Healthy Easy One-Pot Turkey Chili (Printer-friendly)

Hearty turkey and bean chili with vegetables, perfect for a nutritious and satisfying one-pot meal.

# What You'll Need:

→ Meat

01 - 1 lb lean ground turkey

→ Vegetables

02 - 1 medium yellow onion, diced
03 - 1 red bell pepper, diced
04 - 2 cloves garlic, minced
05 - 1 large carrot, peeled and diced
06 - 1 can (14.5 oz) diced tomatoes with juice
07 - 1 can (6 oz) tomato paste
08 - 1 cup low-sodium chicken broth

→ Beans

09 - 1 can (15 oz) black beans, drained and rinsed
10 - 1 can (15 oz) kidney beans, drained and rinsed

→ Spices & Seasoning

11 - 2 tablespoons chili powder
12 - 1 teaspoon ground cumin
13 - 1/2 teaspoon smoked paprika
14 - 1/2 teaspoon dried oregano
15 - 1/4 teaspoon cayenne pepper, optional
16 - Salt and black pepper to taste

→ Optional Toppings

17 - Chopped fresh cilantro
18 - Sliced green onions
19 - Low-fat shredded cheddar cheese
20 - Greek yogurt or light sour cream
21 - Lime wedges

# Directions:

01 - Heat a large pot or Dutch oven over medium heat. Add the ground turkey and cook, breaking it up with a spoon, until browned and cooked through, about 5 to 6 minutes.
02 - Add the diced onion, bell pepper, carrot, and garlic to the pot. Sauté for 4 to 5 minutes until vegetables are softened.
03 - Stir in the chili powder, cumin, smoked paprika, oregano, cayenne if using, salt, and black pepper. Cook for 1 minute until fragrant.
04 - Add the diced tomatoes with their juice, tomato paste, chicken broth, black beans, and kidney beans. Stir to combine.
05 - Bring the mixture to a gentle boil, then reduce heat to low. Cover and simmer for 20 to 25 minutes, stirring occasionally, until the chili is thickened and vegetables are tender.
06 - Taste and adjust seasoning if needed.
07 - Serve hot with desired toppings.

# Expert Advice:

01 -
  • It's genuinely done in under an hour and tastes like you've been simmering it all day.
  • Ground turkey keeps it light without sacrificing that hearty, satisfying chili flavor you crave.
  • Everything cooks in one pot, which means minimal cleanup when you're already tired.
  • The spice blend is balanced enough for most palates but easy to adjust if you like heat.
02 -
  • Don't skip rinsing your canned beans—it removes enough starch to keep your chili from becoming thick and paste-like as it sits.
  • The smoked paprika is non-negotiable if you want that restaurant-quality depth; regular paprika is flat by comparison and worth the swap.
  • If your chili is too thin after simmering, leave the lid off for the last 5 minutes to let steam escape—it thickens without overcooking the beans.
03 -
  • Use a wooden spoon to break up the turkey—it gives you better control than a spatula and feels more connected to what you're cooking.
  • The smoked paprika genuinely changes the game; it's worth buying if you don't have it because you'll use it on roasted vegetables and eggs too.
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