20-Minute Turkey Chili

20-Minute Turkey Chili

This 20-minute Turkey Chili is the perfect meal for a busy week night when you don’t have a lot of time to cook but still want to enjoy a tasty and healthy dinner with your family. Besides chopping the onion and garlic gloves, there’s virtually no prep to do. You just throw the ingredients in the skillet, stir and cook them 15 minutes and you’re good to go! Oh, and you only have one pot to clean. Don’t you love that?

20-Minute Turkey Chili

In this recipe, I’m using turkey. I think it’s a good healthy substitute for beef. It’s leaner and you won’t taste the difference. But if you’d rather use beef, feel free to do so!

The black beans make this dish high in dietary fibers, and those are good for you! TheyΒ are known to lower risk for developing heart disease, stroke, hypertension, diabetes, obesity, and certain gastrointestinal diseases. Increasing fiber intake lowers blood pressure and serum cholesterol levels. Black beans are also a good source of protein. Good to know, right?

This 20-Minute Turkey Chili is not only healthy, it’s also hearty and satisfying. A small bowl filled me up. And it makes great leftovers for lunch!

20-Minute Turkey Chili

5 from 1 vote

20-Minute Turkey Chili

Course Main Course
Cuisine Tex-Mex
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Calories 440 kcal


  • 1 tsp olive oil
  • 1 large onion chopped
  • 2 garlic cloves minced
  • 1 lb ground turkey
  • salt and pepper to taste
  • 1 14- oz can diced tomatoes
  • 2 tbsp tomato paste
  • 1 14- oz can corn kernels drained and rinsed
  • 1 14- oz can black beans drained and rinsed
  • 1/2 tbsp hot chili flakes
  • 3/4 cup shredded cheddar cheese


  1. Heat a non-stick skillet on medium heat. Add olive oil, onion and garlic. Cook for about 3 minutes.
  2. Add ground turkey and break into pieces. Brown the meat, about 5 minutes. Season with salt and pepper.
  3. Stir in diced tomatoes, tomato paste, corn kernels, blacks beans and hot chili flakes.
  4. Cover with a lid and cook for 10 to 15 minutes.
  5. Remove from heat, add shredded cheese and mix well.
  6. Garnish with cilantro and serve.
  7. Optional: top with sour cream and additional cheese.
Nutrition Facts
20-Minute Turkey Chili
Amount Per Serving (1 /4th)
Calories 440 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 5g31%
Cholesterol 84mg28%
Sodium 1011mg44%
Potassium 1150mg33%
Carbohydrates 45g15%
Fiber 11g46%
Sugar 8g9%
Protein 42g84%
Vitamin A 535IU11%
Vitamin C 18.7mg23%
Calcium 242mg24%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.

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posted in
All Seasons Recipes Clean Eating Fall Recipes Gluten free Main Dishes Meat Quick & Easy Meals Recipes Refined Sugar Free Soups & Stews Turkey Winter Recipes
  1. I love chili! I can tell a difference between ground beef and turkey, but I think they are both delicious.

  2. although tasty it is far from being a chilli dish…the amount of chilli added to the dish barely generates any heat at all…suggest add 2 tsp hot chilli powder as well

  3. When I “brown” turkey, I can’t get it to break up into small bits as with beef, so I always put it into a food processor to make the pieces smaller.

    1. Does it happen with any brand you use? I don’t think I’ve had this problem before. But using the food processor is a good idea!

  4. Where’s all the spice? This seems great but chili has cumin, smoked paprika, cinnamon, and if you like even bayleaf, juniper, fennel, thyme, oregano…
    Will definitely try, but will also definitely add spice πŸ˜‰

    1. It’s not very spicy for my taste but to be on the safe side for kids, I would leave it out and maybe add a few flakes only in the adults’ plates. And yes, you can definitely use chili powder instead πŸ™‚

  5. I just wanted to tell you that I have made this recipe several times and absolutely love it. Quick, easy and tasty. Thanks for posting it.

  6. Heck, when I make my chili I use ground turkey browned with some of the onion and chili powder, chili powder, garlic, 1/2 cup red wine, diced tomatoes with green chilis, dice one large onion and black, pinto, dark red kidney, and red beans, so take that Texas !!! I find if I over spice my concoction you can put a TBSP or two of peanut butter to buffer the heat. Toss this mess in a crockpot with some instant low sodium beef or chicken broth, around 4-6 cups put it on high for 4-6 hours for all the spices to meld. I’m goin’ to make a batch today but this time I’m gonna add a TBSP of instant coffee, I’ve heard of using cinnamon too.

  7. Delicious, but I think the sodium content eliminates it as a healthy meal for those of us who have to watch our sodium intake.

  8. Hello! Loved ur recipe THANKYOU!

    Can it be frozen ?
    Also I would like to use it to make a copycat rest style enchilada for my bf( any tips) -I find the ones outside quite bland & would love to have any tips from a pro home cook like u
    TX in advance!

  9. Just wanted to confirm it is 440 cals. in ONE serving? 1680 in whole recipe? Seems like a lot for “healthy” turkey!

  10. This looks tasty but might I suggest that you swap cage-free organic for pastured organic. From what I know, it seems like a kinder option!

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