Veggie-Packed Turkey Chili (Healthy, High-Protein, Instant Pot or Stovetop)

Looking for a healthy turkey chili that’s packed with flavor, high in protein, and loaded with veggies? This veggie-packed turkey chili is hearty, satisfying, and perfect for busy weeknights. It’s made with lean ground turkey, black beans, salsa verde, and a sneaky addition of cauliflower rice for extra nutrients without changing the flavor. Plus, it’s easy to make in the Instant Pot or on the stovetop — dinner will be ready in under 30 minutes!

Why You’ll Love This Turkey Chili

• Veggie-loaded – Cauliflower rice adds fiber and nutrients while keeping it light.
• High-protein – 93% lean turkey + beans for staying power.
• Quick & easy – Two cooking methods: Instant Pot or stovetop.
• Family-friendly – Mild spice, customizable toppings.
• Meal prep friendly – Stores and freezes well.

Ingredients You’ll Need

• Oil – For sautéing the aromatics.
• Shallots & Garlic – The flavor base.
• Ground Turkey – I use 93% lean ground turkey for the perfect balance of flavor and leanness.
• Chili Powder, Salt & Pepper – For that classic chili flavor.
• Black Beans – A great source of plant-based protein and fiber.
• Diced Tomatoes – Adds acidity and depth.
• Salsa Verde – Tangy, zesty, and brightens the chili.
• Cauliflower Rice – The secret veggie boost!

Step-by-Step Instructions

Instant Pot Turkey Chili

1. Press Sauté on your Instant Pot and heat oil. Add shallots and garlic; cook until fragrant.
2. Add turkey, chili powder, salt, and pepper. Cook for about 4 minutes, breaking up the meat (it doesn’t have to be fully cooked).
3. Stir in black beans, diced tomatoes, and salsa verde.
4. Cancel Sauté, secure lid, and pressure cook on High for 6 minutes.
5. Quick release, stir in thawed cauliflower rice, and bring back to a boil on Sauté until heated.

Stovetop Turkey Chili

1. Heat oil in a large pot over medium-high heat. Add shallots and garlic; cook 1–2 minutes.
2. Add turkey, chili powder, salt, and pepper; cook ~4 minutes.
3. Stir in beans, tomatoes, and salsa verde; bring to a boil.
4. Reduce the heat, cover, and simmer 15–20 minutes.
5. Add cauliflower rice, stir, and cook 1–2 more minutes before serving.

Topping Ideas

• Fresh cilantro
• Avocado slices
• Shredded cheese
• Lime wedges
• Crushed tortilla chips

Storage & Freezing Tips

• Store leftovers in the fridge for up to 4 days.
• Freeze for up to 3 months in an airtight container.
• Reheat in the microwave or on the stove, adding a splash of broth if needed.

Helpful Tips for the Best Turkey Chili

• Don’t skip the salsa verde — it’s the secret to that tangy flavor.
• Use fresh cauliflower rice if you prefer, just sauté it briefly before adding.
• Like it spicy? Add chopped jalapeños or extra chili powder.

FAQ

Can I make this with ground chicken?

Yes, ground chicken works perfectly.

Is this turkey chili gluten-free?

Yes, all the ingredients are naturally gluten-free.

Can I make it without beans?

Yes, replace with extra cauliflower rice or diced sweet potato.

Veggie-Packed Turkey Chili (Healthy & High-Protein)

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prep time :10 minutes minutes

cook time :20 minutes minutes

total time :30 minutes minutes

Serves :4 servings

Ingredients

• 2 tablespoons oil
• 1/2 cup shallots, chopped (approximately 2-3 shallots)
• 3-4 cloves garlic peeled and finely chopped
• 1 pound ground turkey I used Jennie-O 93% lean and 7% fat
• 3 tablespoons chili powder
• Salt to taste
• Pepper to taste
• 1 can (15.5 oz) no-salt-added black beans
• 1 can (14.5 oz) no-salt-added diced tomatoes
• 1/4 cup salsa verde (aka green salsa or tomatillo salsa)
• 10 ounces frozen cauliflower rice, thawed  (I used the green giant frozen cauliflower rice, and the whole bag Is 10 ounces)

Method

INSTANT POT VERSION

• On a 6- or 8-quart Instant pot, press [sauté] and let the appliance preheat.
• Add oil, shallots, and garlic to a preheated pot.
• Add turkey, chili powder, salt, and pepper to the pot. Cook for about 4 minutes, breaking the turkey into small pieces with a spatula. As you break up the turkey, ensure that seasonings, shallots, and garlic are evenly mixed with the meat. The meat doesn't have to be cooked through.
• Add beans, tomatoes, and green salsa to the pot. Mix well.
• Press [Cancel] on the Instant Pot to turn off the [sauté] function.
• Close the lid, set the pressure vent to [sealing], and press [Pressure Cook] on High or [Manual] for 6 minutes.
• Release pressure using [Quick Release] by turning the pressure valve to the [Venting] position.
• Once pressure Is released, open the lid, stir, and add thawed cauliflower rice. Stir again.
• Turn the [sauté] function back on to ensure the thawed cauliflower gets fully warmed up and doesn't cool off the chili until It starts to boil, then press [cancel] and serve hot with your favorite toppings.

STOVETOP/POT VERSION

• Place oil in a large pot and place it over medium-high heat.
• Add oil and garlic to the pot. Stir until translucent and fragrant, about 1 minute.
• Add ground turkey, chili powder, salt, and pepper to the pot. Cook for about 4 minutes, breaking the turkey into small pieces with a spatula. As you break down the turkey, ensure seasonings, shallots, and garlic are evenly mixed with the meat. Meat doesn't have to cook through.
• Add beans, tomatoes, and green salsa to the pot. Mix well.
• Bring pot to a boil, then reduce heat, cover, and simmer for 15-20 minutes or until chili thickens and flavors come together.
• Add thawed cauliflower rice, stir, and continue simmering for another minute or until the cauliflower seems warmed up and cooked. Serve hot with your favorite toppings.

Notes

Store leftovers in the fridge for up to 4 days.

Freeze for up to 3 months in an airtight container.

Reheat in the microwave or on the stove, adding a splash of broth if needed.

Equipment

• 1 Instant Pot Optional

Nutrition

Calories: 415kcal