the water and cook for 1 minute, stirring to loosen any browned bits from the pan.
Return the turkey to the pressure cooker and stir in tomatoes, pasta sauce, beans, celery, onion, green pepper, corn and seasonings. Lock the lid and close the pressure-release valve. Pressure-cook the chili on high for 5 minutes, then let the pressure release naturally for 10 minutes. Quick-release any remaining pressure and serve with desired toppings. You’ll also want to check out our favorite Instant Pot soup recipes.
Freezer Tips
Can’t finish up a batch of chili (or just want to prep in advance)? You can freeze it! Simply cool the chili and place it in freezer containers. To use, partially thaw it in the refrigerator overnight, then heat through in a saucepan, stirring occasionally and adding a little water if necessary.
If properly stored, turkey chili lasts between 4 and 6 months in the freezer. Find out how long other foods last in the freezer here.
Still hungry? Take a look at more tasty turkey chili recipes.
White Turkey Chili
Here's proof that chili doesn't have to be red. I combined several recipes and changed flavors until the recipe was just right. Trust me, this one is a keeper. —Tina Barrett, Houston, Texas
25-Minute Turkey Chili
This recipe for turkey chili is a nice change of pace from traditional beef dishes, offering a whole different set of flavors to enjoy. I like to serve cheddar cheese bread on the side. You can also serve the chili over rice. —Traci K Wynne, Denver, Pennsylvania
Sweet Potato Chili with Turkey
My slow-cooker chili is packed with flavor. Swapping ground turkey for ground beef lightens it up, and sweet potato puree sneaks in a healthy dose of vitamin A. —Rachel Lewis, Danville, Virginia
Autumn Pumpkin Chili
We have this turkey pumpkin chili often because everyone loves it, even the most finicky grandchildren. It’s a definite keeper in my book! —Kimberly Nagy, Port Hadlock, Washington
Effortless Black Bean Chili
My mom found the inspiration for this chili in a slow-cooker cookbook. After a few updates, all of us love it (even those of us who steer clear of beans). We think it's even better served over rice. —Amelia Gormley, Ephrata, Pennsylvania
Turkey Chili with Penne
This turkey chili easily turns into a vegetarian dish by leaving out the meat or replacing it with soy crumbles. A topping of goat cheese makes this full-flavored chili stand out from others. —Patricia Burk, North Canton, Ohio
Quinoa Turkey Chili
This heart-healthy turkey quinoa chili is not only tasty, it's a vitamin and protein powerhouse! —Sharon Giljum, San Diego, California
Mexican White Chili
White chili may be a little different from what you're used to, but it's sure to warm you up on a chilly night. Cilantro and cumin give this chili an authentic Mexican flavor. —Shari Meissner, Chester, Montana
Turkey Chili
I've taken my mother's turkey chili recipe and made it thicker and more robust. It's a favorite, especially in fall and winter. —Celesta Zanger, Bloomfield Hills, Michigan
Kids' Favorite Chili
This third-generation hearty chili is a family favorite. It's a sweet and easy chili that's sure to warm up the whole family on those chilly fall nights. —Terri Keeney, Greeley, Colorado
Turkey White Chili
Growing up in a Pennsylvania Dutch area, I was surrounded by excellent cooks and wonderful foods. I enjoy experimenting with new recipes like this change-of-pace chili. —Kaye Whiteman, Charleston, West Virginia
Slow-Cooker Turkey Chili
I love this recipe. Surprise ingredients like coffee and wine give it a rich, deep flavor that we balance by topping if off with avocado and green onion. Make a big batch and freeze any leftovers! —Terri Crandall, Gardnerville, Nevada
Black Bean 'n' Pumpkin Chili
My family is crazy about this slow cooker chili because it uses ingredients you don't usually find in chili. Believe it or not, I discovered that pumpkin is what makes the dish so special. Cook up a big batch and freeze some for later; it tastes even better reheated. —Deborah Vliet, Holland, Michigan
Black Bean Turkey Chili
This busy-day chili is packed with flavor. We make it ahead and freeze some to eat later. —Marisela Segovia, Miami, Florida
White Bean Turkey Chili
Looking for a hearty but healthy chili for your crew? Well, look no further, Dorothy Muenzer serves this robust meal to her Perry, New York gang and they keep coming back more. Chock-full of ground turkey, white kidney beans and diced tomatoes, it's so full of flavor, your family won't even miss the ground beef!
Pumpkin Turkey Chili
I love pumpkin and my husband loves chili. So I combined them into a recipe we could both be happy about. It's also become a big hit with the rest of my family, and they are always glad to see it at dinner. —Catherine Walmsley, Phoenix, ArizonaThe post How to Make the Best Turkey Chili appeared first on Taste of Home.
Katie Bandurski