Description
This healthy turkey chili is a hearty, protein-packed meal perfect for a nutritious dinner. Made with lean ground turkey, a mix of fresh vegetables, beans, and warming spices, it’s both flavorful and satisfying while being low in fat and calories. Simmered to perfection on the stovetop, this chili is ideal for meal prep or family dinners, offering a comforting bowl with optional tasty toppings.
Ingredients
Scale
Main Ingredients
- 1 lb lean ground turkey
- 1 onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 zucchini, chopped
- 1 can (14 oz) diced tomatoes
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup low-sodium chicken broth
Spices and Seasonings
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- 1/2 tsp dried oregano
- Salt and pepper to taste
Other
- 1 tbsp olive oil
- Optional toppings: shredded cheese, sour cream, fresh cilantro, avocado
Instructions
- Cook the Ground Turkey: Heat olive oil in a large pot over medium heat. Add the ground turkey, breaking it apart with a spoon. Cook for 6-8 minutes until browned and fully cooked, then remove any excess fat from the pot.
- Sauté the Vegetables: Add diced onion, minced garlic, bell pepper, and zucchini to the pot. Cook for 5-6 minutes until the vegetables are softened and fragrant.
- Add the Seasonings: Stir in chili powder, cumin, smoked paprika, dried oregano, salt, and pepper. Cook for 1 minute to toast the spices and enhance their flavors.
- Simmer the Chili: Pour in the diced tomatoes, kidney beans, black beans, and low-sodium chicken broth. Stir everything together, bring the mixture to a simmer, then reduce the heat to low. Let it cook uncovered for 25-30 minutes, stirring occasionally to prevent sticking and allow flavors to meld.
- Taste and Adjust: Sample the chili and adjust seasoning as needed, adding more salt, pepper, or spices if desired. For a thicker chili, continue simmering a bit longer until it reaches your preferred consistency.
- Serve: Ladle the chili into bowls and top with optional shredded cheese, sour cream, fresh cilantro, or slices of avocado. Serve hot and enjoy a wholesome, comforting meal.
Notes
- Use lean ground turkey to keep the chili low in fat and calories.
- Rinsing canned beans reduces sodium content and improves flavor.
- Adjust the chili powder and spices according to your heat preference.
- This chili can be made ahead and tastes great the next day after the flavors have melded.
- For a vegetarian version, substitute turkey with plant-based crumbles and use vegetable broth.
- Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
