This one-pot turkey chili is a lean, healthier version uses canned beans and tomatoes, so it whips up in no time.
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Shake off the cold weather with my warm and comforting savory Turkey Chili. You only need one pot to create this super-satisfying meal packed with protein, fiber and spices. This lean, healthier version uses canned beans and tomatoes, so it whips up in no time. Adjust the heat and add-ins to accommodate your family’s tastes and watch it disappear!
WHY WE LOVE THIS TURKEY CHILI RECIPE
- Quick and easy to make in one pot so clean up is easy.
- Loaded with protein and fiber, plenty of flavor, and perfect blend of spices.
- Hearty and healthy meal that is made with simple ingredients
- Allergy-friendly recipe is gluten-free, dairy-free, egg-free, soy-free, and nut free.
- A warm bowl of chili is the perfect ending to a cold, crisp day.
- Easy to customize with your favorite adds or leave out anything you don’t have on hand.
- Perfect for tailgates, meal prep, and weekday dinners.
Ingredients
- Ground turkey: Any type of ground meat will do.
- Yellow onion, chopped: Another type of onion, like red, sweet, or white, can be used instead. If you don’t have any onions, add some onion powder to the dish instead.
- Chili powder
- Salt
- Cumin
- Garlic powder: If you would like to mince some garlic and add it to the meat instead, feel free!
- Canned red kidney beans, undrained
- Canned pinto beans, undrained: Black beans or another favorite type of canned bean can be substituted here or for the red kidney beans.
- Canned fire-roasted tomatoes, undrained: You can use regular canned diced tomatoes as well.
- Canned tomato paste: For a little thinner sauce, use tomato sauce instead.
- Optional garnishes: Sour cream, shredded cheese, chopped parsley
SUBSTITUTIONS AND ADDITIONS
- Make It Meatless: You can skip the meat and add more beans, like white or black beans, veggies, or even quinoa.
- More Meat Options: Try the classic ground beef, ground chicken, ground sausage, or even shredded pork instead of ground turkey.
- Add Some Spices: Feel free to use other spices such as paprika, dried oregano, ground cayenne pepper, ground coriander, or any other you like.
- Veggies: Add some veggies to the mix, such as bell peppers, corn, roasted green chilies or zucchini for an additional boost of vitamins and nutrients.
HOW TO MAKE THE BEST TURKEY CHILI RECIPE
This homemade Turkey Chili recipe is so easy and quick to prepare and makes a healthy, hearty meal. Loaded with protein, fiber, and tons of flavor, this is the perfect one-pot comfort food meal to warm you up this winter.
- Add ground turkey, onion, chili powder, salt, cumin, and garlic powder to a large pot and cook for 5-7 minutes.
Pro Tip: Cook until the onions soften and the turkey is no longer pink.
- Drain the grease from the pot.
- Mix in the kidney beans, pinto beans, fire-roasted tomatoes, and tomato paste and bring to a boil.
- Once boiling, cover the pot and simmer for 30-45 minutes.
- Serve hot with optional garnish. Enjoy!
Storage Tips
- To Store: Store any leftovers, tightly covered, in the refrigerator for up to 3 days.
- To Freeze: You can freeze your chili in a freezer-safe container for 4-6 months.
- To Reheat: Reheat your chili in the microwave or on the stovetop.
More Delicious One-Pot Recipes
Turkey Chili
Serves — 4
This one-pot turkey chili is a lean, healthier version uses canned beans and tomatoes, so it whips up in no time.
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Ingredients
- 1 lb ground turkey
- 1 yellow onion chopped
- 2 tbsp chili powder
- 1 tsp salt
- 1 tsp cumin
- 1 tsp garlic powder
- 15.5 ounce can red kidney beans undrained
- 15.5 ounce can pinto beans undrained
- 14.5 ounce can fire roasted tomatoes undrained
- 6 ounce can tomato paste
- Optional garnishes: Sour cream, shredded cheese, chopped parsley
Instructions
- In a large pot or dutch oven over medium high heat, add the ground turkey, onion, chili powder, salt, cumin, and garlic powder. Cook until the onions soften and the turkey is no longer pink, about 5-7 minutes. Drain grease.
- Pour in the red kidney beans, pinto beans, fire roasted tomatoes, and tomato paste.
- Stir everything together and bring to a boil. Once boiling, cover the pot and simmer for 30-45 minutes.
- Serve hot with sour cream, shredded cheese, and chopped parsley, optional.
Notes
Storage:
- To Store: Store any leftovers, tightly covered, in the refrigerator for up to 3 days.
- To Freeze: You can freeze your chili in a freezer-safe container for 4-6 months.
- To Reheat: Reheat your chili in the microwave or on the stovetop.
Nutrition Info
Calories: 391kcal | Carbohydrates: 51g | Protein: 41g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 1777mg | Potassium: 1491mg | Fiber: 15g | Sugar: 12g | Vitamin A: 2281IU | Vitamin C: 15mg | Calcium: 158mg | Iron: 7mg
