Description
This Healthy Turkey Chili recipe is a hearty and flavorful dish packed with lean ground turkey, colorful bell peppers, jalapeños, and a blend of aromatic spices. It’s a nutritious, low-fat alternative to traditional chili, perfect for a comforting meal any day of the week. With a combination of fresh ingredients and canned goods, this chili is easy to prepare and full of rich, spicy flavors while keeping sodium and fat content in check.
Ingredients
Scale
Meat and Vegetables
- 1 tablespoon olive oil
- 2 lbs lean ground turkey
- 1 yellow onion, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 2 jalapeños, chopped
- 5 cloves garlic, minced
Canned Goods and Liquids
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can petite diced tomatoes
- 1 cup low sodium beef broth
- 3 tablespoons tomato paste
- 1 (15 oz) can kidney beans, drained and rinsed
Spices and Seasonings
- 1 teaspoon hot sauce (Texas Pete recommended)
- 3 tablespoons chili powder
- 2 teaspoons dried oregano
- 1 teaspoon cumin
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- Pinch of cayenne pepper
- 1 packet Stevia
Instructions
- Prepare the Ingredients: Start by chopping the yellow onion, red and green bell peppers, and jalapeños finely. Mince the garlic cloves as well. This will ensure all the vegetables cook evenly and infuse their flavors fully into the chili.
- Cook the Turkey: Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the 2 pounds of lean ground turkey, breaking it up with a spoon, and cook until browned and no longer pink. Drain any excess fat if necessary to keep the chili lean.
- Sauté the Vegetables: Add the chopped onions, bell peppers, jalapeños, and minced garlic to the pot. Sauté for about 5-7 minutes until the vegetables are softened and fragrant, stirring occasionally to prevent burning.
- Add Tomatoes and Broth: Stir in the crushed tomatoes, petite diced tomatoes, tomato paste, and low sodium beef broth. Mix well to combine all the ingredients evenly.
- Season the Chili: Add the chili powder, dried oregano, cumin, salt, black pepper, cayenne pepper, hot sauce, and Stevia to the pot. Stir thoroughly to distribute the spices throughout the chili for a balanced and spicy flavor profile.
- Add Beans and Simmer: Stir in the drained and rinsed kidney beans. Reduce the heat to low and let the chili simmer uncovered for 45 minutes to 1 hour, stirring occasionally. This allows the flavors to meld together and the chili to thicken to a rich consistency.
- Final Taste and Adjust: Taste the chili and adjust seasoning if necessary, adding more salt, pepper, or hot sauce to your preference. Once satisfied with the flavor and consistency, remove the pot from heat.
- Serve: Ladle the turkey chili into bowls and serve hot. This chili pairs wonderfully with a side of whole grain bread, a sprinkle of low-fat cheese, or fresh avocado slices for added creaminess and nutrition.
Notes
- For a spicier kick, keep some jalapeño seeds or add extra cayenne pepper.
- If you prefer a thicker chili, simmer longer uncovered or add a small amount of cornmeal to thicken.
- To keep it vegetarian, substitute ground turkey with textured vegetable protein or lentils and use vegetable broth instead of beef broth.
- Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
- Using lean ground turkey reduces fat but keeps protein content high, making it a healthy chili alternative.
