Chili, a beloved comfort food, gets a healthy and delicious makeover with this Pioneer Woman inspired turkey chili recipe. Perfect for a cozy weeknight dinner or a weekend gathering, this chili maintains all the robust flavors of the original while substituting ground beef with lean ground turkey. It’s adaptable for stovetop, slow cooker, and Instant Pot, promising to become a family favorite.
A close-up shot of a bowl of turkey chili with a spoon lifting a scoop, showcasing the texture and ingredients.
Like many home cooks, I’ve always sought that perfect chili recipe, one that balances ease of preparation with customizable flavor. This turkey chili, adapted from the Pioneer Woman’s classic recipe, hits all the right notes. It’s a fantastic base recipe that you can tailor to your family’s preferences.
While some prefer a purist chili with just meat, beans, and a rich sauce, others enjoy loading it up with vegetables. Bell peppers, onions, zucchini, or even corn can be fantastic additions to this turkey chili.
How do you customize your chili?
Stove Top Turkey Chili Instructions
Brown ground turkey in a large pot; drain any excess fat. Ground turkey, being leaner, will typically produce less grease than ground beef.
Add diced garlic, tomato sauce, and the chili seasonings. Simmer for an hour, stirring occasionally. This allows the flavors to meld beautifully.
Ground turkey being browned in a Dutch oven with seasonings ready to be added for a flavorful chili base.
Combine masa harina with water to create a slurry, then stir it into the chili. This is key to thickening the chili to the perfect consistency.
Stir in the beans. Simmer for an additional 10 minutes. Garnish as desired and serve hot! Your choice of garnishes can elevate the chili to another level.
Pinto beans being added to a pot of simmering turkey chili, illustrating the final steps of preparation.
Slow Cooker Turkey Chili Directions
- Brown ground turkey in a skillet or directly in a stove-top safe slow cooker. Drain excess fat.
- Add diced garlic, tomato sauce, and seasonings. Simmer on the stovetop for 10 minutes to develop flavors.
- Transfer to the slow cooker.
- Mix masa harina with water and stir into the chili.
- Add the beans.
- Cook on low for 4-6 hours or on high for 2-3 hours.
- Garnish and serve.
Instant Pot Turkey Chili Guide
- Important Note: For the Instant Pot version, using crushed tomatoes is recommended to provide sufficient liquid.
- Set the Instant Pot to Sauté. Brown the ground turkey and drain excess fat.
- Add diced garlic, tomato sauce, and seasonings. Sauté for a minute to bloom the spices.
- Combine masa harina with water, then add to the pot.
- Stir in crushed tomatoes and beans.
- Secure the lid and cook on Chili/Beans setting for 15 minutes.
- Allow for natural pressure release for 10 minutes, then quick release any remaining pressure.
- Stir and serve with your favorite toppings.
Burn Notice Tip: To prevent the burn indicator on your Instant Pot, ensure there are no browned bits stuck to the bottom of the pot after sautéing. Deglaze the pot with a bit of tomato sauce or broth if needed before pressure cooking.
👉 Pro-Tip: Adjust the thickness of your chili by adding more masa harina slurry if you prefer a thicker consistency, regardless of the cooking method.
Masa Harina Alternatives
- In a pinch, flour or cornmeal can substitute masa harina for thickening, although the authentic flavor of masa harina will be missed.
- Cornstarch slurry (cornstarch mixed with equal parts cold water) is another effective thickening agent.
Freezing and Storing Turkey Chili
Absolutely! Turkey chili is freezer-friendly, making it ideal for meal prepping or batch cooking.
Leftover chili can be thawed in the refrigerator overnight and reheated in the microwave or on the stovetop. It often tastes even better the next day as the flavors deepen.
Storage Guidelines
Store leftover turkey chili in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
More Healthy & Hearty Recipes
Serving Suggestions for Turkey Chili
A comforting bowl of turkey chili topped with shredded cheese and green onions, ready to be served.
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The Pioneer Woman Inspired Turkey Chili Recipe
Prep Time: 10 minutes
Cook Time: 1 hour 10 minutes
Yields: 6 servings
Ingredients:
- 2 lbs ground turkey, 93% lean
- 2 cloves garlic, minced
- 8 oz tomato sauce
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/4 teaspoon cayenne pepper (adjust to taste)
- 1/4 cup masa harina
- 1/2 cup water (for masa harina slurry)
- 15 oz kidney beans, drained and rinsed
- 15 oz pinto beans, drained and rinsed
- 14.5 oz crushed tomatoes (for Instant Pot or thicker chili)
Optional Garnishes:
- Shredded cheddar cheese or Monterey Jack
- Lime wedges
- Greek yogurt or sour cream (light option)
- Tortilla chips or whole grain crackers
- Diced green onions or cilantro
- Avocado slices
Instructions:
Stove Top Method:
- Brown ground turkey in a large pot over medium heat until cooked through. Drain any excess fat.
- Add minced garlic and tomato sauce; cook for 1 minute until fragrant.
- Stir in chili powder, cumin, oregano, salt, and cayenne pepper.
- Reduce heat to low, cover, and simmer for 1 hour, stirring occasionally. If chili becomes too thick, add a little water or broth.
- In a small bowl, whisk together masa harina and water until smooth. Stir into the chili.
- Add drained and rinsed kidney and pinto beans. Simmer for 10 minutes more.
- Serve hot with your favorite garnishes.
Slow Cooker Method:
- Brown ground turkey on the stovetop and drain fat.
- Transfer turkey to slow cooker. Add garlic, tomato sauce, chili powder, cumin, oregano, salt, and cayenne pepper.
- Stir in masa harina slurry, crushed tomatoes (if using for thicker chili), kidney beans, and pinto beans.
- Cook on low for 4-6 hours or high for 2-3 hours.
Instant Pot Method:
- Set Instant Pot to Sauté. Brown ground turkey and drain fat.
- Add garlic, tomato sauce, chili powder, cumin, oregano, salt, and cayenne pepper; sauté for 1 minute.
- Stir in masa harina slurry, crushed tomatoes, kidney beans, and pinto beans.
- Secure lid, seal valve, and cook on Chili/Beans setting for 15 minutes.
- Natural Pressure Release for 10 minutes, then Quick Release remaining pressure.
Recipe Notes:
- Leaner Chili: Using 93% lean ground turkey significantly reduces fat content while keeping protein high.
- Spice Level: Cayenne pepper provides a mild heat. Adjust to your preference or omit for a milder chili. Add a pinch of smoked paprika for extra depth of flavor.
- Vegetarian Option: Substitute beans for turkey and add vegetables like diced bell peppers, zucchini, and corn for a vegetarian chili.
Nutritional Information (Estimate per serving):
Calories: Approximately 450-500 kcal (will vary based on turkey leanness and garnishes)
Protein: 45-50g
Fat: 15-20g (significantly lower than beef chili)
Carbohydrates: 40-45g
Fiber: 12-15g
Enjoy this healthier twist on a classic chili recipe! It’s hearty, flavorful, and perfect for any chili lover.
Did you try this recipe? Share your photos and tag us on social media! #pioneerwomanturkeychili #healthychili #turkeychili #cozycookinspired
Course: Main Course
Cuisine: American, Mexican inspired
Author: Pioneer Technology Content Team
Recipe Source: Inspired by The Pioneer Woman
Turkey Recipes Healthy Recipes Slow Cooker Recipes Instant Pot Recipes Dinner Recipes One-Pot Recipes
