This one-pot healthy Turkey Chili recipe results in a thick, hearty, and delicious chili that is the perfect comfort food for a cold evening. With 26 grams of protein and 5 grams of fiber per serving. this turkey chili is so incredibly satisfying.

‘Tis the season of piping hot bowls of soups and chilies like this mango chili and this healthy and hearty turkey chili!

Made with ground turkey and vegetables, this Turkey Chili recipe is packed with flavor from a plethora of spices and 26 grams of protein per serving. My boyfriend and I love to enjoy bowls of this chunky turkey chili with minimal toppings, mostly because it is so flavorful and hearty.

This healthy turkey chili is one of my favorite meals to cook around cooler temperatures because:

It tastes so delicious,
It is easy to prepare and enjoy, simply add the ingredients to a pan (in staggered order) and let them simmer,
It keeps us full and satisfied as this hearty chili is packed with 26 grams of protein and 5 grams of fiber (per serving),
It is made with 18 ingredients, most of which are always in our pantry.

The ingredients to make healthy turkey chili

What are the ingredients needed to make this turkey chili recipe?

I used the 18 main ingredients listed below, one of them is my secret ingredient that takes this chili to the next level (at least in my opinion):

Fresh Red onion
Fresh garlic
Bell pepper
Celery
Ground Turkey
Chili powder
Smoked paprika
Red Pepper Flakes
Dried Oregano
Ground Coriander
Cinnamon
Ground Cumin
Canned Diced Tomatoes
Tomato Paste
Kidney Beans
Chicken Bouillon
Water
Fresh parsley (for garnish)

In addition to the listed ingredients, I used olive oil to saute the onion, garlic, and ground turkey. I also seasoned this chili with some salt and black pepper.

What is the secret ingredient in this turkey chili?

The ingredient that I like to use in chili is cinnamon. I have been adding cinnamon to add another layer of flavor to chili and other savory dishes like this air-fried tofu, this fig chutney, and even this frozen pea curry, for a long time. I didn’t realize it was an unusual ingredient to add to chili until I came upon this article by Food Network which included cinnamon, along with cocoa and coffee, in an article list titled “5 Secret Ingredients That’ll Take Your Chili to the Next Level.”

Substitutions and Adaptations:

Fresh Onion & Fresh Garlic: I used fresh red onion & fresh garlic as the flavor of sauteed fresh onion and garlic cannot be compared to onion and garlic powder. With that said, if peeling and chopping up onion and garlic is the bane of your existence, well, most stores sell peeled and chopped fresh onion and garlic cloves, which can be used instead.
Bell pepper: I used a yellow bell pepper that was in my pantry. If you have a green bell pepper on hand, feel free to use that instead. Besides, green bell peppers are a bit more budget-friendly than the yellow and red ones. If you are not a fan of bell peppers, then use some sliced carrot, or cubed sweet potato, or peas, or a combination of all 3 instead.

Celery: Fresh celery adds another layer of flavor and texture to this chili so I would urge you to refrain from skipping out on it. However, if you want to, you could add in more bell pepper or some chopped fresh fennel.
Ground Turkey: I used lean ground turkey in this recipe. I like to saute the ground turkey until it starts to brown before adding in the other ingredients. In my experience, this adds a depth of flavor to this chili recipe. This recipe can also be made with ground beef or ground chicken.
Spices & herbs: I like to use a combination of chili powder, smoked paprika, coriander, cumin, cinnamon, red pepper flakes, and dried oregano in my turkey chili. However, you could leave out the cumin and coriander and use some curry powder instead. If you have some harissa on hand, use some of it along with some oregano and leave out the smoked paprika, coriander, cumin, and chili powder. Instead of dried oregano, feel free to use some dried Italian seasoning. If you prefer your chili to be mild, then leave out the chili powder and the red pepper flakes.

Canned Diced Tomatoes: Canned diced tomatoes are a staple in my pantry so I used some of those. Canned crushed tomatoes can also be used instead. When I want even more flavor, I use a can of fire-roasted diced tomatoes instead. Chopped fresh tomatoes can also be used instead of the canned diced tomatoes.
Tomato Paste: This is yet another way I like to add flavor. I have also made chili with pumpkin puree so feel free to sub some of that in instead.
Kidney Beans: While I used canned kidney beans, any other canned bean, such as black beans, navy beans, cannellini beans, or pinto beans would work in this turkey chili recipe. When I use canned beans, I like to drain them and rinse them before using them. You could also use soaked dried beans in this recipe. But keep in mind that that would increase the cooking time greatly.
Chicken Bouillon + water: Thanks to my boyfriend, we always have a supply of chicken bouillon in stock. So, I used it and some water. If you prefer, an equal amount of chicken broth or chicken stock could also be used. The same goes for veggie stock/broth.
Parsley: This is a totally optional ingredient. I like to chop up some fresh parsley and use it as a garnish. But, cilantro or green onion can be used instead. Or, the parsley and cilantro can be eliminated.

one pan stove top turkey chili just made

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Instructions:

This recipe is so easy to make. I usually start by prepping all the ingredients. This entails peeling and chopping the onion and garlic; chopping the celery and bell pepper, and draining and rinsing the kidney beans. I also add the chicken bouillon to the water and mix it.

After that, I add a bit of olive oil to a large pot or Dutch oven and add in the onion, garlic, celery, and bell pepper. I like to saute these over medium heat for about 5 minutes.

Then, I push the onion mixture to the edges of the pot and add in the turkey. I usually turn the heat up a bit until the turkey starts to lightly brown.

Then I add in the smoked paprika, chili powder, coriander, cumin, cinnamon, red pepper flakes, and oregano and stir well.

After that, I add in the canned diced tomato, tomato paste, and chicken bouillon water mixture or chicken stock and mix well. Then I cover this and let it simmer for 30 minutes. When the 30 minutes are up, I season this with salt and pepper to taste. And I sprinkle some parsley on top, and, it is ready to enjoy.

Serving suggestions:

We like to enjoy big bowls of this hearty and healthy turkey chili with a few toppings such as avocado and/or cheddar cheese.

With only 222 calories per serving, this turkey chili can be served piled high with a dollop of sour cream or plain Greek yogurt, fresh sliced jalapenos, cheese, crumbled-up tortilla chips or Fritos, and any more of your favorite chili toppings.

This turkey chili can also be served with a side of roti or cornbread to sop up any chili left in the bowl.

Easy and delicious turkey chili with a secret ingredient.

What is the best way to store leftovers of this chili?

Leftovers of this turkey chili are best stored in an airtight container, in the refrigerator. Stored this way, this turkey chili will last about a week. As the flavors marinate, I have found that this chili tends to taste even better on days 2, 3, and so on.

When ready to reheat this, I usually reheat a bowl in the microwave until it is warmed through.

Thanks so much for stopping by. If you make this recipe, please let me know in the comments below what you think of it, or tag your creation on social media with @savoryspin or #savoryspin.
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