Healthy Turkey Chili Recipes

This slow-cooker turkey and butternut squash chili is the perfect balance of sweet and spicy. The sweetness of the butternut squash tames the kick from cayenne, making this easy crock-pot chili just right for kids and adults alike. For those who prefer a spicier chili, just pass hot sauce at the table.

This healthy turkey chili has a nice balance of flavors thanks to sweet potatoes and smoky chipotle chiles. We like to garnish it with creamy avocado, but melted cheese, chopped scallion and a dollop of sour cream will work well too.

This healthy white turkey chili recipe is gorgeous, with flecks of green from zucchini, oregano and green chiles. To keep the saturated fat low, we use one pound of ground turkey and add whole-grain bulgur to boost the volume and fiber in this chili recipe. After all the ingredients are added to the pot, we like to slowly simmer our chili for close to an hour to develop the best flavor, but if you're in a hurry, reduce the liquid by half and simmer for 20 to 25 minutes.

Canned pumpkin adds mellow background flavor and works to thicken up this turkey pumpkin chili. Smoked paprika adds flavor with a hint of spice. This chili is on the thicker side—if you want it thinner, add a bit more water.

This hearty turkey chili recipe takes just 35 minutes to prep. While it's cooking, you'll have time to throw together a green salad and warm up some crusty bread to complete the meal.

Here we combine two favorite family dinners—chili and pizza—into calzones packed full of lean turkey, bell peppers and sharp Cheddar. Dish them up with a side salad to complete the meal.

This mild-flavored chili is lower in sodium than most canned chilis or chili seasoning blends.

Ground turkey and canned kidney beans combine in this easy slow-cooker turkey chili. A tomato base, plus cumin and garlic powder, supplies plenty of flavor, while jalapeño and chili powder bring on the heat.

Lean ground turkey and cauliflower soak up the bold flavors in this easy chili. Using cauliflower stems along with the florets adds a meatier texture—just be sure to leave off the tough bottom inch or so of the stem. Make a double batch and eat it for lunch the next day, or freeze the extras for another night. We love the smoky heat from the chipotle peppers, but use less if you prefer a milder chili.