I perfected a Heart Healthy Turkey Chili with lean ground turkey, kidney beans and corn that became the best version yet and hides one clever trick you’ll want to know.

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I’ve been chasing a healthy chili that actually makes me forget it’s diet food, and this one nails it. Using lean ground turkey and kidney beans gives it that meaty, satisfying base without feeling heavy.

I call it my Healthy Turkey Chili Crockpot trick for nights when I want simple honest flavor. People swear it’s the BEST, and honestly I get why even my picky friends ask for seconds.

This Clean Eating Turkey Chili version has a sneaky depth that makes you wonder what else is in it, but I won’t say, you’ll find out when you try it.

Ingredients

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Lean turkey adds high quality protein low fat keeps chili hearty not greasy
Kidney beans give fiber and plant based protein plus creamy texture and extra bulk
Tomatoes add tang vitamin C and natural sweetness while making sauce thick
Bell pepper brings vitamin C slight sweetness and crunchy color to every spoonful
Onion and garlic build a savory base give fiber and lots of aromatic flavor
Chili powder cumin and paprika add warmth smoky heat and big chili flavor
Corn brings sweet pop and some carbs plus a nice contrast in texture
Olive oil helps cook turkey adds healthy fats and a rounder mouthfeel
Fresh cilantro and lime brighten the chili making it taste lighter and livelier

Ingredient Quantities

1 lb (450 g) lean ground turkey, 93% lean

1 tbsp olive oil

1 medium yellow onion, finely chopped

1 green bell pepper, chopped

3 garlic cloves, minced

2 tbsp chili powder

1 tbsp ground cumin

1 tsp smoked paprika

1/2 tsp cayenne pepper, optional (adjust to taste)

1 tsp dried oregano

1 tsp kosher salt, or to taste

1/2 tsp black pepper

2 tbsp tomato paste

1 (28 oz / 796 g) can crushed tomatoes

1 cup (240 ml) low sodium chicken or turkey broth

1 (15 oz / 425 g) can kidney beans, drained and rinsed

1 (15 oz / 425 g) can sweet corn, drained (or 1 cup frozen)

1 bay leaf, optional

1 tsp brown sugar, optional

Fresh cilantro and lime wedges for serving, optional

How to Make this

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1. Heat 1 tbsp olive oil in a large pot over medium heat, add 1 medium finely chopped yellow onion and 1 chopped green bell pepper, cook until soft about 5 minutes.

2. Add 3 minced garlic cloves and cook 30 seconds til fragrant.

3. Push veg to the side, add 1 lb lean ground turkey and crumble, brown until no pink remains about 6 to 8 minutes; season while cooking with 1 tsp kosher salt and 1/2 tsp black pepper and scrape up the browned bits from the bottom.

4. Stir in the dry spices: 2 tbsp chili powder, 1 tbsp ground cumin, 1 tsp smoked paprika, 1/2 tsp cayenne pepper if you want heat, and 1 tsp dried oregano.

5. Mix in 2 tbsp tomato paste and cook 1 to 2 minutes to toast it and bloom the spices, stirring so nothing sticks.

6. Pour in 1 (28 oz) can crushed tomatoes and 1 cup low sodium chicken or turkey broth, add 1 bay leaf and 1 tsp brown sugar if using, stir to combine and bring to a gentle simmer.

7. Reduce heat and simmer uncovered 20 to 30 minutes to thicken and let flavors meld, stir occasionally and adjust thickness by simmering longer if needed.

8. Add 1 (15 oz) can drained and rinsed kidney beans and 1 (15 oz) can drained sweet corn or 1 cup frozen corn, simmer another 5 to 10 minutes until heated through.

9. Taste and adjust salt, pepper or cayenne, remove the bay leaf, then serve with fresh cilantro and lime wedges. Let it sit a bit or refrigerate overnight for even better flavor.

Equipment Needed

1. Large heavy bottomed pot or Dutch oven, for browning and simmering
2. Wooden spoon or heat resistant spatula, to scrape up browned bits and stir
3. Chef’s knife, for chopping onion and bell pepper
4. Cutting board
5. Measuring spoons and a 1 cup measuring cup, for spices and broth
6. Can opener
7. Colander or fine mesh sieve, for draining and rinsing beans and corn
8. Ladle or large serving spoon, plus a small bowl for tasting and holding spices before you add em

FAQ

Q: Can I cook this chili in a slow cooker or Instant Pot? A: Yep. For a slow cooker brown the turkey and sauté the onion and pepper first, then dump everything in and cook low 4 to 6 hours or high 2 to 3 hours. For an Instant Pot use the sauté to brown, add the rest, seal and cook high pressure 10 minutes then quick release or natural 5 minutes. If you use dried beans they need soaking or a different cook time.

Q: How do I stop lean ground turkey from getting dry or bland? A: Brown it well in the olive oil so you get color and flavor, don't overcrowd the pan, and brown the tomato paste a minute with the turkey to deepen flavor. Add the broth so it simmers gently, and taste for salt near the end. A little extra fat like a tsp of olive oil or a dab of butter at the end helps too.

Q: How can I make the chili milder or hotter? A: To make milder skip the cayenne and cut the chili powder in half, use less black pepper. To make it hotter add cayenne, extra chili powder, or a chopped jalapeño early in cooking. If it's too hot, stir in plain Greek yogurt or a squeeze of lime or a pinch of brown sugar to tame the heat.

Q: Can I make this vegetarian or swap the beans? A: Sure. Replace the turkey with 2 cups cooked lentils, crumbled tempeh, or extra beans. Use vegetable broth instead of chicken broth. Any canned beans work fine – black, pinto, or cannellini will change texture but taste great.

Q: How do I thicken the chili if it's too thin? A: Simmer uncovered for 10 to 20 minutes to reduce liquid, or mash a cup of the beans against the side of the pot and stir them back in. A quick cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water) stirred in and simmered a few minutes works fast too.

Q: How should I store, reheat, and freeze leftovers? A: Cool, then refrigerate up to 3 to 4 days in an airtight container. To freeze portion into tubs and freeze up to 3 months. Thaw overnight in the fridge before reheating on the stove with a splash of broth, or microwave straight from frozen but expect longer reheating time.

The Best Healthy Turkey Chili You’ll Ever Eat Recipe Substitutions and Variations

Ground turkey (1 lb): swap with ground chicken, extra lean ground beef (90% lean), ground pork for a richer chili, or crumbled firm tofu/tempeh if you want a vegetarian option — works great either way.
Chili powder (2 tbsp): use ancho chili powder for deeper mild heat, chipotle powder for smokiness and kick, taco seasoning (reduce added salt), or make a quick mix of equal parts paprika and cumin plus a pinch of cayenne if youre out.
Crushed tomatoes (28 oz): canned diced tomatoes pulsed a few seconds in a blender, tomato passata, fire roasted diced tomatoes for smokier flavor, or use tomato sauce plus a cup of chopped fresh tomatoes.
Kidney beans (15 oz): black beans, pinto beans, cannellini (white) beans or even chickpeas for a different texture and similar protein.

Pro Tips

1) Brown the turkey well and scrape the browned bits off the bottom, they hold a ton of flavor. Dont rush this step or you end up with bland meat, and if the pan looks too dry add a splash of broth not more oil.

2) Toast the spices and tomato paste before adding the tomatoes. Cook them a minute or two until they smell deeper, youll notice the chili smells way better, just dont let the paste burn.

3) Control the thickness and brightness at the end, not the start. If its too thin simmer longer, too thick add a little stock, and if it tastes flat squeeze in lime or a tiny splash of vinegar and a pinch of brown sugar to balance acid and sweetness.

4) Add beans and corn near the finish and dont overcook them, they just need to heat through. This chili actually improves overnight so make ahead when you can, and it freezes well if you want leftovers.

The Best Healthy Turkey Chili You'll Ever Eat Recipe

Recipe by James Level

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I perfected a Heart Healthy Turkey Chili with lean ground turkey, kidney beans and corn that became the best version yet and hides one clever trick you'll want to know.

Servings

servings

Calories

297

kcal

Equipment: 1. Large heavy bottomed pot or Dutch oven, for browning and simmering
2. Wooden spoon or heat resistant spatula, to scrape up browned bits and stir
3. Chef’s knife, for chopping onion and bell pepper
4. Cutting board
5. Measuring spoons and a 1 cup measuring cup, for spices and broth
6. Can opener
7. Colander or fine mesh sieve, for draining and rinsing beans and corn
8. Ladle or large serving spoon, plus a small bowl for tasting and holding spices before you add em

Ingredients

1 lb (450 g) lean ground turkey, 93% lean
1 tbsp olive oil
1 medium yellow onion, finely chopped
1 green bell pepper, chopped
3 garlic cloves, minced
2 tbsp chili powder
1 tbsp ground cumin
1 tsp smoked paprika
1/2 tsp cayenne pepper, optional (adjust to taste)
1 tsp dried oregano
1 tsp kosher salt, or to taste
1/2 tsp black pepper
2 tbsp tomato paste
1 (28 oz / 796 g) can crushed tomatoes
1 cup (240 ml) low sodium chicken or turkey broth
1 (15 oz / 425 g) can kidney beans, drained and rinsed
1 (15 oz / 425 g) can sweet corn, drained (or 1 cup frozen)
1 bay leaf, optional
1 tsp brown sugar, optional
Fresh cilantro and lime wedges for serving, optional

Directions

Heat 1 tbsp olive oil in a large pot over medium heat, add 1 medium finely chopped yellow onion and 1 chopped green bell pepper, cook until soft about 5 minutes.
Add 3 minced garlic cloves and cook 30 seconds til fragrant.
Push veg to the side, add 1 lb lean ground turkey and crumble, brown until no pink remains about 6 to 8 minutes; season while cooking with 1 tsp kosher salt and 1/2 tsp black pepper and scrape up the browned bits from the bottom.
Stir in the dry spices: 2 tbsp chili powder, 1 tbsp ground cumin, 1 tsp smoked paprika, 1/2 tsp cayenne pepper if you want heat, and 1 tsp dried oregano.
Mix in 2 tbsp tomato paste and cook 1 to 2 minutes to toast it and bloom the spices, stirring so nothing sticks.
Pour in 1 (28 oz) can crushed tomatoes and 1 cup low sodium chicken or turkey broth, add 1 bay leaf and 1 tsp brown sugar if using, stir to combine and bring to a gentle simmer.
Reduce heat and simmer uncovered 20 to 30 minutes to thicken and let flavors meld, stir occasionally and adjust thickness by simmering longer if needed.
Add 1 (15 oz) can drained and rinsed kidney beans and 1 (15 oz) can drained sweet corn or 1 cup frozen corn, simmer another 5 to 10 minutes until heated through.
Taste and adjust salt, pepper or cayenne, remove the bay leaf, then serve with fresh cilantro and lime wedges. Let it sit a bit or refrigerate overnight for even better flavor.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

Serving Size: 375g
Total number of serves: 6
Calories: 297kcal
Fat: 8.7g
Saturated Fat: 1.2g
Trans Fat: 0.02g
Polyunsaturated: 1.2g
Monounsaturated: 3.3g
Cholesterol: 65mg
Sodium: 343mg
Potassium: 874mg
Carbohydrates: 27.1g
Fiber: 6.1g
Sugar: 8.4g
Protein: 27.9g
Vitamin A: 1000IU
Vitamin C: 23mg
Calcium: 37mg
Iron: 3.6mg

The Best Healthy Turkey Chili You’ll Ever Eat Recipe

Ingredients

Ingredient Quantities

How to Make this

Equipment Needed

FAQ

The Best Healthy Turkey Chili You’ll Ever Eat Recipe Substitutions and Variations

Pro Tips