The Best Healthy Turkey Chili
🫘🙌🏻🥫This EASY turkey chili recipe comes together in just 30 minutes! It's packed with flavor, healthy, and it's perfect for busy weeknight dinners especially when it's chilly! Leftovers keep and freeze great.
Servings: 8 servings
Calories: 266cal
Equipment
Ingredients
- 4 tablespoons olive oil divided
- 2 pounds ground turkey I used extra lean
- 1 medium/large sweet Vidalia onion diced small
- 1 medium/large red bell pepper diced small
- 3 to 5 garlic cloves finely pressed or minced
- 2 to 3 teaspoons kosher salt or to taste* (see Note below)
- 1 teaspoon freshly ground black pepper or to taste
- one 15.5-ounce can red kidney beans I used low-salt, drained and rinsed if desired
- one 15-ounce can black beans I used no-salt added, drained and rinsed if desired
- one 14.5-ounce can petite diced tomatoes I used no-salt added
- one 8-ounce can tomato sauce plus 8 ounces water used to rinse out can (I used no-salt added)
- about 8 ounces water chicken or vegetable broth, optional (see step 5 below)
- two 4-ounce cans diced green chilis I used fire-roasted
- 1 tablespoon cumin
- 1 tablespoon chili powder
- 2 teaspoons smoked paprika regular paprika may be substituted
- 2 to 4 bay leaves
- 1 to 2 teaspoons granulated sugar optional and to taste
Optional Toppings
- sour cream green onions, shredded cheese, crushed tortilla chips or crackers
Instructions
- To a large Dutch oven, add 2 tablespoons olive oil, turkey, and cook over medium-high heat to brown, crumbling it with a spatula as it cooks and tossing it to ensure even cooking. Cook through, about 5 minutes or as necessary.
- Add the onions, red pepper, drizzle remaining 2 tablespoons over the top, stir, and cook for about 5 to 7 minutes, or until vegetables have softened, stir intermittently.
- Add the garlic, salt (Note because I used all low-salt or no-salt added products I use 3 teaspoons salt total; if you’re using salted versions of the other ingredients reduce salt level to 1/2 to 1 teaspoon to start with and add more if necessary), pepper, and cook for about 1 minute, stir intermittently.
- Add the beans, diced tomatoes, tomato sauce, rinse can out with 8 ounces water and add the water, green chilis, cumin, chili powder, smoked paprika, bay leaves, and stir.
- Depending on how thick you like your chili and if you prefer more broth, you may wish to add up to 8 additional ounces water, chicken or vegetable broth.
- Bring to boil and cook for about 10 to 15 or until chili has reduced and thickened some.
- Stir, taste, optionally add sugar to taste (I added 2 teaspoons because the sugar balances the acid from the tomatoes and peppers), and add more salt, pepper, or seasonings to taste.
- Remove bay leaves.
- Ladle into bowls and optionally garnish with sour cream, green onions, shredded cheese, crushed tortilla chips or crackers.
Notes
Storage: Chili will keep airtight in the fridge for up to 5 days and in the freezer for up to 4 months. The flavors meld and marry and I think it tastes even better a day or two later.
Recipe adapted from my Slow Cooker Beef Chili
Nutrition
Serving: 1serving | Calories: 266cal | Carbohydrates: 15g | Protein: 31g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 62mg | Sodium: 866mg | Potassium: 635mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1054IU | Vitamin C: 23mg | Calcium: 48mg | Iron: 3mg
