Amazing 35g Protein Healthy Turkey Chili

Okay, let’s talk about true comfort food, but without feeling like you need a nap right after! Who says chili is just for snow days, anyway? I’m obsessed year-round, and this recipe for Healthy Turkey Chili is my total game-changer. It seriously packs all the smoky, hearty flavor you crave but skips that heavy feeling. The beauty of this is just how flexible it is—whether your slow cooker is calling your name or you need dinner done fast in the Instant Pot, we’ve got you covered. I’ve been making this version for ages, keeping it light so I can enjoy a big bowl guilt-free anytime the craving hits!

Why This Healthy Turkey Chili Stands Out

If you’ve been hesitant about homemade chili because it felt too rich or time-consuming, stop right there! This recipe is my go-to because it nails that amazing depth of flavor without leaving you feeling weighed down. It’s quick enough for a weeknight if you use the IP, but also perfect for loading up and forgetting about all day in the slow cooker. It’s seriously everything you want in a cozy meal, just healthier!

• It’s remarkably lean, relying on ground turkey instead of heavier meats.
• You get to pick your cooking method: Slow Cooker or Instant Pot!
• We sneak in ingredients to boost nutrition without sacrificing that classic chili taste. If you prefer plant-based options sometimes, you might want to check out my yummy take on vegetarian chili with beans.

Lean Protein Power

We’re using ground turkey here (or chicken if you prefer!), which swaps out a lot of the saturated fat you find in traditional beef chili. That means you get huge amounts of satisfying protein to keep you full, making this a fantastic weeknight option.

Flavor Without the Wait

Don’t let the word ‘healthy’ fool you into thinking it tastes bland. I pack this with chili powder, smoky paprika, and just a hint of cinnamon. Whether you let it simmer for eight hours or pressure cook it, those spices really bloom and give you that slow-simmer taste in a flash. It’s truly savory!

Gathering Ingredients for Your Healthy Turkey Chili

Okay, getting organized is half the battle, right? Making good chili starts with good ingredients, and luckily, this list is pretty straightforward—nothing too fancy! I’ve learned that when you prep everything first—what we lovingly call mise en place—the actual cooking process, whether in the slow cooker or the Instant Pot, is a total breeze. You just toss and go! If you’re looking for another super quick weeknight meal using ground turkey, you have to check out my recipe for ground turkey and black bean dinner ready in 30 minutes.

Chili Base Ingredients

This is the heart of the chili. Make sure your vegetables are chopped nicely, and don’t skip tasting the broth as you go since we’re using low-sodium. Remember, we use 2 cups broth to start, but we might add more later depending on how thick you like things!

• 1 tablespoon extra virgin olive oil
• 2 small yellow onions, chopped
• 4 cloves garlic, minced or grated
• 2 pounds ground turkey or chicken
• 2 red peppers, seeded and chopped
• 2 chipotle peppers in adobo, finely chopped (use 1 pepper for less heat)
• 2 tablespoons chili powder
• 1 tablespoon smoked paprika
• 2 teaspoons ground cumin
• 1 teaspoon ground cinnamon (Trust me, the cinnamon is key!)
• 1.5 teaspoons salt
• 2 cups low sodium chicken broth (Use up to 3 cups total)
• 1 can (28 ounce) crushed tomatoes
• 1/4 cup tomato paste
• 1 tablespoon apple butter (This adds a secret richness!)
• 2 bay leaves
• 1 can (14 ounce) white beans, drained

Toppings and Garnishes

This part is totally up to you, and that’s the fun of chili! While the base is healthy and light, loading it up later is always okay by me. I usually go for a mix of creamy and fresh flavors to cut through the smokiness.

• As needed cheddar cheese
• As needed avocado
• As needed green onions
• As needed cilantro

Preparing the Flavor Base for Healthy Turkey Chili

Before we decide between the slow cooker or the Instant Pot, we need to build that incredible foundation of flavor! This is where we get the onions soft and sweet and unlock the savory notes of the turkey. Trust me, a little initial effort here makes a huge difference in the final product. This step is crucial whether you’re cooking for 5 hours or 25 minutes!

If you’re looking for tips on another great way to use ground turkey, you should definitely peek at my recipe for turkey meatballs in marinara sauce—it’s fantastic over zucchini noodles.

Sautéing Aromatics

Grab your large skillet and get that olive oil shimmering over medium heat. We toss in the chopped onions first, and you want to cook them until you see the edges starting to just barely turn golden brown—that light caramelization is what sweetens them up. Don’t rush this part! Once the onions look happy, toss in the minced garlic. Garlic burns fast, so just one minute stirring until you can really smell it is perfect.

Browning the Ground Turkey

Now, bring the heat down a little bit, add your two pounds of ground turkey, and get ready to break it up. You need to cook this until it’s completely browned through, which typically takes about five minutes. The big secret here is not to over-brown it or let it dry out, because it cooks a bit more later. Once it looks good, take the skillet right off the heat and we’re ready to move it to the cooker!

Slow Cooker Instructions for Healthy Turkey Chili

Alright, if you chose the slow cooker route—and honestly, I love it because the flavor just deepens so beautifully—grab that browned turkey mixture from the skillet and move it right into the crockpot basin. This is where the magic really starts to happen, where all those spices mingle with the tomatoes and broth.

Once the turkey mixture is nestled in tightly, you’ll add everything else that goes in first: the chopped red peppers, those sneaky chipotle peppers, all your dry spices (chili powder, smoked paprika, cumin, and that little pinch of cinnamon), the salt, a good glug of crushed tomatoes, the tomato paste, that surprising apple butter for depth, and those two bay leaves we always have to use. Stir it all up so everything marries together nicely.

Combining and Setting Cook Time

Make sure you give everything a really good stir right into the turkey so nothing settles at the bottom clumped up. Pour in your starting 2 cups of chicken broth. Cover it up tight! Now you can walk away. I usually set mine on low for 6 to 8 hours—the longer, the better, in my opinion! If you’re in a hurry, high for 4 to 5 hours works too, but low is where the real cozy chili flavor develops. We hold off on the white beans, though; they go in during the last hour so they don’t turn to mush sitting in the heat!

Instant Pot Method for Quick Healthy Turkey Chili

If you’re having a chili craving but don’t have eight hours to wait, don’t worry! The Instant Pot makes this Healthy Turkey Chili come together surprisingly fast without sacrificing that rich flavor we built with the spices. This method uses the sauté function first, just like we did for the skillet base, so you still get that crucial browning step.

After you’ve browned the turkey, garlic, and onions in the pot, make sure you hit the ‘Cancel’ or ‘Off’ button so the pot isn’t still heating things up! Then, you add all your liquids and seasonings—the peppers, broth, tomatoes, apple butter, and spices—just like stirring everything together for the slow cooker, minus the concern about mushy beans.

Pressure Cooking and Releasing Steam

Once everything is stirred around nicely in the Instant Pot, seal the lid securely. Set it to the ‘Soup/Chili’ setting—or use Manual/Pressure Cook on High—for exactly 25 minutes. Twenty-five minutes! That’s it!

When the timer goes off, you must use the quick release method to let that steam escape fast so the chili stops cooking immediately. Don’t let it do a natural release here; we want to stop the cooking right on time. Once the pressure is fully released, open it up, stir in those drained white beans, and your chili is basically ready to serve!

Finishing Touches for Your Healthy Turkey Chili

No matter which path you took—the slow, loving simmer or the quick pressure cook—we are at the home stretch! The first thing you have to do, no exceptions, is fish out those two bay leaves. They did their job lending flavor, but nobody wants an accidental chew of a bay leaf in their bowl. Once those are gone, stir in your drained white beans. They only need that last bit of heat to warm through while they rest.

Now, taste it! This is the most important part for building trust in your recipe—trust me on this one. Does it need a little more salt? Does that chipotle kick need a tiny boost of smoky paprika? Adjust it! If your Healthy Turkey Chili is thicker than you like (especially if you used the Instant Pot), now is the time to stir in that extra broth until it’s the perfect consistency. I sometimes like to add a tiny bit extra smoked paprika right here if I want that smoky flavor to really pop before serving. Speaking of flavor surprises, if you ever want another great way to mix chili with fresh elements, check out my recipe for Mexican corn and chicken chili.

Ladle it up hot, pile on those fresh toppings like cilantro and avocado, and enjoy that perfectly balanced, hearty meal!

Tips for the Best Healthy Turkey Chili

Even though this recipe is straightforward, I always have a few little tricks up my sleeve that I’ve learned over years of making chili. These aren’t complicated, but they make sure your Healthy Turkey Chili tastes exactly like it simmered all day, even if you rushed it in the Instant Pot. Remember, paying attention to the small stuff—like the quality of your broth—is what turns a good recipe into a fantastic one.

If you ever want to cook this turkey chili strictly on the stovetop, I have a full guide for that too, so check out my directions for ground turkey chili on the stovetop if you want to skip both the slow cooker and the Instant Pot!

Adjusting Spice Levels

That little bit of chipotle pepper in adobo sauce is wonderful because it brings smoky heat, not just raw burning heat. But everyone’s tolerance is different! If you find the full two peppers are too intense for your family, try just using one pepper, or scrape out some of the seeds before dicing it up. If the chili finishes and you feel it needs more punch, don’t reach for hot sauce first!

Instead, add a tiny pinch of cayenne pepper—just a tiny bit—and stir it in completely. You can always add more spice, but you certainly can’t take it out once it’s in there. This gives you a lot more control over the final kick.

Thickening or Thinning

This depends totally on how much liquid your crushed tomatoes had or how long you let it cook, especially in the slow cooker. If you lift the lid and think, “Wow, this is more like soup than chili today,” don’t panic! If you’re using the slow cooker, just let it run for a final hour with the lid slightly ajar so some steam can escape and thicken it naturally. If you’re using the Instant Pot, you can switch it back to the sauté function for about 5 to 10 minutes, stirring often until you see it reduce.

On the flip side, if you taste it and it seems overly thick, just stir in a little more of that low-sodium chicken broth we talked about until it loosens up to your ideal chili consistency. It should coat the back of a spoon but still be easily ladled!

Storage and Reheating This Healthy Turkey Chili

The best part about making a big batch of Healthy Turkey Chili is having leftovers! Chili just gets better the next day, honestly. When you’re done eating, let the chili cool down just slightly before you put it into airtight containers. You can keep it safely in the fridge for about four days. If you know you won’t eat it all, definitely scoop some into freezer-safe bags or containers—it freezes perfectly for up to three months!

When you’re ready to eat leftovers, I prefer the stovetop method. Just transfer your portion to a pot over medium-low heat and stir occasionally until it’s warmed through. If you’re speedy, the microwave works great, too; just cover it loosely and heat in 60-second bursts, stirring between each one. If you’re looking for something creamy for a different night, you should check out my creamy sausage and gnocchi skillet for a change of pace!

Frequently Asked Questions About Healthy Turkey Chili

I know you probably have a few quick questions brewing while you’re gathering your ingredients or waiting for the slow cooker to work its magic. Chili can sometimes feel intimidating, but this recipe is so forgiving! I’ve put together answers to the questions I get most often about substitutions and tweaking the heat levels so you can feel totally confident making this delicious meal.

Can I substitute ground chicken for turkey in this Healthy Turkey Chili?

Absolutely, yes! Ground chicken works perfectly fine here. Since we are loading the chili up with all those rich spices—the cumin, the smoked paprika, and that tiny bit of cinnamon—the flavor difference between turkey and chicken ends up being super minimal. Go ahead and swap them out if that’s what you have on hand. You’ll still end up with a fantastically flavorful and lean bowl of chili. If you are a fan of ground turkey recipes overall, you might want to check out my recipe for turkey shepherd’s pie with a light mash sometime!

What is the best way to make this chili vegetarian?

That’s a great question! Since we rely on the turkey for the main texture, you just need a good replacement. You can follow all the steps exactly the same way, but instead of browning the ground turkey, you’ll need to sauté something else in the olive oil. I recommend using about 16 ounces of finely chopped cremini mushrooms—sauté them until they release their liquid and start to brown up nicely. Alternatively, you can just double the amount of white beans (or swap in black beans or kidney beans) and add an extra can of lentils for bulk. It will be less smoky without the meat, so you might want to bump up that smoked paprika!

How can I make this Healthy Turkey Chili spicier?

I love that you want more heat! As I mentioned when we were talking about the base ingredients, the chipotle peppers provide that amazing smoky flavor alongside the heat. If you want to crank up the heat level substantially, the easiest way is to add a pinch—maybe a quarter teaspoon to start—of cayenne pepper right in with the other dry spices when you are initially mixing everything. Stir it in well and let it cook!

If you taste it after it’s done cooking and it still isn’t quite hot enough, you can always stir in a small dash of your favorite hot sauce at the end. But remember my warning: heat is additive, not subtractive! Start small, taste often, and you’ll nail that perfect spicy level for you.

Nutritional Estimates for Healthy Turkey Chili

I always love sharing the numbers, too! It’s amazing how much great flavor we pack into this Healthy Turkey Chili while keeping things relatively light for a big pot of food. Remember, these figures are based just on the chili base itself—about one bowl or serving—before you pile on the cheese, avocado, or onions. So, the toppings you choose will definitely change the final math!

I always tell people to think of these as a guideline, not a gospel measurement. If you use leaner ground turkey or skip the salt in the recipe, your numbers will look even better. But for a hearty, satisfying meal, here’s what we are looking at nutritionally:

• Calories: around 350
• Protein: a whopping 35 grams!
• Fat: only about 12 grams total
• Carbohydrates: 25 grams
• Fiber: 7 grams
• Sodium: 650 mg

We get high numbers on iron and Vitamin A just from all those veggies, peppers, and tomatoes, which I think is just fantastic! Seeing that protein count makes me feel great about serving this up for dinner, knowing everyone will stay full until breakfast. Enjoy it, and don’t stress too much about exact counts when the flavor is this good!

Share Your Healthy Turkey Chili Creations

Okay, friends, now it’s your turn in the kitchen! I’ve shared all my secrets for making this the best Healthy Turkey Chili, from sautéing the onions just right to choosing the right cooking method for your day.

I absolutely love hearing from you all! When you make a big pot of this chili, snap a picture! Tag me on social media or drop a comment right here on the blog. Seriously, seeing your bowls topped high with fresh avocado and cilantro makes my day. If you tried one of my tweaks, like maybe using a bit less salt or boosting the cumin, let me know how it worked out for you. Your feedback is genuinely helpful for me and for other home cooks trying out the recipe for the first time.

Don’t forget to leave a rating if you loved it—it helps other people find this recipe, and I want everyone to enjoy this healthy comfort food! If you’re curious about my own kitchen adventures, you can always sneak a peek at my About Me page, but right now, I’m waiting for your chili stories!