The Best Turkey Vegetable Chili (with Beans, Healthy)

Why You’ll Love The Best Turkey Vegetable Chili

This turkey vegetable chili is the perfect balance of comfort and nutrition. It’s loaded with fiber-rich beans, vibrant vegetables, and lean protein, making it both filling and wholesome.

You’ll love how quickly it comes together in just one pot, minimizing cleanup while maximizing flavor. The sweet potato adds natural sweetness and heartiness, while fire-roasted tomatoes and green chiles bring depth and a subtle kick. It’s also incredibly versatile, easy to customize, and ideal for meal prep since it reheats beautifully.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 lb lean ground turkey (93% lean)
1 tablespoon extra-virgin olive oil or avocado oil
1 small yellow onion, diced (about 1 cup)
3 cloves garlic, minced
1 red bell pepper, diced (about 1.5 cups)
1 zucchini squash, diced (about 1 cup)
2 large carrots, diced (about 1 cup)
1 small sweet potato, diced (or ½ medium, about 1.5 cups)
1 (15 oz) can sweet corn, drained and rinsed (or 1.5 cups frozen corn)
1 (28 oz) can diced fire-roasted tomatoes (do not drain)
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can pinto beans, drained and rinsed (or kidney beans)
1 (4 oz) can mild diced green chiles
2 cups low sodium chicken broth
2 tablespoon chili powder
1 tablespoon ground cumin
1 teaspoon paprika
1 teaspoon dried oregano
1 teaspoon kosher salt, more to taste
¼ teaspoon black pepper

Directions

1. Prep the vegetables by chopping the onion, garlic, sweet potato, zucchini, red bell pepper, and carrots. Drain and rinse the beans and corn. Do not drain the tomatoes.

2. Heat the olive oil in a large soup pot or Dutch oven over medium heat. Add the onion and cook for 1–2 minutes until softened. Stir in the garlic and seasonings and cook for about 30 seconds until fragrant. Add the ground turkey and cook for 1–2 minutes, breaking up the meat as it browns.

3. Add the sweet potato, zucchini, red bell pepper, and carrots to the pot. Cook for 8–10 minutes, stirring occasionally, until the turkey is fully cooked and the vegetables begin to soften.

4. Stir in the chicken broth, black beans, pinto beans, diced tomatoes, corn, and green chiles. Bring the mixture to a boil, then reduce the heat to low and simmer for 15–20 minutes, stirring occasionally. Taste and adjust salt if needed.

5. For easy prep, you can chop the vegetables in advance and store them in the refrigerator until ready to cook.

Servings and timing

This recipe makes 6 generous servings.

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Variations

For a spicier chili, add diced jalapeños or increase the chili powder. A pinch of cayenne pepper will also boost the heat.

To make it dairy-free and gluten-free, simply serve as is since the base recipe already fits those needs.

For a thicker chili, let it simmer uncovered a bit longer or mash some of the beans before adding them.

You can also swap the turkey for ground chicken or lean ground beef. To make it vegetarian, omit the turkey and add an extra can of beans or lentils.

For added richness, stir in a spoonful of tomato paste or finish with a squeeze of fresh lime juice before serving.

Storage/Reheating

Store leftover chili in an airtight container in the refrigerator for up to 4 days.

To reheat, warm on the stovetop over medium-low heat, stirring occasionally, until heated through. You can also microwave individual portions in 30-second intervals, stirring between each, until hot.

This chili freezes very well. Let it cool completely, then transfer to freezer-safe containers or bags and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

FAQs

Can I make this chili in a slow cooker?

Yes. Brown the turkey, onions, garlic, and spices first, then transfer everything to a slow cooker and cook on low for 4–6 hours or high for 2–3 hours.

Can I use ground chicken instead of turkey?

Absolutely. Ground chicken works just as well and provides a similar lean protein option.

Is this chili spicy?

It’s mildly spiced but not overly hot. You can easily adjust the heat level to your preference.

Do I have to use sweet potato?

No. You can substitute butternut squash or regular potatoes, or leave it out altogether.

Can I use dried beans instead of canned?

Yes, but they must be fully cooked before adding them to the chili.

How can I thicken my chili?

Let it simmer uncovered longer, mash some of the beans, or stir in a small amount of tomato paste.

What toppings go well with this chili?

Popular options include sliced avocado, shredded cheese, Greek yogurt or sour cream, chopped cilantro, or green onions.

Can I make this ahead of time?

Yes. In fact, the flavors deepen as it sits, making it even better the next day.

Is this recipe good for meal prep?

Definitely. It stores and reheats beautifully, making it perfect for lunches throughout the week.

Can I freeze individual portions?

Yes. Divide into single-serving containers for easy grab-and-go meals. Thaw overnight and reheat when ready to enjoy.

Conclusion

This turkey vegetable chili is a comforting, nutrient-packed meal that delivers bold flavor in every bite. With lean protein, hearty beans, and plenty of colorful vegetables, it’s a balanced dinner that’s as satisfying as it is simple to make. Whether you’re feeding a family, meal prepping for the week, or stocking your freezer, this healthy chili is sure to become a go-to favorite.