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Best Healthy Turkey Chili

Best Healthy Turkey Chili You'll Crave All Winter Long

Enjoy the comforting warmth of the Best Healthy Turkey Chili, a nutritious choice for family meals.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Soup
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive Oil Substitute with cooking spray for a lighter option.
  • 1 medium Yellow Onion Can substitute with shallots for a milder taste.
  • 3 cloves Garlic (minced) Use garlic powder (½ teaspoon per clove) if fresh garlic isn't available.
  • 1 medium Red Bell Pepper Feel free to use green bell pepper as a substitute.
For the Chili
  • 1 pound Extra Lean Ground Turkey (99% fat-free) Consider ground chicken or beef for variations.
  • 2-4 tablespoons Chili Powder For a mild profile, use 2-3 tablespoons, increasing to 4 tablespoons for spiciness.
  • 1 tablespoon Ground Cumin Make sure it's fresh for optimal flavor.
  • 1 tablespoon Dried Oregano
  • ¼ teaspoon Cayenne Pepper Start with a pinch for milder flavor or omit if you're sensitive to heat.
  • to taste Salt Adjust according to your taste preference.
For the Liquid and Beans
  • 28 ounces Diced Tomatoes or Crushed Tomatoes Use crushed for thicker chili and diced for texture.
  • 1.25 cups Chicken Broth Reduce to ½ cup when using a slow cooker for thicker chili.
  • 2 cans (15 oz each) Dark Red Kidney Beans Can be substituted with black beans or omitted for a lower-carb version.
  • 1 can (15 oz) Sweet Corn Can be substituted with fresh or frozen corn or omitted entirely.

Equipment

  • Large pot

Method
 

Step-by-Step Instructions for Best Healthy Turkey Chili
  1. Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Add 1 chopped yellow onion, 3 minced garlic cloves, and 1 chopped red bell pepper. Sauté for 5-7 minutes until softened and fragrant.
  2. Add 1 pound of extra lean ground turkey, breaking it apart with a wooden spoon. Cook for 5-6 minutes, stirring frequently, until no longer pink.
  3. Sprinkle in 2-4 tablespoons of chili powder, 1 tablespoon of ground cumin, 1 tablespoon of dried oregano, and a pinch of cayenne pepper, along with salt to taste. Stir and cook for an additional 20 seconds.
  4. Pour in 28 ounces of diced or crushed tomatoes and 1.25 cups of chicken broth. Add 2 cans of dark red kidney beans and 1 can of sweet corn. Stir everything together.
  5. Bring the chili to a gentle boil over high heat. Once boiling, reduce to low and let simmer uncovered for 30-45 minutes. Stir occasionally.
  6. Taste your chili and adjust seasoning if necessary before serving.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 35gProtein: 30gFat: 10gSaturated Fat: 2gCholesterol: 80mgSodium: 600mgPotassium: 800mgFiber: 10gSugar: 6gVitamin A: 20IUVitamin C: 50mgCalcium: 4mgIron: 15mg

Notes

Simmer uncovered to achieve a thick texture. Start with 2 tablespoons of chili powder and adjust according to taste. Freeze leftovers for future meals.

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