Healthy Easy One-Pot Turkey Chili (Printable)

A nutritious one-pot meal with lean turkey, beans, and vegetables for easy preparation.

# What You Need:

→ Meat

01 - 1 pound 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 ounces) diced tomatoes with juice
07 - 1 can (6 ounces) tomato paste
08 - 1 cup low-sodium chicken broth

→ Beans

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

# Steps:

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

# Expert Advice:

01 -
  • It genuinely tastes like indulgence while keeping you full and energized for hours afterward.
  • Everything happens in one pot, which means you spend more time enjoying dinner and less time scrubbing dishes at midnight.
  • The spice balance hits that sweet spot where it feels bold without requiring a fire extinguisher nearby.
02 -
  • Don't skip draining and rinsing your canned beans, because that liquid contains compounds that make your stomach unhappy and clouds your broth unnecessarily.
  • The chili actually tastes better the next day or even two days later, as the flavors marry together and deepen in ways that feel almost magical.
03 -
  • Taste your broth before adding it, because some brands are quite salty and you'll want to adjust your seasoning accordingly to avoid oversalting.
  • Let the chili simmer uncovered for the last five minutes if it seems too watery, which thickens it beautifully while concentrating all the flavors even more.
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