A healthy turkey Instant Pot chili is a perfect, quick, and easy dinner recipe! I love making it on a Sunday because it gives me lunches for the week. Plus, you can always freeze any leftovers, so you have a ready-to-go meal when you don’t have time to prep. This recipe is naturally gluten-free, and if you skip the cheese and sour cream toppings, it’s also dairy-free.
Best of all, making a healthy chili is easier than you think. First, use ground turkey and beans to create a high-protein meal. Then, simplify prep by combining high-fiber canned beans and corn with fresh onion and pepper. To make chopping even faster, I recommend using my favorite veggie chopper from Amazon—veggie prep takes less than 10 minutes!
No instant pot? No problem, keep reading for stove top instructions.
Ingredients in Healthy Turkey Instant Pot Chili
1.3 lb Ground turkey
1 Medium red bell pepper- diced
1 Medium yellow onion- diced
2 TBSP Olive oil
2 tsp Minced garlic 
2 TBSP Chili powder
2 tsp Paprika
2 tsp Cumin
½ tsp Cayenne pepper
28 oz Crushed tomato, no added salt
15 oz Red kidney beans- rinsed & drained
15 oz Cannellini Beans- rinsed & drained
15 oz Canned corn- rinsed & drained
How to Make Healthy Instant Pot Turkey Chili
- Dice your red pepper and onions, set aside
- Preheat Instant Pot to sauté
- Add 2 TBSP olive oil to instant pot, heat for 30 seconds
- Add minced garlic to instant pot, sauté for 30 seconds
- Add peppers and onions to the instant pot, sauté 2 minutes
- Add ground turkey and seasoning to the instant pot, stir well- sauté for 2 minutes
- Rinse the corn and beans while you sauté the turkey. Feel free to put them all in 1 strainer together, they will be added to the instant pot together.
- Add crushed tomato to the instant pot
- Add corn and beans to the instant pot, stir well
- Put the lid on the instant pot and set to 20 minutes on high
Variations of an Easy Healthy Chili Recipe
How to Store and Reheat Turkey Chili
Whether you plan to store your chili in the fridge or freezer, I always recommend dividing it into individual containers as soon as you’re ready to pack up leftovers. This makes it easier to grab a portion when you need it. Plus, if you don’t eat it as planned, you can easily transfer it to the freezer and save it for a quick meal later.
Storage Tips
- Fridge: Store in an airtight container in the refrigerator for up to 5 days.
- Freezer: Store in an airtight container in the freezer for up to 3 months.
Reheating Instructions
- From the fridge: Microwave for 2-3 minutes, making sure to stir halfway through for even heating. If you prefer, you can also reheat it on the stovetop over medium heat until warmed through.
- From the freezer: Microwave for 2-3 minutes, stir, then continue heating for another 2-3 minutes, stirring again at the end. If you’d rather use the stovetop, I recommend defrosting the chili in the fridge for 24-48 hours before reheating for best results.
What to Serve with Healthy Chili
One of the best things about chili is that everyone can have it the way they like it without a lot of fuss.
Cheese: Use shredded jack cheese or a Mexican blend I always keep in the house for tacos. 
Sour Cream: I love a dollop of sour cream on my chili to make it rich and creamy.
Guacamole: Guac is the perfect alternative to sour cream to give you a rich, creamy flavor when you prefer to keep this dairy free or just plain love avocados!
Corn chips: Use Tostitos scoops or your favorite corn chips to give this chili some crunch.
Sliced Jalapenos: My hubby loves spicy chili, I like a more mild version. He adds sliced jalapeno peppers, it’s the perfect way to make everyone happy!
FAQs: Frequently Asked Questions
Q: Can chili be healthy?
A: Absolutely! Chili can be a nutritious meal, and this recipe is a great example. The key is using the right ingredients to maximize its health benefits. First, I use lean ground turkey as the protein source to keep it light yet satisfying. Next, to make it a low-sodium option, I choose no added salt crushed tomatoes and rinse the canned corn and beans to remove excess sodium. Finally, the combination of beans, corn, peppers, and onions adds a great dose of fiber, making this a well-rounded, hearty, and healthy meal.
Q: Is a bowl of chili good for weight loss?
A: Yes! A healthy bowl of chili can be an excellent meal for weight loss. Because it’s high in protein and fiber, it helps keep you full for longer, preventing unnecessary snacking. Additionally, the protein helps support muscle maintenance, while fiber aids digestion and boosts metabolism—both of which are key for sustainable weight loss.
Q: Is this chili healthy for cholesterol?
A: Yes, this chili is a heart-healthy option that can help support better cholesterol levels. Since it’s low in saturated fat and high in fiber, it promotes heart health by reducing bad cholesterol (LDL) and supporting good cholesterol (HDL). Plus, the mix of plant-based fiber from beans and vegetables makes it even more beneficial for your overall well-being.
Healthy Turkey Instant Pot Chili
Ingredients
- 1.3 lb Lean ground turkey
- 1 tbsp Olive oil
- 2 tbsp Garlic minced
- 1 Medium Red bell pepper chopped
- 1 Medium Yellow onion chopped
- 2 tbsp Chili powder
- 2 tsp Paprika
- 2 tsp Cumin
- 1/2 tsp Cayenne pepper
- 1/2 tsp Salt
- 28 oz Can crushed tomatoes no added salt
- 15 oz Can red kidney beans rinsed and drained
- 15 oz Cannellini Beans rinsed and drained
- 15 oz Can corn rinsed and drained
Instructions
- 1. Dice your red pepper and onions, set aside
- 2. Preheat Instant Pot to sauté
- 3. Add 2 TBSP olive oil to instant pot, heat for 30 seconds
- 4. Add minced garlic to instant pot, sauté for 30 seconds
- 5. Add peppers and onions to the instant pot, sauté 2 minutes
- 6. Add ground turkey and seasoning to the instant pot, stir well- sauté for 2 minutes
- 7. Rinse the corn and beans while you sauté the turkey. Feel free to put them all in 1 strainer together, they will be added to the instant pot together.
- 8. Add crushed tomato to the instant pot
- 9. Add corn and beans to the instant pot, stir well
- 10. Put the lid on the instant pot and set to 20 minutes on high
- 11. Serve with your favorite toppings, see about for ideas including cheese, sour cream, guac and corn chips.
Nutrition
About the Author
Rachel Roberts is a Registered Dietitian and Nutritionist in Rhode Island, as well as a Certified Personal Trainer, business owner, mom, wife, and self-proclaimed foodie with over 20 years of experience in health and wellness. She firmly believes that healthy eating should be simple, stress-free, and easy to fit into a busy lifestyle. To discover more dietitian-approved recipes and expert tips to optimize your health, be sure to follow her on YouTube, Facebook, and Instagram.
If you need support in reaching your health goals, Rachel and her team of Registered Dietitians and Nutritionists are here to help! Whether you’re looking to lose weight, improve your overall well-being, or build healthier habits, we offer personalized guidance to get you on track. You can meet with one of our Nutritionists in Rhode Island for in-person sessions, or take advantage of our online nutrition coaching available to clients in RI, MA, CT, and FL. Click here to schedule a consultation today—plus, in most cases, our services are 100% covered by health insurance!
