Ground Turkey Taco Chili

All the flavors of tacos mixed with the heartiness of a chili – this is a dish your family will love! It comes together in a matter of minutes and can also be made in the slow cooker. A delicious healthy recipe.

I love recipes that come together in just a few minutes and this is one of them! Dump the ingredients in, let it simmer for 20 minutes, and dinner is done.

Top it with your favorite taco toppings such as sour cream, cheese, tomatoes, avocado or whatever you like for a healthy meal that can be prepped for the week or frozen for another night.

I have a few other chili recipes on my site – you might want to check out my Spicy Pork Chili, BBQ Chicken Chili, 5 Star Black Bean Chili and Slow Cooker Tex-Mex Chili.

There really is nothing better than a warm bowl of chili on a cold day.

Note that this turkey chili recipe makes a large pot of chili! Perfect for a when you need to feed a crowd. Use leftovers as an easy sauce with rice or even use it as a filling for enchiladas!

How to make Ground Turkey Taco Chili

Place a large stock pot on stove top over medium high heat. Add ground turkey, green pepper, and red onion. Cook until ground turkey is no longer pink. Add in minced garlic and cook for one minute longer.
Reduce heat to medium and add tomatoes with green chilies, corn, pinto beans, black beans, chicken broth, taco seasoning, and cumin to the stock pot. Mix well.
Using a large wooden spoon, stir in the can of refried beans; this will make your soup extra creamy while adding lots of fiber.
Let chili simmer for 15-20 minutes over low heat, stirring occasionally.
Dish up each serving in a bowl and top with your favorite taco toppings.

How to make Ground Turkey Taco Chili in a slow cooker

It’s easy to make this dish in your slow cooker. Simply brown the ground turkey in a skillet on the stove top then add everything to the slow cooker.

Cook on low for 6-7 hours, top with your favorite toppings, and serve.

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Toppings to serve taco chili with:

shredded cheddar cheese
diced tomatoes
jalapenos
green onions
sour cream
diced avocadoes
shredded lettuce
guacamole
pico de gallo (my homemade recipe for pico de gallo is easy and delicious!)

How to use this recipe as a freezer meal:

If you know that you have a busy week or month coming up, you can make this soup and then store it in the freezer to use for another day (I even like to freeze it in individual portions so that it’s ready for you to grab-and-go!).Let the chili cool down then pour it into a freezer-safe container or gallon-sized freezer bag.When ready to eat, stick it in a pot or crock pot and heat until warmed all the way through.To thin it out, just add a little water or broth until it reaches the consistency you prefer (personally, I like it thick!).I also love to make a big batch of this soup and keep it in the fridge for quick and healthy lunches because it reheats so well.

Want to know what I eat in 4 weeks to lose weight?

Here’s my 4 Week 1500 Calorie Healthy Meal Plan – breakfast, lunch, dinner, and snacks.
Each day is perfectly calculated to 1500 calories by a registered dietitian.
All recipes are family-friendly and budget-friendly – it makes weight loss taste good!

Have you checked out my YouTube channel?

I am always sharing healthy tips, advice, workouts and recipe – like these 3 healthy side dishes that you can cook in your Instant Pot!

Other healthy recipes you will love:

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Ground Turkey Taco Chili

Author: Jared

Prep time: 10 mins

Cook time: 30 mins

Total time: 40 mins

Serves: 6-8

Ingredients

1 pound lean ground turkey
1 red onion (diced)
1 green pepper (diced)
2 cloves garlic (minced)
2 (10 ounce) cans diced tomatoes with green chiles (Rotel)
1 (15 ounce) can corn (drained)
1 (15 ounce) can pinto beans (rinsed and drained)
1 (15 ounce) can black beans (rinsed and drained)
4 cups low-sodium chicken broth
1 (1 ounce) packet reduced-sodium taco seasoning
1 teaspoon cumin
1 (15 ounce) can refried beans
Salt and pepper (to taste)
Toppings of choice

Instructions

Place a large stock pot on stove top over medium high heat. Add ground turkey, green pepper, and red onion. Cook until ground turkey is no longer pink. Add in minced garlic and cook for one minute longer.
Reduce heat to medium and add tomatoes with green chiles, corn, pinto beans, black beans, chicken broth, taco seasoning, and cumin to the stock pot. Mix well.
Using a large wooden spoon, stir in the can of refried beans (this will make your soup extra creamy while adding lots of fiber).
Let chili simmer for 15-20 minutes over low heat, stirring occasionally.
Dish up each serving in a soup bowl and top with your favorite taco toppings (i.e. cheese, tomatoes, avocados, sour cream, lettuce).

Notes

If you know that you have a busy week or month coming up, you can make this soup and then store it in the freezer to use for another day (I even like to freeze it in individual portions so that it's ready for you to grab-and-go!). When reheating, to thin it out, just add a little water or broth until it reaches the consistency you prefer (personally, I like it thick!).

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