One Pot Skinny Cowboy Turkey Chili Recipe

This chunky, veggie-packed chili is light on calories but loaded with flavor! You’ll love how simple this one-pot meal comes together.

Pleasing cowboys and girls alike.

Let’s talk about chili for a sec here. This SCREAMS fall to me! I’d like to believe you can satisfy your fall cravings without having it covered in nutmeg. To me, chili is reminiscent of football and cool autumn nights cozied up on the couch with bowl in hand… oh, and Hallie Parker’s first meal back at home in Napa in the theatrical classic The Parent Trap. But I digress.

This chili is hearty and full of flavor, with a hefty amount of veggies snuck in. I love beans in my chili for extra chunkiness, but feel free to swap them out for any other variety you like (black beans & canned corn would also be delish!!). You can amp up the spice by adding the seeds from the diced jalapeno, depending on just how hawt you like it. Cool it down with a dollop of sour cream or shredded colby jack — this is your chili bowl. You do you. Enjoy!

I like my chili served up next to a sweet and spicy slice of Skillet Cornbread with Jalapeno Honey

Why I love this recipe

I’m all about everyday cooking fun, and this chili is exactly that. It’s incredibly versatile. Need to make this a slow cooker chili? Toss everything in your crock pot, set it to low heat, and let it do its thing. Looking for a stovetop option? You’ve got it. The medium-high heat works wonders for browning the turkey and melding those flavors.

This chili is also great for feeding the entire family, especially on game day when you need something quick, filling, and undeniably delicious. Plus, it’s a one-pot wonder, which means fewer dishes for us home cooks—yes, please!

Ingredients you’ll need:

Here’s what you’ll need to make this bowl of cowboy chili:

• 1 tbsp. olive oil
• 1 small yellow onion, diced
• 1 bell pepper (red, orange, or yellow), diced
• 1 lb. ground turkey
• 1 tbsp. chili powder
• 1/2 tsp. cumin
• 1 tsp. kosher salt
• 2 cloves garlic, minced
• 1 (28-oz.) can crushed tomatoes
• 1 (15-oz.) can chili beans, undrained
• 1 (15-oz.) can pinto beans, drained and rinsed
• 1 (10-oz.) can Rotel diced tomatoes + chilis (mild, medium or hot)

Optional Toppings: sliced jalapeños, Greek yogurt, shredded cheddar cheese, sliced avocado, green onions, or tortilla chips.

How to make my One Pot Skinny Cowboy Turkey Chili: 

1. Start by heating 1 tbsp. olive oil in a pot or Dutch oven, then add diced onions and diced bell pepper. Cook until soft, about 3-4 minutes.
2. Move onions and peppers to one side of pot before adding in ground turkey. Season with chili powder, cumin and salt and begin to break up with spoon. As turkey starts to brown, mix together with onions and peppers. Cook until turkey is no longer pink, about 4-5 minutes total.
3. Add in minced garlic and cook for a minute before adding in crushed tomatoes, chili beans (don’t rinse!), pinto beans and Rotel. Mix everything together and lower heat to simmer.
4. Cook for 25 minutes. Divide into bowls and top with optional toppings before serving!

Storing and reheating

This chili freezes beautifully, making it perfect for leftovers. Let it cool completely and store in an airtight container. When you’re ready to reheat, just pop it on the stove top over medium heat or microwave individual servings. It’s even better the next day, so don’t be afraid to make a big batch and enjoy a big bowl of comfort food all week long!

Savvy tips + tricks for the best chili!

• Make it Your Own with Spice
  If you’re like me and love a little heat, consider adding extra spice with diced chipotle peppers in adobo sauce or a sprinkle of cayenne pepper. This adds depth to the flavor profile and lets you adjust the chili’s heat to your liking.
• Go Slow with the Slow Cooker
  For a set-it-and-forget-it option, toss all your ingredients into the slow cooker. Set it to low heat for 6-8 hours, and you’ll have a delicious, perfectly cooked chili waiting for you by dinnertime. Just be sure to brown the turkey beforehand for extra flavor!
• Make It Thick
  If you prefer a thicker chili, stir in a tablespoon of masa harina or tomato paste towards the end of cooking. This will help create a more substantial texture that holds up beautifully in every spoonful.

Switch up the Beans! While I use chili beans and pinto beans in the original recipe, kidney beans or black beans are excellent swaps.

Want more recipes like this one? Try these from The Savvy Spoon!

• Easy Low Carb Ground Chicken Taco Skillet 
• Quick & Easy 5-Ingredient Taco Soup
• One Pan Chicken Enchilada Skillet 
• Best Roasted Chicken Tortilla Soup

Can I make this chili in advance for meal prep?

Absolutely! This chili is perfect for meal prep. It actually tastes even better the next day as the flavors have more time to meld together. Once it cools, store it in an airtight container in the fridge for up to 5 days. It’s also freezer-friendly—just make sure to cool it completely before freezing, and it’ll be good for up to 3 months. When you’re ready to enjoy it, simply reheat on the stovetop or microwave!

What can I use instead of ground turkey?

If you prefer a different protein, ground chicken, lean ground beef, or even plant-based crumbles work well in this recipe. Ground turkey keeps the chili light and lean, but feel free to swap based on your preferences. If using beef, be sure to drain any excess fat to keep the chili healthy and lower in calories (if you prefer!).

There’s something about a big, comforting bowl of this cowboy chili recipe that makes everyday cooking feel special. Whether you’re prepping for a game day, meal-prepping for the week, or just craving some good chili for the colder months, I’ve got you covered with this recipe!. It’s simple, flavorful, and packed with healthy ingredients—perfect for a tasty, hearty meal I know you’ll love!

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