Healthy Turkey Chili
Chili is a fall favorite and a great meal option now that the cooler weather is here to stay. This hearty turkey chili contains 3 different types of beans and packs 12 grams of protein per serving. Dress it up with even more protein by adding some low-fat shredded cheese or plain Greek yogurt (a great alternative to sour cream). Kick up the flavor by adding some fresh cilantro or jalapenos!
SERVING SIZE 1 CUP SERVINGS ~18
PREP TIME 15 MINUTES COOK TIME 45 MINUTES
TOTAL TIME 1 HOUR
- 1Tablespoon olive oil
- 1medium yellow onion (chopped)
- 1medium red bell pepper (chopped)
- 2teaspoons minced garlic
- 1pound extra lean ground turkey breast
- 2-3Tablespoons chili powder (more to taste)
- 1 1/2teaspoons ground cumin
- 1teaspoon kosher salt (more to taste)
- 1teaspoon dried oregano
- 2cups chicken broth (Reduced sodium/unsalted)
- 30ounces petite diced tomatoes (two 15 oz cans)
- 15ounces dark red kidney beans (drained and rinsed)
- 15ounces black beans (drained and rinsed)
15 ounces white chili beans (drained and rinsed) 1 1/2 cups corn (canned or frozen)
- Heat the oil in a large pot over medium heat. Stir in the onion, peppers and garlic. Cook for 5 minutes, or until the onions become translucent. Add in the ground turkey and cook until lightly browned. Drain if needed. Stir in seasonings.
- Next add in the chicken broth, tomatoes and beans. Add corn if desired. Bring turkey chili to a boil and then reduce the heat and simmer for at least 30 minutes. The longer the better. Taste and add more salt and seasonings if desired.
- Ladle turkey chili into bowls and top with your favorite toppings.
To make this a slow cooker meal, simply follow the instructions up until adding the seasonings. Then place the remaining ingredients in the slow cooker with the cooked turkey. Cook on high for 3-4 hours or on low for 6-8 hours.