This is the best ground turkey chili recipe! It's got two types of beans - cannellini and kidney, as well as onions, garlic, and lots of spices.
It's a wonderfully flavorful and healthy chili recipe that's sure to be a family favorite.
Simmering and developing its flavor takes some time but doesn't require much hands-on time. This healthy turkey chili recipe is great for a cozy weeknight meal.
What's not to love about a hearty bowl of chili on a cold day? This is the best turkey chili recipe for busy weeknights when you want comfort food.
This healthy turkey chili hits all the high flavor points you want in a chili - lots of richness from the aromatics and turkey, a little heat and bright notes from the spices, and texture and creaminess from the beans.
Ground turkey is easy to cook with and browns beautifully. It adds great flavor to this dish and is lower in saturated fat than ground beef.
We love cooking with ground turkey - check out some of our favorite healthy ground turkey recipes that we frequently make.
Here's what you'll need to make this easy turkey chili recipe.
Turkey - You'll need 1 pound of ground turkey for this recipe. We used lean ground turkey, but you can use whatever kind you'd like.
Aromatics - You'll need one small yellow onion and three cloves of garlic.
Beans - You'll need 1 (14-ounce) can of red kidney beans and 1 (14-ounce) can of cannellini beans.
Tomato Sauce - You'll need 1 (14-ounce) can of tomato sauce or crushed tomatoes.
Stock - You'll need 2 cups of chicken broth or stock. You can substitute vegetable stock or vegetable broth as well. Here's a list of substitutions for chicken broth if you need other ideas.
Oil - You'll need one tablespoon of neutral oil (like canola). You can substitute this for olive oil or avocado oil as well.
Spices - You'll need three teaspoons of kosher salt, 1 ½ teaspoons of cumin, one teaspoon of dried oregano, one teaspoon of chili powder, and ½ teaspoon of cayenne pepper.
See the recipe card for full details.
Heat the oil in a large pot over medium-high heat. Once it's hot, add the diced onion and sauté for 10 minutes, stirring occasionally.
Add the minced garlic and allow it to cook for 30 seconds. Then add half the salt, the cumin, oregano, chili powder, and cayenne. Stir and sauté for 1 minute.
Add the ground turkey to the pot and break it up with the back of a wooden spoon. Allow it to cook for 4 to 5 minutes or until browned.
Add the remaining ingredients - chicken stock, kidney beans, cannellini beans, and tomato sauce to the pot. Increase the heat and bring it to a low boil.
Cover, reduce to medium heat, and allow to simmer for 30 minutes. Then, remove the lid and stir. Allow the chili to simmer for another 20 minutes until reduced.
Serve immediately or save in the refrigerator for up to 4 days.
Favorite Toppings for Chili
You can certainly serve this chili on its own, but if you're looking to jazz it up, here are some of our favorite chili toppings.
- Diced avocado
- Sliced jalapeno peppers
- Shredded cheddar cheese
- Tortilla chips or strips
- Sliced green onions
- A dollop of sour cream
- Chopped cilantro
- Hot sauce
More Delicious Chili Recipes to Try
Love a warm bowl of chili? We do, too! Check out some of our other favorite healthy recipes.
- Chicken Chili with Black Beans - a tasty recipe with beer and black beans perfect for a weeknight meal.
- Slow Cooker Brisket Chili - a tender, slow-cooked chili recipe with many fresh peppers.
- Slow Cooker Turkey Pumpkin Chili - a delicious fall chili recipe made with a whole can of pumpkin puree.
- Black Bean Chili Recipe - an easy and tasty black bean chili.
Substitutions & Variations
Want to make some ingredient substitutions? Here are some optional swaps to make.
- Beans - instead of using cannellini beans, you can use pinto beans or black beans.
- Bell Peppers - add one or two chopped red or orange bell peppers to the chili if you'd like some additional veggies.
- Stock - Instead of chicken stock, you can use bone broth or vegetable stock.
This hearty chili will keep in the refrigerator for up to 4 days in an airtight container.
I think it's even better the next day - something about sitting in the refrigerator overnight really brings the flavors together! You can reheat it on the stovetop or in the microwave.
The chili can be frozen in a freezer-safe container for up to 6 months.
Tips for Making this Recipe
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Recommended Tools - I like cooking this dish in a Dutch oven, but any large, heavy-bottomed pot will work.
Alternate Cooking Methods - You can make this recipe in the slow cooker, but you need to brown the onions and beef before adding everything to the slow cooker and cooking on low for 6 hours.
A Note on Spiciness - If you are making this recipe for kids or anyone who doesn't like spicy food, feel free to omit the cayenne and reduce the amount of chili powder. I find this chili lightly spicy, but some friends I've served it to found it spicier than I did.
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- 1 tablespoon canola oil
- 1 small yellow onion, diced
- 3 cloves of garlic, minced
- 3 teaspoons of kosher salt, divided
- 1 ½ teaspoons of cumin
- 1 teaspoon of dried oregano
- 1 teaspoon of chili powder
- ½ teaspoon of cayenne
- 1 pound of ground turkey
- 2 cups of chicken stock
- 1 (14-ounce) can on kidney beans, drained and rinsed
- 1 (14-ounce) can of cannellini beans, drained and rinsed
- 1 (14-ounce) can of tomato sauce
- Heat the oil in a large Dutch oven over medium-high heat. Once it's hot, add the diced onion and sauté for 10 minutes, stirring occasionally.
- Add the minced garlic and allow it to cook for 30 seconds. Then add half the salt, cumin, oregano, chili powder, and cayenne. Stir and sauté for 1 minute.
- Add the ground turkey to the pot and break it up with the back of a spoon. Allow it to cook for 4 to 5 minutes or until browned.
- Add the chicken stock, kidney beans, cannellini beans, tomato sauce, and remaining salt to the pot. Increase the heat and bring it to a low boil.
- Cover and allow to simmer for 30 minutes. Then, remove the lid and stir. Allow the chili to simmer for another 20 minutes until reduced.
- Serve immediately or save in the refrigerator for up to 4 days.
Amount Per Serving: Calories: 383Total Fat: 18gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 83mgSodium: 1171mgCarbohydrates: 28gFiber: 7gSugar: 4gProtein: 30g