One-pot turkey chili is a healthy, delicious meal the whole family will love, and it's ZERO weight watchers points! This hearty chili is made with lean ground turkey, canned beans, fresh vegetables, fire-roasted tomatoes, and chili spices.
This recipe was inspired by my mom, who asked me to develop a hearty one-pot stew with low weight watchers points (can't get any lower than ZERO, my friends). This easy recipe is PERFECT for meal prep and work lunches.
If you like chili, check out this harissa lamb chili and couscous. Lean ground turkey is a lean protein, perfect for the Mediterranean diet. I use lean ground turkey for turkey tacos and this egg white breakfast casserole (with homemade turkey sausage).
What You Will Love
This is the best turkey chili, made with simple steps and simple ingredients. I made this recipe six times and tweaked it a bit each time. This healthy turkey chili recipe is quickly becoming the family's favorite chili recipe. The total hands-on time for this recipe is 15 minutes, and it reheats beautifully (hello, healthy work lunches!).
- Lean ground turkey: Use 99% lean ground turkey or lean ground chicken breast. You can also use lean ground beef, shredded chicken, or shredded turkey. See notes in the substitutions section for pre-cooked shredded meat.
- Canned beans: I recommend a three-bean combination going on: great northern beans (or white beans), red kidney beans, and black beans. I've tried a few different combinations and that one is my favorite.
- Fresh vegetables: This healthy chili recipe is jam-packed with fresh vegetables. I recommend bell pepper, corn, celery, and onion. Canned corn can be swapped for fresh corn on the cob.
- Fire-roasted tomatoes: Canned fire-roasted diced tomatoes add so much flavor to this easy turkey chili recipe. If you don't have fire-roasted tomatoes on hand, you can substitute diced tomatoes.
- Fresh garlic: Use fresh minced cloves of garlic.
- Olive oil: I recommend just a tad of extra virgin olive oil for sauteeing the vegetables.
- Chili seasoning: I like a combination of chili powder, dried oregano, and ground cumin. IMPORTANT! The chili powder should not be spicy. The specific seasoning I use is below.
See the recipe card at the bottom of the post for quantities.
Steps 1 & 2: Sautee diced onions in olive oil. Add the ground turkey and minced garlic.
Steps 3, 4, & 5: Add the remaining ingredients.
Step 6: Cover and cook on medium heat for 45 minutes.
How To Make Lean Turkey Chili
Prep the vegetables. Peel and dice the onion. Mince the fresh garlic cloves. Wash and chop the celery and bell pepper. Prepare the corn (if using fresh corn).
In a large pot on medium-high heat, sautee diced onions in some olive oil for about one to two minutes.
Once the onions start to soften, add the lean ground turkey and minced garlic. Break up the ground meat with a wooden spoon. Cook the meat through.
Mix in the chopped peppers, celery, and corn.
Add the canned fire-roasted tomatoes.
Pour in the three types of beans (including the liquid in the can).
Add the chili spice blend: ground cumin, dried oregano, chili seasoning, salt, and black pepper. Pour in the water. Mix well.
Turn the heat down to medium. Cover the pot of chili and cook for about 45 minutes.
Make a big bowl of chili with your favorite toppings.
Some of my favorite toppings are tortilla chips, lime juice (or wedges), cilantro leaves, chopped green onions, cheddar cheese, and sour cream (or Greek yogurt).
Tips and Tricks
- Chop all the vegetables first, before cooking on the stove top. Open the canned beans, roasted tomatoes, and corn (if using canned corn).
- Use a BIG pot.
- Break up the ground meat clumps using a wooden spoon.
Variations and Substitutions
- Substitute shredded chicken or shredded turkey breast. Add the pre-cooked shredded meat into the chili for the last 10 minutes if making this substitution. You can use a rotisserie chicken or leftover turkey breast from Thanksgiving.
- Top with fresh cilantro.
- Add a dollop of sour cream or non-fat Greek yogurt to make it creamy.
- Substitute crushed tomatoes, tomato sauce, or diced tomatoes for fire-roasted tomatoes.
I recommend a very large pot or Dutch oven because this recipe has a lot of volume. I had to move my chili to a bigger pot halfway through the recipe (you can see it in the video).
Store this chili in an airtight container in the fridge for up to 5 days or in the freezer for up to 4 months.
If chili is bland, chances are you need more chili seasoning. You can spice things up by adding cayenne pepper, a squeeze of lime, and some freshly minced garlic cloves.
Turkey chili tastes almost identical to lean beef chili.
Some people add ground cinnamon, chocolate, or allspice to add a little more depth of flavor.
Join The Tribe
Healthy One-Pot Turkey Chili (Zero WW Points)
- 1 lb lean ground turkey 99% lean ** see note 1
- 1 can kidney beans 15.5 ounce can
- 1 can great northern beans 15.5 ounce can
- 1 can black beans 15.5 ounce can
- 1 can corn or substitute fresh corn or frozen corn
- 2 cans fire roasted tomatoes 15.5 ounce cans
- 1 large onion diced
- 6 garlic cloves minced
- 5 celery stalks chopped
- 2 bell peppers diced
- 5 cups water
- 2 tablespoon McCormick dark chili powder see note 2
- 2 teaspoon ground cumin
- 2 teaspoon dried oregano
- salt to taste
- ½ teaspoon black pepper optional
- Prepare the vegetables. Peel and dice the onion. Mince the garlic. Wash and chop the bell peppers and celery. Prepare the corn (if using fresh).
- Open the canned beans and fire roasted tomatoes. Measure out the spices. Set aside.
- In a large pot on medium-high heat, add the olive oil. Sautee the diced onions,in the olive oil for one to two minutes. Add the ground turkey and minced garlic. Use the wooden spoon to break up the clumps while cooking through (about 3 minutes).
- Add the chopped bell peppers, corn, celery, canned beans (including the bean juice in the can), and the fire-roasted canned tomatoes.
- Pour the water. Add the chili seasoning: ground cumin, dried oregano, salt, black pepper, and chili powder.
- Mix the turkey chili and cover. Turn the heat to medium and cook for about 45 minutes.
- You can substitute lean ground chicken, shredded rotisserie chicken, lean ground beef, or leftover turkey breast (like from Thanksgiving).
- In the U.S., the "chili powder" used for this recipe is not spicy. It's different from spicy chili powder. Make sure you get the right kind, otherwise you might have a super spicy chili!