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Turkey Chili

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This comforting Turkey Chili is a perfect weeknight dinner that balances lean protein with the earthy richness of red kidney beans and tomatoes. Its a healthier twist on classic American chili, delivering all the savory depth without the heaviness. The blend of cumin, basil, and garlic powder creates a warm, aromatic profile, while the celery adds a subtle crunch and freshness. Ideal for chilly evenings or meal prep, this dish is easy to make with pantry staples. Serve it hot with fresh cilantro or a dollop of yogurt for extra creaminess. Its a satisfying, wholesome meal the whole family will love.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 367.9
Dietary: Gluten-free
Description
This comforting Turkey Chili is a perfect weeknight dinner that balances lean protein with the earthy richness of red kidney beans and tomatoes. Its a healthier twist on classic American chili, delivering all the savory depth without the heaviness. The blend of cumin, basil, and garlic powder creates a warm, aromatic profile, while the celery adds a subtle crunch and freshness. Ideal for chilly evenings or meal prep, this dish is easy to make with pantry staples. Serve it hot with fresh cilantro or a dollop of yogurt for extra creaminess. Its a satisfying, wholesome meal the whole family will love.
Ingredients
  • 1 pound Lean ground raw turkey
  • 1 cup Chopped celery
  • 1 can Tomatoes, cut up (16 oz can)
  • 1 can Red kidney beans (15.5oz can)
  • 1 can Tomato sauce (8 oz can), drained
  • 1 can Vegetable juice cocktail (6 oz can)
  • 1 leaf Bay leaf
  • 2 tbsp Dried minced onion
  • 1 tsp Dried basil, crushed
  • 1/2 tsp Beef bouillon granules - instant
  • 1/2 tsp Ground cumin
  • 1/4 tsp Garlic powder
  • 1/4 tsp Crushed red pepper (optional)
  • 1/2 cup Water
Directions
  1. 1
    Spray a large skillet with non-stick cooking spray and place over medium heat.
  2. 2
    Add the ground turkey and chopped celery to the skillet.
  3. 3
    Cook, stirring occasionally and breaking up the turkey into small crumbles, until the meat is no longer pink and celery is slightly softened.
  4. 4
    Stir in the undrained tomatoes, kidney beans, tomato sauce, vegetable juice, bay leaf, minced onion, basil, bouillon granules, cumin, garlic powder, crushed red pepper, and water.
  5. 5
    Increase heat to bring the mixture to a boil.
  6. 6
    Reduce heat to low, cover partially, and simmer for 20 minutes, stirring occasionally to prevent sticking.
  7. 7
    Remove and discard the bay leaf before serving.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 367.9kcal
% Daily Value *
Total Fat 2.7g5%
Saturated Fat 0.7g4%
Cholesterol 78.3mg27%
Sodium 94.4mg4%
Total Carbohydrate 27.7g10%
Dietary Fiber 8.6g35%
Sugars 5.5g
Protein 42.9g86%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a spicier kick, increase the crushed red pepper to 1/2 teaspoon or add a diced jalapeo with the celery.

You can substitute the beef bouillon with chicken bouillon or soy sauce for a vegetarian version (use vegetable broth instead of water).

This chili tastes even better the next day as the flavors meld. Store leftovers in an airtight container in the refrigerator for up to 4 days.

Freeze portions for up to 3 months. Thaw overnight in the fridge and reheat on the stove or in the microwave.

Serve with fresh cilantro, lime wedges, or a dollop of Greek yogurt instead of sour cream for a lighter topping.

Keywords: turkey chili, lean turkey, kidney beans, healthy chili, quick dinner, american cuisine, protein rich, easy recipe, meal prep, comfort food, low fat, cumin, tomato base, stew, vegetables, celery, spicy, family dinner, budget friendly, gluten free, simmered
Read it online: https://www.chefs-mate.com/recipe/turkey-chili-3/