One pot turkey chili is a quick and healthy dinner that’s cooked up all in one pan! Made from scratch with black beans, vegetables and ground turkey, it’s a hearty meal that’s great for meal prep or to prepare as a freezer meal. {Gluten-free}
One Pot Turkey Chili – So Easy & Healthy!
As the days are getting colder, nothing tastes better than a hearty homemade pot of chili. This recipe for one pot turkey chili is a healthy meal made with simple ingredients, but it definitely doesn’t skimp on flavour! Ground turkey, black beans and vegetables come together with a Mexican seasoning blend for one terrific turkey chili perfect for the whole family.
As a bonus, this chili recipe is such an easy weeknight meal. After combining all the ingredients, the stove top does most of the work. As it simmers, the flavours from the spices deepen to create a tasty and thick pot of goodness. To balance out the flavours and keep it on the mild side, we use maple syrup and a small amount of cocoa powder.
The best part about this ground turkey chili recipe is that it can double as a freezer meal. Take an afternoon to meal prep and stock your freezer with a quick and balanced meal.
It reheats really well either on the stovetop or microwave and is perfect to freeze in individual portions to reheat for work lunches or to pack in a thermos for school. It tastes even better the next day!
If you’re looking for more one-pot wonders, you’ll also love this High Protein Chili and 3-Bean Chili Recipe too!
Why We Love This Ground Turkey Chili
- Nutritious: Lean ground turkey, black beans and vegetables provide an excellent source of protein and fibre. Additionally, turkey is lower in saturated than ground beef used in traditional chili, making it a lighter and leaner option.
- Hearty: When it’s cold outside, nothing is better than a big bowl of chili. It’s a satisfying and balanced meal all in one pot!
- Mild: Some chili recipes can be a little on the spicy side. Our easy turkey chili recipe is mild-flavoured, making it great for kids or those with a sensitivity to spice. However, it can be adjusted to make it more or less spicy.
Ingredient Notes
- Ground turkey: A lean protein that’s lower in saturated fat than ground beef. If you can find a combination of light and dark ground turkey, it works well in this recipe.
- Olive oil: To saute the vegetables and add some healthy fats.
- Vegetables: Onions, garlic, sweet red pepper, celery and carrot add extra colour and nutrients.
- Spices: Chili powder, cumin, paprika, oregano incorporate lots of flavour.
- Cocoa powder: The secret ingredient that adds depth and richness to the chili.
- Jalapeno pepper: For a kick of heat. We removed the seeds to keep the spice level down.
- Fire-roasted tomatoes: To add a sweet and smoky flavour to the chili.
- Tomato paste: To thicken the chili and incorporate a richer tomato flavour.
- Bay Leaf: To add depth of flavour.
- Chicken broth: We used a low-sodium chicken broth, but you could also use vegetable broth or turkey stock.
- Maple syrup: To add a little sweetness and balance out the acidic tomato base.
- Black beans: We used low-sodium black beans, but you can sub in any type of beans you have on hand. Make sure to rinse beans well before using.
How to Make Turkey Chili – Step-by-Step Instructions
- Preheat a large pot, Dutch oven, or nonstick skillet over medium-high heat. Cook the turkey until no longer pink, breaking it up with a wooden spoon or spatula. Remove the turkey to a plate and drain any remaining fat.
- Return the pot or skillet to the stove and turn the heat to medium, add the oil. Sauté the onion and garlic until translucent about 5 minutes. Add in the celery, chopped peppers and carrot. Sauté for 5 more minutes, stirring occasionally. Add in the chili seasoning and sauté for one more minute.
- Add the turkey to the vegetables, the bay leaf, jalapeno, tomatoes, tomato paste, chicken broth, and maple syrup, bring to a boil then reduce heat to a simmer for 15 minutes, stirring occasionally.
- Stir in the black beans and cook for 10 minutes longer. Season with salt and pepper to taste. Serve with cheddar cheese, Greek yogurt or sour cream and lime wedges, if desired.
Keep scrolling to the recipe card below for the full printable recipe!
Tips for the Best Healthy Turkey Chili
- I recommend doing all the chopping for this chili ahead of time. That way, you just have to toss the vegetables, turkey and seasonings in the pan and cook. It moves pretty fast if you prep before you start cooking.
- This chili tends to thicken the longer it sits. You may wish to add some extra broth right before serving to thin the it out a bit.
- If you can find it, a combination of white and dark ground turkey works really well for this chili. If not, it still works well with just white meat.
- If you plan to make this turkey and black bean chili for a crowd or as a freezer meal, I recommend making a double batch. Freeze in these Souper Cubes for individual portions!
Recipe FAQs
Turkey chili can be made in the crockpot, but it requires a few steps on the stove if you don’t have a sautee function on your slow cooker.
First cook the ground turkey on the stove top with the onion, then add in the garlic, spices and tomato paste. Stir in the broth and scrape up any bits from the pot. Add the turkey mixture to the crockpot with the remaining ingredients.
Cook on high for 3-4 hours or low for 6-8 hours.
Turkey chili is good for 3-4 days in the fridge. Store in an airtight container.
Yes, it freezes really well! Place cooled chili in a freezer-safe bag or container and store for up to 3 months in the freezer.
Turkey chili can be a great healthier option. Compared to traditional beef chili, ground turkey chili is lower in saturated fat and calories. It’s an excellent choice if you’re concerned about your saturated fat intake and are looking for a leaner option that doesn’t require red meat.
Storage Guidelines
Refrigerator: Place cooled chili in an airtight container and store in the fridge for 3-4 days.
Freezer: Place cooled chili in a freezer-safe bag or container and store for up to 3 months in the freezer.
Optional Toppings
This easy turkey chili recipe is best served with a variety of toppings.
Try it with:
- Sour cream or Greek yogurt
- Shredded cheddar cheese
- Green onions
- Freshly chopped tomatoes
- Sliced jalapenos
- Corn chips
- Diced avocado
- Fresh cilantro
- Squeeze of lime juice
What to Serve with Turkey Chili
The best part about this healthy chili recipe is that it’s hearty enough that you can serve it up by itself, but also pairs well with your favourite sides!
Serve it up with:
- Cornbread (like this Healthy Cornbread Recipe}
- Quinoa
- Brown rice
- Tortilla chips and guacamole
- Garlic bread
- Salad (try this Grilled corn salad!)
- 5-Ingredient Mac and Cheese
- Sweet Potato Fritters
Recipe Variations
- Make chili mac: Stir in cooked pasta and shredded cheddar cheese.
- Switch up the meat: Use ground chicken instead of ground turkey.
- Use different beans: Try red kidney beans, white beans or pinto beans instead of or with the black beans.
- Add extra veggies: Try cubed sweet potato (add in with the tomatoes) or corn.
- For extra spice: Add a bit of cayenne pepper or red pepper flakes to the spice blend.
More One Pot Meals
- Beef & Quinoa Chili
- White Chicken Chili with Salsa Verde
- 3 Ingredient Tomato Soup
- Healthy Chicken Tortilla Soup Recipe
- Turkey Sausage and Kale Soup
- Creamy Chicken Enchilada Soup
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One Pot Ground Turkey Chili
Ingredients
- 1 pound ground turkey
- 1 tablespoon olive oil
- 1 cup chopped onions
- 1 large sweet red bell pepper coarsely chopped
- 1 cup chopped celery (about 3 stalks)
- 1 large carrot diced
- 1 tablespoon minced garlic
- 1 1/2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1 teaspoon cocoa powder
- 1/2 jalapeno pepper cored, deveined and finely chopped
- 1 bay leaf
- 1 14 ounce can fire-roasted tomatoes
- 1 1/2 tablespoons tomato paste
- 1/2 cup reduced sodium chicken broth or more to taste
- 1/2 tablespoon maple syrup
- 1 15 ounce can low sodium black beans drained
- Salt and freshly ground pepper to taste
Instructions
- Over high heat, preheat a large 5-6 quart Dutch oven, ceramic non-stick skillet or heavy bottom pot. Add ground turkey and cook for about 5 minutes or until no longer pink, stirring and breaking into small pieces with spatula. Transfer to a bowl, and set aside. Drain any fat from the pan.
- Return skillet or pot to medium heat and add the oil. Add garlic and onion, and sauté for about 5 minutes or until translucent, stirring occasionally. Add celery, carrot and bell peppers, sauté for 5 more minutes, stirring occasionally. Add the chili powder, cumin, paprika, oregano, and cocoa powder and saute for an additional minute.
- Add the turkey back to the pan along with the jalapeno pepper, bay leaf, tomatoes, tomato paste, chicken broth, and maple syrup. Bring to a boil, reduce heat and simmer, stirring occasionally, for 15 minutes. Stir to blend well.
- Add the drained beans and cook, stirring occasionally, for 10 minutes longer. Season with salt and pepper to taste. Serve in bowls with cheddar cheese, sour cream or Greek yogurt, and lime wedges, if desired.
Notes
- I recommend doing all the chopping for this chili ahead of time. That way, you just have to toss the vegetables, turkey and seasonings in the pan and cook. It moves pretty fast if you prep before you start cooking.
- This chili tends to thicken the longer it sits. You may wish to add some extra broth right before serving to thin the it out a bit.
- If you can find it, a combination of white and dark ground turkey works really well for this chili. If not, it still works well with just white meat.
- If you plan to make this turkey and black bean chili for a crowd or as a freezer meal, I recommend making a double batch. Freeze in these Souper Cubes for individual portions!
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