Turkey Chili

This healthy turkey chili is easy to make in your crock pot or, if you are in a hurry, as little as 30 minutes on the stovetop. It is a wonder hardy chili filled with great flavor, vegetables, and three types of beans.

Table of Contents

• Introduction
• 🦃The Meat
• The Beans
• 🔥The Heat
• ♨️Stovetop Method
• ✔️Tips
• 📖Crock Pot Chili Recipes
• 🖼️Step-by-Step Instructions
• 📖 Recipe

Introduction

One of my best chili recipes ever. It has a wonderful balance of spices with beans and vegetables. With only 3 grams of fat per serving, it will fit most diets. Yes, you can now have it all.

This has been one of my "Underappreciated" recipes, but I consider it one of my top chili recipes. I make a lot of chilies, but I'm always open to something new. OK, maybe not so much—I do frequently stick to the same old same old. I usually order the same food at restaurants.

But I don't only cook for me; I'm cooking for two. And the wife wanted something different. Now that was not very specific. So Turkey is considered healthy, and a variety of beans is also good for you. This just worked out great.

I was expecting good. I do a good chili. Just give me some ingredients, and I produce. But the biggest surprise was the wonderful blending of spicy flavors. Plus, just the right amount of heat for my older taste buds. About a 4/10 on the heat-o-meter.

My Rating

Now, this rating is from my wife and father-in-law. I agree.

🦃The Meat

The meat is probably the first thing to discuss. Any ground meat will do, but I have repeated this recipe a number of times, but I prefer the turkey by a small amount

Ground meat going into a recipe like this needs to be precooked. Uncook ground meat does not do well in a crock pot. And the stovetop method starts with browning the meat.

This recipe would be fine as a "Three Bean Vegetarian Chili," just skip the meat and use vegetable broth.

The Worcestershire sauce pops up the "meaty," almost beef-like taste for the turkey.

The Beans

Bean choice is up to you, but my choice of pinto, kidney, and black beans is just right and somewhat the recipe's core.

I use only low sodium beans if I have them, although the pictures are from the original cooking and only the black beans are low sodium. Rinsing the beans also removes a little of the sodium.

🔥The Heat

This is about a 2-3 out of 10 on a heat scale with the jalapeno but no Ro-Tel .

You can add a second jalapeno, use the Ro-Tel, or add ¼-1/2 teaspoon of cayenne pepper for more heat. Also, Ro-Tel come in a variety of heat levels.

♨️Stovetop Method

This is an easy recipe to cook on the stovetop. It will be done in as little as 30 minutes, but the longer it simmers, the better. Try for an hour or more if you can.

Start with browning the meat in a large Dutch oven-type pan. Add the onions and celery while you do that. When browned and the celery and onion are tender, drain any liquid. Add the garlic and cook another minute or so.

Add all the other ingredients, bring to a low boil over medium heat. Then turn down to a simmer and cover. Cook for a minimum of 15 minutes but an hour is better.

✔️Tips

This will make about 12-13 cups of chili which is 3+ quarts. A crock pot should not be filled more than ¾ full to cook correctly (some will say ⅔) so 4.5 quart or larger is a good size to use.

This is an easy recipe to cut in half. Use a 2.5 quart or larger crock pot if cut in half.

I suggest low sodium broth and beans since the Worcheshire sauce will increase the sodium. Rinsing the beans will decrease to sodium slightly and you can cut the amount of added salt in half if you have sodium concerns.

Storage is like most chili. Good refrigerated 3-4 days or frozen 3-4 months.

📖Crock Pot Chili Recipes

Crock Pot Chili

Ultra Simple Crock Pot White Chicken Chili

Crock Pot Texas Chili

Low Fat High Taste Crock Pot White Chicken Chili

🖼️Step-by-Step Instructions

Use the meat you want and I suggest low sodium products if you have them. A can of Ro-Tel is shown substituting for the second can of diced tomatoes.

Start by browning 1 pound of ground turkey.

Dice two ribs of celery and one large onion. Dice one jalapeno pepper.

Rinse and drain three cans of beans, low sodium preferred. I used pinto, black, and light kidney beans, and that is the combination I recommend.

To 4.5 quart or larger crock pot add the cooked ground meat, prepared veggies, two 14 oz cans of diced tomatoes (substitute one 10 oz can of Ro-Tel for one can if you want.) Also, add one 6 oz can of tomato paste, 14 oz can of low sodium chicken broth, 2 tablespoons Worcestershire sauce, 2 tablespoons chili powder, 1 teaspoon ground cumin, 1 teaspoon salt, ½ teaspoon pepper, two teaspoon garlic powder.

Mix well. Cook on low for 6-7 hours.

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📖 Recipe

Turkey Chili

From Dan Mikesell AKA DrDan

This healthy turkey chili is easy to make in your crock pot or, if you are in a hurry, as little as 30 minutes on the stovetop. It is a wonder hardy chili filled with great flavor, vegetables, and three types of beans.

Tap to leave a Rating

4.91 from 21 votes

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Prep Time: 15 minutes

Cook Time: 6 hours

Total Time: 6 hours 15 minutes

Servings #/Adjust if desired 8

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Ingredients

US Customary - Convert to Metric

• ▢ 1 pound ground turkey - Another meat like ground beef or chicken could be used. If you want vegetarian just skip the meat.
• ▢ 2 ribs celery - Diced
• ▢ 1 onion - Large
• ▢ 1 jalapeno pepper
• ▢ 28 oz dice tomatoes - may substitute one 10 oz can of RoTel for one 14 oz can of diced tomatoes.
• ▢ 6 oz tomato paste
• ▢ 14 oz chicken broth
• ▢ 2 tablespoons Worcestershire sauce
• ▢ 2 tablespoons chili powder
• ▢ 1 teaspoon ground cumin
• ▢ 1 teaspoon salt
• ▢ ½ teaspoon pepper
• ▢ 2 teaspoon garlic powder
• ▢ 42 oz beans - three cans I used pinto, black and light kidney beans.
• ▢ sour cream and cheese if desired.

Instructions

Photos ONOFF

• Start by browning 1 pound of ground turkey.
  
• Dice two ribs of celery and one large onion. Dice one jalapeno pepper.
  
• Rinse and drain three cans of beans, low sodium preferred. I used pinto, black, and light kidney beans and that is the combination I recommend.
  
• To 4.5 quart or larger crock pot add the cooked ground meat, prepared veggies, two 14 oz cans of diced tomatoes (substitute one 10 oz can of Ro-Tel for one can if you want.) Also, add one 6 oz can of tomato paste, 14 oz can of low sodium chicken broth, 2 tablespoons Worcestershire sauce, 2 tablespoons chili powder, 1 teaspoon ground cumin, 1 teaspoon salt, ½ teaspoon pepper, two teaspoon garlic powder.
  
• Mix well. Cook on low for 6-7 hours.
  

Recipe Notes

Pro Tips

1. An easy recipe to cut in half. Full size recipe fits in a 4.5 quarts or large crock pot. A half-size recipe needs 2.5 quarts or larger.
2. Use the ground meat of your choice but I prefer ground turkey. Just skip the meat to make it vegetarian.
3. Substitute a can of Ro-Tel for one can of the diced tomatoes for added tastes and a bit more heat.
4. This is about a 2-3 out of 10 on a heat scale. You can add a second jalapeno, use the Ro-Tel, or add ¼-1/2 teaspoon of cayenne pepper.
5. If sodium is a concern, use lower sodium products, rinse the beans well, and decrease the salt (try half).
6. I assume a serving size of about 1 ½ cups per serving. This should be good in the refrigerator for 3-4 days. It will freeze well for 2-3 months.

Stovetop Method

1. This is an easy recipe to cook on the stovetop. It will be done in as little as 30 minutes, but the longer it simmers, the better. Try for an hour or more if you can.
2. Start with browning the meat in a large Dutch oven-type pan. Add the onions and celery while you do that. When browned and the celery and onion are tender, drain any liquid. Add the garlic and cook another minute or so.
3. Add all the other ingredients, bring to a low boil over medium heat. Then turn down to a simmer and cover. Cook for a minimum of 15 minutes but an hour is better.

To adjust the recipe size:

You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.

Nutrition

Calories : 247 kcalCarbohydrates : 35 gProtein : 25 gFat : 3 gSaturated Fat : 1 gTrans Fat : 1 gCholesterol : 31 mgSodium : 977 mgPotassium : 1138 mgFiber : 11 gSugar : 9 gVitamin A : 1119 IUVitamin C : 19 mgCalcium : 107 mgIron : 5 mg

Serving size is my estimate of a normal size unless stated otherwise. The number of servings per recipe is stated above. This is home cooking, and there are many variables. All nutritional information are estimates and may vary from your actual results. To taste ingredients such as salt will be my estimate of the average used.

Course :Main Course

Cuisine :American

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Editor Note: Originally published November 1, 2014. Updated with expanded options, refreshed photos, and a table of contents to help navigation.