Healthy Turkey Chili
This Healthy Turkey Chili is a vibrant, robust dish bursting with flavor, loaded with lean protein and nutrient-dense vegetables. It's a quick, flavorful weeknight solution that is customizable, budget-friendly, and makes excellent leftovers.
Equipment
- Dutch Oven
- Heavy-bottomed pot
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1.5 pounds lean ground turkey 93% lean or higher
- 1 large yellow onion diced
- 2 cloves garlic minced
- 1 red bell pepper diced
- 1 green bell pepper diced
- 28 ounces crushed tomatoes 1 can
- 15 ounces tomato sauce 1 can
- 15 ounces kidney beans 1 can, rinsed and drained
- 15 ounces black beans 1 can, rinsed and drained
- 4 ounces diced green chilies mild or hot, to taste, 1 can
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoon dried oregano
- 0.25 teaspoon cayenne pepper optional, for heat
- 0.5 teaspoon salt or to taste
- 0.25 teaspoon black pepper or to taste
- 1 cup chicken broth low sodium
Optional Toppings
- shredded reduced-fat cheddar cheese
- plain Greek yogurt or light sour cream
- fresh cilantro
- diced avocado
- jalapeño slices
- corn chips
Instructions
- Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering. Add diced yellow onion and cook for 5-7 minutes until softened and translucent.
- Add lean ground turkey to the pot, breaking it up as it cooks. Cook for 8-10 minutes until fully browned, draining excess fat if necessary.
- Stir in minced garlic, diced red and green bell peppers. Cook for 3-5 minutes until peppers soften and garlic is fragrant.
- Add chili powder, ground cumin, smoked paprika, dried oregano, and cayenne pepper (if using). Stir and cook for 1 minute to toast the spices.
- Pour in crushed tomatoes, tomato sauce, rinsed kidney beans, rinsed black beans, and diced green chilies. Stir to combine.
- Add chicken broth and season with salt and black pepper. Stir well to distribute seasoning evenly.
- Bring the chili to a gentle boil over medium-high heat. Reduce heat to low, cover the pot, and simmer for at least 30-45 minutes, ideally 1 to 1.5 hours, stirring occasionally.
- Taste and adjust seasoning as desired, adding more salt, pepper, or chili powder for extra flavor.
- Serve the hot chili in bowls with your choice of optional toppings such as cheddar cheese, Greek yogurt, cilantro, avocado, jalapeños, or corn chips.