Name: Low Calorie Turkey Chili
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 lb lean ground turkey (93% lean); 1 medium yellow onion, diced; 1 red bell pepper, diced; 4 cloves garlic, minced; 1 can (15 oz) kidney beans, drained and rinsed; 1 can (15 oz) black beans, drained and rinsed; 1 can (28 oz) fire-roasted diced tomatoes; 1 cup low-sodium chicken broth; 2 tbsp chili powder; 1 tsp ground cumin; 1 tsp smoked paprika; 1/2 tsp dried oregano; 1/4 tsp cayenne pepper; 1/2 tsp salt; 1/4 tsp black pepper; 1 tbsp olive oil

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
Tips for the Best Results
Storage and Reheating
Frequently Asked Questions

Low Calorie Turkey Chili

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When the weather turns and you want something hearty without the guilt, this low calorie turkey chili is exactly what you need. It’s thick, smoky, deeply satisfying — and won’t wreck your day if you’re watching what you eat. I make a big pot of this at least once a month and the whole family devours it every time.

Why You’ll Love This Recipe

First, let’s talk about flavor — because “low calorie” and “bland” do not have to go together. This chili is bold and rich, built on layers of chili powder, cumin, and smoked paprika. Nobody at your table is going to feel like they’re eating diet food.

It also comes together in under an hour using one pot. That means less cleanup, less fuss, and a proper weeknight dinner that doesn’t require you to stand at the stove all evening.

And honestly? The leftovers are even better. The spices deepen overnight, so tomorrow’s lunch is something to genuinely look forward to.

Ingredients You’ll Need

Lean ground turkey is the star here. It’s mild enough to absorb all the spices beautifully, and swapping in turkey instead of beef saves a meaningful amount of fat and calories without sacrificing the filling, meaty texture you want in a chili. Look for 93% lean — it has just enough fat to stay juicy.

You’ll need kidney beans and black beans for body and fiber. They bulk the chili up in a really satisfying way and help keep you full for hours. If you only have one type on hand, that’s fine — just use a full can of each of whatever you’ve got.

Canned fire-roasted tomatoes are worth tracking down if you can find them. They add a subtle smokiness that really rounds out the flavor. Regular diced tomatoes work perfectly well though, so don’t let that stop you.

For aromatics, you’ll use a yellow onion, a few cloves of garlic, and a bell pepper. I usually go with red bell pepper for a touch of sweetness, but green is totally fine and a bit more traditional. Chicken broth pulls everything together into a proper chili consistency rather than a tomato sauce situation.

The spice blend is what makes this sing: chili powder, cumin, smoked paprika, oregano, a pinch of cayenne if you like heat, salt, and black pepper. Adjust the cayenne to your preference — even a little gives it warmth without being overwhelming.

Tips for the Best Results

💡 Tip: Brown the turkey properly before adding anything else. Let it sit undisturbed in the pot for a minute or two so it actually develops some color. That browning adds a layer of flavor you can’t get otherwise, and it’s worth the extra two minutes.

Don’t rush the simmer. Once everything is in the pot, let it cook low and slow for at least 25-30 minutes. The longer it goes, the more the flavors knit together into something really cohesive.

Taste and adjust seasoning at the end, not just at the beginning. Flavors concentrate as the chili cooks, so what seemed well-seasoned early on might need a little more salt or a squeeze of lime once it’s done.

If you want a thicker chili, mash about a quarter of the beans before adding them. It creates a naturally thick base without adding any extra ingredients.

Storage and Reheating

This chili keeps beautifully in the fridge for up to five days in an airtight container. Note: the flavor genuinely improves after a day or two, so don’t be shy about making a full batch even if you’re cooking for one or two people — future you will be grateful.

For longer storage, it freezes really well. Portion it into freezer-safe containers or zip-lock bags (lay them flat to save space) and freeze for up to three months. Thaw overnight in the fridge before reheating.

To reheat, warm it on the stovetop over medium-low heat, stirring occasionally and adding a splash of broth or water if it’s thickened up too much in the fridge. The microwave works fine too — just cover it and heat in 90-second intervals, stirring in between.

Frequently Asked Questions

Can I use ground chicken instead of turkey?

Absolutely. Ground chicken is a great substitute and keeps the calorie count similarly low. Just be careful not to overcook it — chicken can dry out a bit faster than turkey, so once it’s cooked through, move on to the next step.

How many calories are in a serving?

Each serving comes in around 280-320 calories, depending on exact portion size and specific brands used. Served with a small piece of cornbread or over a little rice, it’s still a very reasonable meal.

Can I make this in a slow cooker?

Yes, and it’s fantastic that way. Brown the turkey and sauté the onion, garlic, and pepper in a skillet first, then transfer everything to the slow cooker and cook on low for 6-8 hours or high for 3-4 hours. The long, slow cook makes it even more flavorful.

Is this chili spicy?

As written, it’s mild-to-medium — warm and flavorful but not hot. If you want more heat, increase the cayenne or add a diced jalapeño with the onion. If you’re serving it to kids or people who are sensitive to spice, simply leave the cayenne out entirely and it’ll still taste great.

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