This recipe was originally published at an earlier date. It has been improved, updated, and re-photographed for you today!
This healthy turkey chili is thick and delicious with just the right amount of spice! Lean ground turkey and black beans provide plenty of protein too.
Cold days call for chili in my book. Really chili is practically a year round food for this family because it’s so easy to make and everyone in our house loves it! You can make this healthy turkey chili on the stovetop in just 30 minutes or pop it in the slow cooker for an all day simmer!
I try to always make a double batch so we can eat one and freeze one for later (see below for freezing instructions). Or I might take one batch to a friend or neighbor because nothing says “get well soon” or “life sucks but hopefully it will get better soon” like food delivered to your door. Or I’ll save the leftovers and we can eat them with hot dogs or mix into some melted Velveeta for some chili con queso! (<<so. not. healthy. but SO good) I love how flexible this chili is…that’s why it is one of our go-to meals!
And let’s not forget to talk chili toppings! We keep things simple with a dollop of sour cream, a sprinkle of shredded cheese and some crackers. If you want to add some spicy peppers or fritos to the top, you do you.
Healthy Turkey Chili
- 1 medium onion, diced
- 1 Tablespoon olive oil
- 1 pound lean ground turkey
- 1 15 ounce can diced tomatoes
- 1 15 ounce can tomato sauce
- 1 Tablespoon chili powder (more if you like it spicy!)
- 1 teaspoon cumin
- 1 teaspoon garlic
- ½ teaspoon salt
- ½ teaspoon black pepper (or to taste)
- red pepper flakes to taste
- 1 can black beans
- For stovetop: Pour oil into large panover heat. Add onion and cook until translucent. Add ground turkey to the pan and cook until no pink remains. Pour in tomatoes and tomato sauce. Next add chili powder, cumin, garlic, salt, pepper and red pepper flakes. Bring to a boil; reduce heat and simmer 10 minutes to fuse flavors. Add black beans and return heat to medium until beans are cooked through, approximately 8 minutes. Top with cheddar cheese and sour cream.
- For slow cooker: Pour oil into large pan over heat. Add onion and cook until translucent. Add ground turkey to the pan and cook until no pink remains. Transfer onion and turkey to slow cooker. Add remaining ingredients. Stir. Cook on low 4-6 hours or high 2-3 hours.
To freeze chili let it come to room temperature. Then place in quart freezer bag. Squeeze out as much air as possible. Lay flat to freeze (saves space) or I try to flash freeze in container of similar size and shape to my crockpot. Then remove the bag from the container a couple hours later and it will still hold the shape. I get all my freezing tips and info from this cookbook!
Chili Tips & Substitutions
A lot of chili recipes call for a teaspoon or so of sugar to help reduce the acidity of the tomatoes. I haven’t been able to tell the difference with it there or not so I just leave it out–less sugar, even a little bit, sounds good to me! Also, we leave out bell peppers, but if you’d like to add them in just dice and add with the onions.
Do you like how I give you a recipe and then tell not to follow the instructions. 😂 Truly, chili is a preference thing! Also, no corn in this recipe because corn is for taco soup. And taco soup is just chili that ha s taken a high school spanish class.
But really, make this chili and it will make you feel warm and cozy in your heart.
What toppings do you like on your chili? Yay or nay to corn in chili?