Healthy Turkey and Veggie Chili

This is one of those cozy, throw-it-all-in-the-pot meals that feels comforting but still leaves you feeling really good after. It’s packed with veggies, protein, and simple pantry ingredients, and it’s mild enough for the whole family with an easy option to add heat for adults.

I love this recipe for busy weeks because it works on the stove, in the crock-pot, or in the instant pot—and it makes amazing leftovers.

• Healthy turkey and veggie chili is a cozy nourishing meal for fall and winter
• High-protein and fiber-rich
• Loaded with hidden veggies
• Family-friendly and toddler-approved
• Easy to customize spice level
• Great for meal prep and freezing

• Sweet onion – Adds a natural sweetness and builds the flavor base of the chili
• Garlic – Brings warmth and depth to the overall flavor
• Celery – Adds subtle crunch and classic savory flavor
• Ground turkey – A lean, high-protein option that keeps this chili light but filling
• Bell peppers – Add color, sweetness, and extra veggies
• Carrots – Balance the tomatoes with a hint of natural sweetness
• Broccoli – Boosts nutrition and adds texture without overpowering the dish
• Jalapeño or cayenne pepper (optional) – Adds gentle heat if you like a little spice
• White beans – Make the chili hearty and creamy while adding fiber and protein
• Diced tomatoes – Create the classic chili base and add acidity
• Tomato sauce – Helps everything simmer together smoothly
• Broth (bone broth if possible) – Adds richness and extra nutrients
• Chili powder – Gives the chili its classic flavor
• Ground cumin – Adds warmth and depth
• Paprika – Rounds out the spices with a mild smokiness
• Coconut sugar – Balances the acidity of the tomatoes
• Salt and pepper – Brings all the flavors together

Stove Instructions

1. Sauté: Heat oil in a large pot over medium-high heat. Sauté the onion, garlic, and celery until fragrant.
2. Brown: Add the ground turkey, breaking it up with a spoon until no longer pink.
3. Spice: Stir in your spices (chili powder, cumin, paprika) and let them toast for one minute.
4. Simmer: Mix in the peppers, carrots, broccoli, beans, tomatoes, and broth. Turn heat to low, cover, and simmer for 30-40 minutes until veggies are tender.

Crock-Pot Instructions

1. Prep: Sauté your onions, celery, garlic, and turkey in a pan first to lock in flavor.
2. Slow Cook: Transfer the mixture to the slow cooker with all remaining ingredients. Cook on Low for 6-8 hours or High for 4 hours.

Instant Pot Instructions

1. Sauté: Use the sauté function to cook the aromatics and brown the turkey.
2. Pressure Cook: Stir in all other ingredients. Secure the lid and set to Manual High Pressure for 12 minutes. (Note: For firmer broccoli, you can stir the florets in after pressure cooking on the “Keep Warm” setting for 5 minutes).

Serve warm with your favorite toppings.

• The Protein: Feel free to swap ground turkey grass-fed beef or bison.
• The Veggies: This is a “clean out the drawer” recipe! Zucchini, butternut squah, or chopped kale work great here too.
• The Sweetener: If you don’t have coconut sugar, honey or maple syrup work perfectly as a natural alternative.

• This chili is easily customizable to the veggies and meat you have on hand ( I have swapped carrots for butternust squash before)
• Add more or less spice to your preference
• You can use 1-2 hot peppers for extra spice
• Don’t Overcook the Broccoli: If you prefer your broccoli bright green and firm, add it during the last 10 minutes of the stovetop simmer.
• I love to top it with cheese, and crackers, or serve it with a slice of toast

This chili is cozy, lightly spiced, and comforting without being heavy. The beans make it creamy, the vegetables add texture, and the turkey keeps it hearty but not greasy. It’s one of those meals that feels nourishing and satisfying at the same time.

Serve with avocado slices, shredded cheese, Greek yogurt or sour cream, or fresh cilantro. Add a slice of toasted bread, chips, or crackers.

Store leftovers in an airtight container in the fridge for up to 4–5 days. Freeze for up to 3 months. Reheat gently on the stove or in the microwave for an easy lunch or dinner.

This is one of those simple, nourishing recipes I always come back to—easy to make, easy to love, and perfect for feeding your family well.

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