Healthy Turkey chili is a comforting and healthy meal prepared with leftover shredded turkey and cooked either in the slow cooker or stovetop. It makes one of those high-protein dinners for the Fall and Winter months!
Table of Contents
Why You’ll Love This Turkey Chili
- Nutrient-packed: With a combination of protein-rich turkey and fiber-rich foods such as beans and veggies, this turkey chili recipe is as nourishing as it is delicious. It's also gluten-free, dairy-free, low-fat, and low-carb (not keto)... or one of those high-fiber recipes!
- Great for leftovers: This recipe is perfect for using up those post-holiday turkey leftovers and the already-seasoned turkey adds depth to the chili.
- Easy to batch cook: Whether you're preparing high-protein meal preps for lunch or dinner, or are feeding a large crowd, this turkey chili recipe can be scaled easily. Find out more about how to meal prep easily for the week!
- Versatile: With options to make it vegetarian, use different vegetables, or adjust the heat level, this leftover turkey chili is always a hit with everyone at the table.
Healthy Turkey Chili Recipe
I can never resist a hearty bowl of chili, especially when it's as flavorful as this healthy turkey chili recipe! Made with just a handful of pantry staples and leftover turkey, it takes little effort to transform these ingredients into a wholesome and balanced meal.
The savory depth of shredded turkey combined with the spice-infused broth creates an irresistible flavor profile. I’ve added traditional spices like chili powder and cumin, which impart an earthy and spicy touch, but the seasonings can be customized to suit your taste preferences.
My favorite part of this recipe is just how versatile it is! You can make it in a slow cooker or on the stovetop, use up leftover turkey from the holidays, or purchase a rotisserie chicken for a convenient weeknight meal.
Ingredients and Substitutions
To make this healthy turkey chili, you'll need:
- 3 Tbsp. olive oil (You can use avocado oil or canola oil as alternatives).
- 2 medium white onions, diced (or yellow onions).
- 2 carrots, chopped (if carrots are unavailable, you can use parsnips or celery).
- 2 garlic cloves, minced (Garlic powder will work in a pinch).
- 1 Tbsp. chili powder (Try paprika for a milder substitute or cayenne for more heat).
- 2 Tbsp. cumin (Coriander will also work).
- 1 Tbsp. dried oregano (Dried marjoram or basil can replace oregano).
- 2 bay leaves (Thyme may offer a similar depth of flavor, though not quite the same).
- 1 ½ tsp. kosher salt
- Fresh black pepper, to taste
- 4 cups shredded leftover turkey meat (You can also use shredded chicken with the leftovers of this Instant Pot Whole Chicken).
- 1 (28 oz.) can of crushed tomatoes (Diced tomatoes or tomato puree can be used if needed).
- 1 (14.5 oz.) can fire-roasted diced tomatoes (Regular diced tomatoes will also work, or for a similar flavor, you can add a touch of smoked paprika).
- 4 cups chicken broth (Low-sodium vegetable stock or turkey stock will also work).
- 1 (15.5 oz.) can red kidney beans, rinsed + drained (or, try black beans or pinto beans).
- 1 (15.5 oz.) can cannellini beans, rinsed + drained (Great Northern beans or chickpeas are other good options).
- ½ cup frozen corn (You can also use fresh corn kernels or drained canned corn).
How to Make Turkey Chili
Stovetop Method:
1. Heat a large Dutch oven or pot over medium heat. Add the oil and then the onions and carrots, and cook for 4-5 minutes, stirring occasionally, until the onions start to soften. Add the garlic and cook for about 30 seconds, stirring occasionally.
2. Stir in chili powder, cumin, dried oregano, bay leaf, salt, and black pepper, to taste. Cook for 1 minute or until the flavors blend.
3. Add the turkey meat, crushed tomatoes, diced tomatoes, and stock. Simmer, partially covered, over medium-low heat for 25 minutes.
4. Stir in the kidney beans, cannellini beans, and corn, and simmer for 5-8 minutes longer.
5. Discard bay leaves, adjust salt and pepper, and serve your healthy turkey chili with toppings of choice.
Crockpot:
- Heat a large skillet over medium heat. Add onions and carrots, and cook for 4-5 minutes, stirring occasionally, until the onions begin to soften. Add the garlic and cook for about 30 seconds, stirring once and a while.
- Stir in chili powder, cumin, dried oregano, bay leaf, salt, and black pepper, to taste. Cook for 1 minute or until the flavors blend. Transfer everything to the crock pot!
- Add the turkey meat, crushed tomatoes, diced tomatoes, stock, kidney beans, cannellini beans, and corn to the crock pot. Stir to combine and cook on LOW for 4-6 hours.
- Discard the bay leaves, adjust the salt and pepper, and serve crock pot turkey chili with toppings of choice such as chopped green onions, sour cream, and avocado slices.
Toppings
This leftover turkey chili in a slow cooker is delicious as-is, but if you want to enhance the flavors even more, try serving it with some classic toppings like these:
- Sour cream (low-fat)
- Avocado slices
- Shredded cheese
- Fresh cilantro
- Diced green onions
- Sliced jalapeños
- Lime wedges
- Crushed corn tortilla chips
- Salsa or hot sauce
- Pickled red onions
Useful Tips for Making The Best Healthy Turkey Chili
- Everyone's spice tolerance varies, so feel free to reduce the chili powder or add more for a spicier recipe. You can also add red chili flakes, Sriracha, diced chiles, ground-dried red chiles, or jalapeños.
- Keeping this leftover turkey chili in a Crockpot at a slow simmer helps the flavors meld better.
- If you prefer your vegetables with a bit of bite, add them later in the cooking process to avoid overcooking.
- Feel free to mix and match vegetables and bean types based on what you have available.
- For a thicker consistency, mash some of the beans or add a cornstarch slurry.
- After cooking, let your chili sit for a few minutes as this allows the flavors to settle and the broth to thicken slightly, making for a richer taste and texture.
Variations
- Instant Pot turkey chili: For a quick and convenient option, you can utilize the Instant Pot to pressure-cook your turkey chili, just like in my Instant Pot chili. By sealing in the pressure, it develops a deep, complex taste in a fraction of the traditional cooking time.
- Ground turkey chili: Instead of using leftover turkey shreds to make leftover turkey chili, you can opt for ground turkey meat. The result is a finer, more integrated texture that's equally delicious and oftentimes more accessible. You will need to cook the turkey at the start of the process until it browns before adding the liquids.
- White turkey chili: Traditional white turkey chili leans on a lighter, brothier base because it contains no tomato base. It's usually less spicy and less robust in flavor.
- Vegetarian or vegan chili: Swap out the turkey for an extra can of beans. Additionally, incorporate more vegetables like sweet potatoes, yellow corn, and peppers.
What to Serve With
To bulk up your chili, you can never go wrong with a side of cornbread, corn muffins, or even keto tamales.
For a light option, pair your healthy turkey chili recipe with a fresh butternut squash salad and a zesty vinaigrette, roasted vegetables, or grilled corn on the cob.
Steamed rice or quinoa makes the perfect accompaniment if you want to stretch your recipe.
Alternatively, you can scoop up this red turkey chili with tortillas, naan, sourdough bread, air fryer garlic bread, crackers, or tortilla chips.
FAQs
Turkey chili is primarily made of cooked turkey meat, a blend of spices (like cumin and chili powder), beans, a mix of vegetables, and broth or stock.
Yes, this Crockpot turkey chili is healthy because it's packed with lean protein from the turkey, fiber from the beans, and various vitamins and minerals from the vegetables.
Yes, you can make it vegetarian by omitting the turkey and adding more beans or other plant-based proteins like tofu or tempeh.
Yes, ground turkey can easily replace leftover turkey chunks for a finer texture. Just make sure to brown it at the start so it properly cooks.
To fix bland turkey chili, add more spices like cumin, chili powder, or garlic. You can also add an extra dash of salt or a squeeze of lime to enhance the flavors.
White chili is made with either turkey or chicken, white beans, chili pepper or powder, and broth, conveying a beige color. On the other hand, red turkey chili has a tomato-base broth, conveying a deep red color.
How to Store
- Store turkey chili leftovers in an airtight container in the fridge for 3-4 days.
- To freeze it, transfer cooled chili into freezer-safe containers (or freezer-safe bags) and freeze for up to 3 months.
- Thaw overnight in the fridge, then reheat on the stovetop over medium heat.
Other Turkey Recipes
- Best turkey brine
- Smoked turkey legs
- Gluten-free turkey gravy
- Instant Pot turkey breast
- Turkey Sandwich
- Turkey pot pie
PIN AND ENJOY!
The Best Healthy Turkey Chili
Ingredients
- 3 tablespoons olive oil You can use avocado oil or canola oil as alternatives.
- 2 medium white onions diced. Or yellow onions.
- 2 carrots chopped. If carrots are unavailable, you can use parsnips or celery.
- 2 garlic cloves minced. Garlic powder will work in a pinch.
- 1 tablespoon chili powder Try paprika for a milder substitute or cayenne for more heat.
- 2 tablespoons cumin Coriander will also work.
- 1 tablespoon dried oregano Dried marjoram or basil can replace oregano.
- 2 bay leaves Thyme may offer a similar depth of flavor, though not quite the same.
- 1½ teaspoons kosher salt
- Fresh black pepper to taste
- 4 cups shredded leftover turkey meat You can also use shredded chicken.
- 28 ounce 28 oz. can of crushed tomatoes (Diced tomatoes or tomato puree can be used if needed).
- 14.5 ounce can fire-roasted diced tomatoes (Regular diced tomatoes will also work, or for a similar flavor, you can add a touch of smoked paprika).
- 4 cups chicken broth Vegetable stock or turkey stock will also work
- 15.5 ounce can red kidney beans, rinsed + drained (or, try black beans or pinto beans).
- 15.5 ounce can cannellini beans, rinsed + drained (Great Northern beans or chickpeas are other good options).
- ½ cup frozen corn You can also use fresh corn kernels or drained canned corn.
Instructions
Stovetop Method
- Heat a large Dutch oven or pot over medium heat. Add the oil and then the onions and carrots, and cook for 4-5 minutes, stirring occasionally, until the onions start to soften. Add the garlic and cook for about 30 seconds, stirring occasionally.
- Stir in chili powder, cumin, dried oregano, bay leaf, salt, and black pepper, to taste. Cook for 1 minute or until the flavors blend.
- Add the turkey meat, crushed tomatoes, diced tomatoes, and stock. Simmer, partially covered, over medium-low heat for 25 minutes.
- Stir in the kidney beans, cannellini beans, and corn, and simmer for 5-8 minutes longer.
- Discard bay leaves, adjust salt and pepper, and serve your healthy turkey chili with toppings of choice.
Crockpot
- Heat a large skillet over medium heat. Add onions and carrots, and cook for 4-5 minutes, stirring occasionally, until the onions begin to soften. Add the garlic and cook for about 30 seconds, stirring once and a while.
- Stir in chili powder, cumin, dried oregano, bay leaf, salt, and black pepper, to taste. Cook for 1 minute or until the flavors blend. Transfer everything to the crock pot!
- Add the turkey meat, crushed tomatoes, diced tomatoes, stock, kidney beans, cannellini beans, and corn to the crock pot. Stir to combine and cook on LOW for 4-6 hours.
- Discard the bay leaves, adjust the salt and pepper, and serve crock pot turkey chili with toppings of choice such as chopped green onions, sour cream, and avocado slices.
Recipe Video
Recipe Notes
- Store turkey chili leftovers in an airtight container in the fridge for 3-4 days.
- To freeze it, transfer cooled chili into freezer-safe containers (or freezer-safe bags) and freeze for up to 3 months.
- Thaw overnight in the fridge, then reheat on the stovetop over medium heat.
Nutrition
** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.
Please note that health-focused and diet information provided on easyanddelish.com is for educational purposes and does not constitute medical advice, nor is it intended to diagnose, treat, cure, or prevent disease. Consult with your doctor or other qualified health professional prior to initiating any significant change in your diet or exercise regimen, or for any other issue necessitating medical advice.
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