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A large bowl of turkey chili

Healthy Turkey Chili

This a classic go-to chili recipe made with plenty of fresh flavors and packed with protein!
Course Soup
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings 6 Servings
Calories 196kcal
Author Ashley C.


  • 1 pound ground turkey
  • 2 teaspoon minced garlic
  • 1 medium onion chopped
  • 1 green bell pepper chopped
  • 2 tablespoon tomato paste
  • 2 tablespoon chili powder
  • 1 tablespoon brown sugar
  • 2 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • ¼ teaspoon pepper
  • dash of salt
  • 2 bay leaves
  • 1 ¼ cup Merlot or other fruity red wine
  • 28 ounce can whole tomatoes undrained and coarsely chopped
  • 15 ounce can diced tomatoes undrained
  • 2 cans (15 ounce) kidney beans drained


  • Heat a large Dutch oven or saucepan over medium-high heat. Add the turkey, garlic, onion, and green bell pepper. Cook about 8 minutes or until the turkey is cooked through, stirring to crumble.
  • Add the tomato paste, chili powder, brown sugar, cumin, dried oregano, salt, pepper and bay leaves. Cook for 1 minute, stirring constantly. Stir in wine, tomatoes and kidney beans. Bring to a boil. Cover, reduce heat to low, and simmer 45 minutes, stirring occasionally.
  • Uncover and cook for 30 minutes. Discard the bay leaves.
  • Garnish with cheese, sour cream or your favorite chili toppings, if desired.


  • Ground Turkey: Substitute with ground beef or chicken.
  • Fruit red wine: Merlot is best. You can also substitute with beer or chicken broth, or omit it altogether. If you omit the liquid, the chili will be thicker. 
  • Tomatoes: You can use all diced, whole or a combination of both. 
  • Kidney beans: You can substitute with another type of chili bean, such as pinto, if desired.
  • Brown sugar: You can omit, if desired.
  • Store leftovers in the refrigerator form up to 3 days. Reheat prior to serving.
  • Allow the chili to cool. Store the chili in a zipped top freezer safe bag or storage container with as much of the air pressed out as possible. This recipe is large so you might need a few bags or containers. Store in the freezer for up to 4 months. Thaw and reheat in the microwave or on the stovetop prior to serving.


Serving: 0g | Calories: 196kcal | Carbohydrates: 17g | Protein: 20g | Fat: 2g | Saturated Fat: 0g | Cholesterol: 41mg | Sodium: 420mg | Potassium: 846mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1210IU | Vitamin C: 37.7mg | Calcium: 99mg | Iron: 4.1mg