The healthiest turkey chili that doesn't taste too healthy
- Sally Rychlak
- Feb 5
- 1 min read
Updated: Feb 6
This healthy turkey chili is one of those high-protein, comforting meals that feels cozy without feeling heavy. Lean ground turkey, beans, and spices do all the work, and somehow it tastes even better the next day when everything has had time to settle in and get friendly.
I started craving chili right as Dallas was in the middle of an ice storm. Luckily, my pantry was stocked with all the canned essentials, and I had ground turkey on hand. Even better, my first Crock Pot had arrived just a few days before the ice hit. It felt like the perfect moment to make a healthier version of chili that still delivered all the comfort and heartiness you want on a cold, stuck-inside kind of day.
My favorite way to serve it is over a baked sweet potato. Regular sweet potato is great, but if you can find a Japanese sweet potato, even better. That slightly nutty, creamy texture with the chili is elite-level comfort food.
One important lesson learned the hard way: cornbread is non-negotiable. I tried pairing this with a piece of sourdough and it simply could not stand up to the heartiness of the chili. Wrong bread for the job. Add cornbread to the grocery list.
This is a no-guilt meal. It’s filling, nourishing, and totally satisfying, whether it’s dinner on a cold night or lunch the next day when it somehow tastes even better. Cozy food that doesn’t make you feel weighed down is always a win.
1
Serving Suggestion
Serve hot with a side of cornbread. Top with shredded cheese, sour cream (or greek yogurt for the healthiest option), avocado, tortilla strips, whatever floats your boat.
2
Tips
Don’t lift the lid early (releases heat = longer cook time)
Chili tastes even better the next day
If it’s thicker than you want, add a splash more bone broth
If you want it thicker, remove the lid for the last 30 minutes
Notes
1
In a skillet over medium heat, sauté onion in a little olive oil, add garlic + bell pepper, then brown the ground turkey until no longer pink.
2
Stir in chili powder, cumin, oregano, sprinkle with salt and pepper, and (optional) cayenne. Cook 30–60 seconds until fragrant.
3
Into the slow cooker, add turkey mixture, tomato paste, can of tomatoes, both beans (drained and rinsed!), 1 cup bone broth, diced zucchini. Stir to combine.
4
Cook on Low of 6-8 hours, or High for 3-4 hours.
5
To finish, stir in lime juice right before serving. Taste and adjust salt/spice. If too thick: add a spash more bone broth. If you want it thicker, remove the lid in the last 30 minutes.
Instructions
1 pound ground turkey
1 bell pepper diced
1 medium yellow onion diced
3 cloves minced garlic
2 Tbsp chili powder
2 tsp cumin
1/2 tsp oregano
1/4 - 1/2 tsp cayenne pepper *optional
salt and pepper to taste
1-2 tsp olive oil
Meat Mixture
1 can (15 oz.) kidney beans, drained and rinsed
1 can (15 oz.) black beans drained and rinsed
1 (15 oz.) can crushed or diced tomatoes
1 cup bone broth
1 zucchini diced
1 tbsp tomato paste
Straight into Slow cooker
Juice of 1/2 a lime
To Finish
Healthiest Turkey Chili
Sally Rychlak
This hearty turkey chili is packed with vegetables and a rich flavor from bone broth. Perfect for a nourishing meal.
Servings :
6
Calories:
350
Prep Time
15 mins
Cook Time
4-8 hours
Total Time
4-8 hours
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