Turkey bell pepper chili is a delicious, healthy and colorful meal. Full of lean protein and veggies, this will become one of your go to chili recipes!

A ladle of bell pepper chili in the foreground with a pot of chili in the background.

It’s starting to feel like fall here in the Upper Midwest. The tips of the leaves are just starting to turn colors, and the air has finally lost it’s humidity in favor of that perfect slight chill. Pretty soon school drop off will be filled with fleece jackets and pumpkin spice lattes.

This is my favorite time of year. Not just because of the amazing weather. It’s because it’s almost chili season. Soups and chilis are revered in my house, and during the fall and winter months are served at least twice a week. There is just nothing better after a long day than a comforting and hearty bowl of chili. (Except maybe some warm sweet cornbread on the side).

This turkey bell pepper chili recipe is one of our favorites. It’s a healthy and flavorful chili that features three different colors of bell peppers, lean ground turkey and black beans. It only takes about 25 minutes of active cooking, and then just simmers on the stove top while you go about your evening business. Great for school lunch in a thermos, this recipe freezes beautifully for meal prep.

A close up of a ladleful of bell pepper chili.

Ingredients

Gather up your ingredients! You will need:

Extra virgin olive oil
Onion, diced
Garlic, minced
Three bell peppers, diced
Ground turkey: I like lean ground turkey for this recipe (93/7), so I don’t have to drain oil off. You can substitute ground beef if you prefer. Alternatively, you could make this recipe vegan by swapping the turkey for diced sweet potatoes or butternut squash.
Chili spices, including oregano, cumin, paprika and chili powder
Black beans: Use any beans you prefer in place of black beans. Kidney beans, pinto beans, and garbanzo beans are all great. If you use chili beans (packed in a pre-seasoned sauce), leave the spices the recipe calls for out until the end so you can season by taste, and make sure your chili doesn’t get too spicy.
Tomato sauce
Petite diced tomatoes
Salt and pepper

As always, measurements are in the recipe card below!

What bell peppers are best for chili?

You can use any color bell pepper you like in chili. I love to use a colorful mix, because it makes this chili so pretty, and I am always telling my kids to eat the rainbow. I used yellow, orange and red bell pepper here. I often use green peppers, and those are great too! If you have a pick eater who might be tempted to pick out all those colorful peppers, try making this with all red pepper. They will blend right in with the tomatoes. Got to love veggies in camouflage!

Instructions

Step One: Heat olive oil in a large soup pot over medium heat. Add the chopped onion. Sauté until translucent and fragrant, about 2-3 minutes. Add diced bell peppers and garlic, and sauté a few minutes more. Add ground turkey to the pot and brown the meat.

A white pot on a marble background containing diced onions and bell peppers.

A white pot on a marble background with diced bell peppers and raw ground turkey.

Step Two: Once the meat is browned, add the oregano, cumin, paprika, chili powder and 1 teaspoon salt. Stir to combine.

A white pot on a marble background showing bell peppers and ground turkey mixed with chili spices.

Step Three: Add the tomato sauce, diced tomatoes, black beans and water, and stir to combine.

A white pot on a marble background containing black beans, diced tomatoes and tomato sauce not yet mixed together.

A white pot of bell pepper chili showing the beans and tomatoes mixed in on a marble background.

Step Four: Bring the chili to a light simmer. Let it simmer, stirring occasionally, for about 20 minutes. Season with remaining salt to taste.

A white pot of fully cooked bell pepper chili on a marble background.

Serve This With

Serve this with your favorite chili toppings. We like sour cream or Greek yogurt, avocado, cheddar cheese, and tortilla chips. Don’t forget the cornbread on the side!

Storage

Chili freezes very well. Put leftover chili into a freezer safe glass jar. I use canning jars. Make sure to leave an inch or two of headspace at the top of the jar for the chili to expand. It will stay good in the freezer for up to 6 months.