Light Turkey Chili with Spinach, Chickpeas, and Pine Nuts

Why You’ll Love This Recipe

• A lighter spin on classic chili that still feels hearty and satisfying.
• Nutty toasted pine nuts and chickpeas add great texture and plant-based protein.
• Spinach wilts right into the pot, so you get a generous serving of greens without extra effort.
• Perfect for meal prep: it reheats beautifully and tastes even better the next day.

Grocery List

• Produce: 1 medium yellow onion, 1 medium red bell pepper, 3 garlic cloves, 5 oz baby spinach, 1 lemon, fresh flat-leaf parsley or cilantro.
• Dairy: Plain Greek yogurt or light sour cream (optional, for serving).
• Pantry: Extra-virgin olive oil, pine nuts, 1 1/2 lb ground turkey, canned crushed tomatoes (28 oz), canned diced tomatoes (15 oz), 2 cans chickpeas, low-sodium chicken or turkey broth, tomato paste, ground cumin, smoked paprika, dried oregano, ground cinnamon, red pepper flakes, kosher salt, black pepper, optional brown rice, quinoa, or crusty bread.

Full Ingredients

For the Chili

• 1/3 cup (45 g) pine nuts
• 2 tbsp extra-virgin olive oil, divided
• 1 medium yellow onion, diced (about 1 1/2 cups)
• 1 medium red bell pepper, diced
• 3 cloves garlic, minced
• 1 1/2 lb (680 g) ground turkey, about 93% lean
• 1 1/2 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 2 tsp ground cumin
• 2 tsp smoked paprika
• 1 tsp dried oregano
• 1/4 tsp ground cinnamon
• 1/4–1/2 tsp red pepper flakes, to taste
• 2 tbsp tomato paste
• 1 (28-oz / 800 g) can crushed tomatoes
• 1 (14.5–15-oz / 400 g) can diced tomatoes (fire-roasted if possible), with juices
• 2 (15-oz / 425 g) cans chickpeas, drained and rinsed
• 1 1/2 cups (360 ml) low-sodium chicken or turkey broth

For the Greens and Finishing Touches

• 5 oz (140 g) baby spinach (about 5 packed cups)
• Zest of 1/2 lemon (about 1 tsp finely grated)
• 2 tbsp freshly squeezed lemon juice (from about 1/2 lemon)
• 1/4 cup chopped fresh flat-leaf parsley or cilantro
• Reserved toasted pine nuts, for garnish

For Serving (Optional)

• Plain Greek yogurt or light sour cream
• Extra-virgin olive oil, for drizzling
• Cooked brown rice, quinoa, or warm crusty bread
• Extra red pepper flakes or hot sauce, to taste

Step-by-Step Instructions

Step 1: Prep your ingredients and toast the pine nuts

Dice the onion and red bell pepper into small, even pieces so they cook at the same rate. Mince the garlic. Rinse and drain the chickpeas. Measure out your spices (cumin, smoked paprika, oregano, cinnamon, red pepper flakes) into a small bowl so they are ready to go.

Place a dry skillet over medium-low heat. Add the pine nuts in a single layer and toast, shaking the pan or stirring frequently, for 3–4 minutes until they smell nutty and turn light golden. Watch them closely; they can burn quickly. Transfer the toasted pine nuts to a bowl and set aside to cool.

Step 2: Sauté the aromatics

In a large heavy-bottomed pot or Dutch oven (5–6 quarts), heat 1 tbsp of the olive oil over medium heat. Add the diced onion and bell pepper along with a small pinch of salt. Cook, stirring occasionally, for 5–6 minutes until the vegetables soften and the onion turns translucent. Add the minced garlic and cook for 30–60 seconds, just until fragrant, being careful not to let it brown.

Step 3: Brown the turkey

Add the ground turkey to the pot, breaking it up with a wooden spoon or spatula into small crumbles. Sprinkle with 1 1/2 tsp kosher salt and 1/2 tsp black pepper. Cook over medium heat for 6–8 minutes, stirring occasionally, until the turkey is no longer pink and any excess moisture cooks off. For food safety, the turkey should reach an internal temperature of 165°F (74°C). If a lot of fat or liquid collects, you can spoon off a bit, but leave some for flavor.

Step 4: Bloom the spices and build the base

Push the turkey mixture to the sides of the pot and add the remaining 1 tbsp olive oil to the center. Stir in the tomato paste, cumin, smoked paprika, oregano, cinnamon, and red pepper flakes. Cook this mixture for about 1 minute, stirring constantly, to lightly toast the spices and deepen their flavor. Then mix everything together so the turkey and vegetables are coated in the spiced tomato paste.

Step 5: Add tomatoes, chickpeas, and pine nuts, then simmer

Pour in the crushed tomatoes, diced tomatoes with their juices, chickpeas, and chicken or turkey broth. Stir to combine, scraping up any browned bits from the bottom of the pot. Stir in about two-thirds of the toasted pine nuts, reserving the rest for garnish. Bring the mixture to a gentle boil over medium-high heat, then reduce the heat to low so it simmers at a gentle bubble (about 190–200°F / 88–93°C if you are checking).

Partially cover the pot with a lid and let the chili simmer for 15–20 minutes, stirring occasionally. This allows the flavors to meld and the sauce to thicken. If it seems too thick, add a splash more broth. If it is too thin, simmer uncovered for the last 5 minutes.

Step 6: Wilt in the spinach and brighten the flavors

Add the baby spinach in 2–3 batches, stirring each batch into the hot chili until wilted, 2–3 minutes total. Remove the pot from the heat. Stir in the lemon zest and lemon juice, then taste and adjust the seasoning: add more salt for overall flavor, more red pepper flakes for heat, or a bit more lemon juice if you like it brighter.

Step 7: Serve with garnishes

Ladle the pine-nut and spinach turkey chili into warm bowls. Top each serving with a spoonful of Greek yogurt or sour cream if you are using it, a drizzle of olive oil, a sprinkle of the reserved toasted pine nuts, and some chopped parsley or cilantro. Serve with brown rice, quinoa, or crusty bread for a heartier meal.

Pro Tips

• Toast the pine nuts slowly: Keep the heat on the lower side and stir often. Pine nuts go from golden to burnt in seconds, and you want them just lightly browned for a sweet, nutty flavor.
• Choose the right turkey: A 93% lean ground turkey gives you a lighter chili that still tastes rich. Extra-lean can be a bit dry unless you add more oil.
• Adjust thickness to your liking: For a thicker, stew-like chili, simmer uncovered a bit longer. For a looser, soupier bowl, add an extra 1/2 cup broth.
• Add spinach at the end: Spinach cooks very quickly. Adding it just before serving keeps the color vibrant and the texture tender, not mushy.
• Let it rest: If you have time, turn off the heat and let the chili sit for 10–15 minutes before serving. The flavors meld and the texture improves.

Variations

• Extra-veggie version: Add 1–2 diced carrots and 2 diced celery stalks along with the onion and bell pepper for a more vegetable-forward chili.
• Spicier chili: Increase the red pepper flakes to 3/4–1 tsp, add a chopped jalapeño with the bell pepper, or serve with your favorite hot sauce stirred in.
• Vegetarian swap: Replace the turkey with 1 cup dry red lentils (rinsed) plus an extra 1 cup broth. Simmer until the lentils are tender, 20–25 minutes, and use vegetable broth instead of chicken broth.

Storage & Make-Ahead

Let the chili cool to room temperature, then transfer it to airtight containers. Refrigerate for up to 4 days. Reheat gently on the stovetop over medium heat, adding a splash of broth or water if it has thickened too much, until hot and steaming. You can also microwave individual portions, stirring halfway. This chili freezes very well: store in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator, then reheat as above. For best texture, add fresh spinach when reheating rather than before freezing, although freezing with the spinach is still safe and tasty if convenience is the priority.

Nutrition (per serving)

Approximate values for 1 of 6 servings (without rice, bread, or yogurt): about 420 calories; 32 g protein; 38 g carbohydrates; 15 g fat; 9 g dietary fiber; 7 g sugar; 780 mg sodium. Actual values will vary based on specific brands and optional toppings.