Healthy Turkey Chili

Cheryl Malik Posted: 10/22/26

What Makes This Easy Chili Recipe Different

This turkey chili is satisfying without feeling heavy! Lean ground turkey brings the protein, while kidney beans add even more protein plus fiber. Together with the veggies, they make a yummy, well-rounded meal.
I love chili for a lot of reasons; it’s filling and feeds a crew, but it’s also great to spread out over a week. Eat it for lunches or a quick dinner when you have busy days ahead.
My secret ingredient? Cocoa. Just 1 teaspoon of unsweetened cocoa rounds out the tomato-and-chile flavors. You won’t taste chocolate either, just a richer, more flavorful chili.

Cheryl’s Tested Notes & Tips

I give the turkey room to brown. Use a wide, heavy pot and let the moisture cook off before moving on. If the turkey is crowded and steaming, brown it in batches. If you see a bit of color at the bottom of the pot, that means more flavor in your chili!
Stir constantly after adding tomato paste and seasonings. You want a darker paste and a fragrant, toasty smell. If the mixture starts catching, add a small splash of the measured-out broth and scrape the bottom.
I always keep the pot partially covered during the first simmer, then uncover it after adding the beans. If the consistency gets too thick, stir in a little extra broth to help it.

Important Ingredient Notes

Ground turkey – I recommend using 93% lean ground turkey, which gives this chili a good balance of flavor and tenderness. If you only have ground chicken in the fridge, this makes an easy swap in the same amount.

Chili powder – I use the American-style chili powder blend here. With 4 tablespoons going into the pot, pure ground chile or cayenne could make things insanely spicy! If you prefer less heat, go for a milder blend.

Cocoa – trust me here that adding a teaspoon

Chipotle pepper in adobo – don’t overload these; you need just one pepper from the can, plus some of the adobo sauce. For less heat, use half a pepper.

Kidney beans – a classic chili ingredient, adding creamy texture and fiber. I always try to drain and rinse these well before adding them to the pot. Black beans or pinto beans are a solid substitute in the same quantity.

Ways to Eat This Tasty Turkey Chili

With delicious cornbread. A classic chili pairing and great for soaking up every last bit of broth!! Check out our Instant Pot cornbread recipe.
Parker House Rolls. Hear me out! Yes, these are normally eaten at Thanksgiving, but since chili is often a fall favorite, why not make my rolls recipe?
Crispy garlic bread. This is heaven… buttery garlic bread is SO ideal for dipping into this chili. Try this Air Fryer garlic bread, which is delicious and easy!

Storage & Make Ahead

Make Ahead: I sometimes do chili for a potluck or PTO gathering, and prepare it a day in advance. Then, I throw it in a portable cooler like this one if I’m serving it at a different location.
Fridge: I refrigerate this for up to 5 days, and use it over the week for lunches or fast dinners. And it goes nicely with sandwiches too!
Freezer: Chilis are my go-to meals to freeze for later, especially in the fall and winter! You could freeze for up to 4 months, but I use it sooner, like within a month or 2.

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