A Hearty, High-Protein Family Dinner
Looking for an easy dinner that’s filling, packed with vegetables, and perfect for meal prep? This healthy turkey chili con carne is one of my favorite recipes when I need to cook a big batch that tastes even better the next day.
Made with lean ground turkey, beans, mushrooms, peppers, and a rich tomato sauce, it’s full of flavor without feeling heavy. It’s also freezer-friendly, making it a great option for busy weeks.
Whether you serve it over rice, with a baked potato, or wrapped in a tortilla, this turkey chili is always a family favorite.
Ingredients
- 1 kg lean ground turkey
- 2 large onions, diced
- 500 g red bell peppers, diced
- 400 g mushrooms, sliced
- 1 litre tomato passata
- 200 g tomato paste
- 735 g canned kidney beans, drained and rinsed
- 280 g canned sweet corn, drained and rinsed
- 1 litre chicken or vegetable broth
Seasonings
- 2 tbsp sweet paprika
- 2 tsp smoked paprika
- 2 tsp ground cumin
- 2 tsp dried oregano
- 2 tsp garlic powder
- 1 tsp onion powder (optional)
- ½–2 tsp chili flakes or chili powder
- ½ tsp cayenne pepper (optional)
- 1 tsp black pepper
- Salt, to taste
- 1 tsp sugar (optional)
- Juice of ½ lime or lemon
Instructions
Cook the Turkey
Place the ground turkey in a large pot or Dutch oven.
Cook over medium heat, breaking it into small pieces with a spatula until no longer pink. If needed, add a splash of water instead of oil.
Add the Vegetables
Stir in the onions and mushrooms.
Cook for about 5–7 minutes, until softened.
Add the diced bell peppers and cook for another 5 minutes.
Season Everything
Add all the spices and stir for about 1 minute to bring out their flavor.
Mix in the tomato paste.
Simmer
Pour in the tomato passata and broth.
Bring everything to a gentle boil.
Add the kidney beans and sweet corn.
Reduce the heat and simmer uncovered for 25–30 minutes, stirring occasionally.
Finish the Chili
Taste and season with salt and black pepper if needed.
Stir in the fresh lime or lemon juice just before serving.
If the chili becomes too thick, simply add a little more broth or water.
Serving Suggestions
This turkey chili is delicious served with:
- Basmati rice
- Brown rice
- Baked potatoes
- Whole wheat tortillas
- Crusty bread
For an extra creamy finish, add a spoonful of plain Greek yogurt.
If you enjoy fresh herbs, sprinkle with chopped parsley or cilantro before serving.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freezing
This chili freezes beautifully for up to 3 months.
Divide it into individual portions before freezing for quick and easy meals.
Recipe Tips
- Lean ground chicken works just as well as turkey.
- Adjust the chili to make it as mild or as spicy as you like.
- Mushrooms add extra flavor and make the chili even more filling.
- Like many stews, this chili tastes even better the next day.
Frequently Asked Questions
Can I make this ahead of time?
Yes! In fact, the flavors develop even more overnight.
Can I freeze turkey chili?
Absolutely. Freeze it in airtight containers for up to three months.
Can I make it less spicy?
Yes. Simply reduce or omit the chili flakes and cayenne pepper.
What beans work best?
Kidney beans are traditional, but black beans or pinto beans also work well.
Leave a comment