Mexican Turkey Chili

Healthy turkey chili with a spicy kick

Personally, I’m a beef chili person, but when I had so many people ask me whether they could replace the beef with ground turkey in my meat chili recipe (which, yes, you can), I decided it was time to create a new chili recipe for this poultry lovers. In my mind, the a chili with beef deserves to be hearty and simple; hence the minimal ingredients and the doubled beans included in the recipe. However, I decided to amp up the flavor and ingredients for the turkey chili and decided to go a Mexican route, throwing in some canned corn and green chili peppers. Although the recipes may be differ, I promise you, it is still just as easy of a meal to make.

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*As a prepping tip, I typically double the recipe in order to freeze half for another week where I don’t have time to prep. To do so, separate half of the chili and allow to cool. Once no longer hot, pour it into a plastic bag, lay it flat on its side and remove the extra air, and place it in the freezer.*

Ingredients (makes 3-4 servings):

  • Ground turkey (1lb)
  • Jalapeno (½)
  • Diced tomatoes (1 can)
  • Black beans (1 can)
  • Canned corn (1 can)
  • Green chilies (1 can)
  • Tomato paste (1 spoonful)
  • Red pepper flakes (½ tablespoon)
  • Cayenne pepper (1 teaspoon)
  • Chili powder (1 teaspoon)
  • Paprika powder (1 teaspoon)
  • Salt & Pepper


  1. Rinse and drain the black beans and the corn
  2. Dice the jalapenos into ¼ inch pieces
  3. Place all of the ingredients in the method of cooking style you prefer:
    1. I prefer the instant pot, which cooks this chili in ~ 30 minutes
    2. For a slow cooker, cook on high for 4 hours
    3. In a pot, cook and continue to stir for ~45 minutes
  4. Eat hot or store in the fridge overnight in an airtight container. I actually prefer chili better the next day!

Compliant with the Following Diets:

  • Low FODMAP
  • Dairy Free
  • Gluten Free


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