Healthy Turkey Chili
This healthy turkey chili is a hearty, flavorful dish packed with lean protein, fiber, and warming spices.
Ingredients
- 2 teaspoons olive oil
- 1 yellow onion chopped
- 3 garlic cloves minced
- 1 medium red bell pepper chopped
- 1 pound extra lean ground turkey or chicken 99%
- 4 tablespoons chili powder we recommend McCormick for its mild flavor; see notes for adjustments
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt plus more to taste
- 1 28-ounce can diced or crushed tomatoes
- 1 1/4 cups chicken broth
- 2 15-ounce cans dark red kidney beans, rinsed and drained
- 1 15-ounce can sweet corn, rinsed and drained
Optional toppings:
- Shredded cheese diced avocado, tortilla chips, fresh cilantro, sour cream
Instructions
Sauté the Vegetables
- Heat the olive oil in a large pot over medium-high heat. Add the chopped onion, garlic, and red bell pepper. Cook for 5–7 minutes, stirring frequently, until softened and fragrant.
Cook the Ground Turkey
- Add the ground turkey to the pot. Break it up with a wooden spoon and cook until no longer pink, about 5–7 minutes.
Add the Spices
- Stir in the chili powder, cumin, oregano, cayenne pepper, and salt. Cook for about 20 seconds to toast the spices and enhance their flavor.
Combine the Remaining Ingredients
- Pour in the diced tomatoes, chicken broth, kidney beans, and corn. Stir well to combine. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 30–45 minutes, stirring occasionally. This allows the flavors to meld and the chili to thicken.
Taste and Adjust
- Taste the chili and adjust the seasonings as needed. Add more salt, chili powder, or cayenne pepper to suit your spice preference.
Serve and Enjoy
- Ladle the chili into bowls and garnish with your favorite toppings like shredded cheese, avocado, tortilla chips, fresh cilantro, or a dollop of sour cream.
Notes
Tips from Our Test Kitchen
For a milder chili, start with 2–3 tablespoons of chili powder if using a brand other than McCormick, which is very mild. You can always add more later!
To make this recipe in a slow cooker, reduce the chicken broth to 1/2 cup. Brown the turkey and onions first, then transfer everything to the slow cooker. Cook on high for 3–4 hours or low for 6–7 hours.
Don’t skip the simmering step—it’s essential for developing the rich, hearty flavor. Variations, Leftovers, and Storage This recipe is incredibly versatile and perfect for meal prep. Here are some ideas to customize and store it: Ingredient Swaps: Swap kidney beans for black beans or pinto beans, or use frozen corn if you don’t have canned.
Dietary Adaptations: For a gluten-free option, double-check that your broth and spices are certified gluten-free. To make it dairy-free, skip the cheese and sour cream toppings.
Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat on the stovetop or in the microwave.
Freezing: This chili freezes beautifully! Portion it into freezer-safe containers, leaving a little space for expansion, and freeze for up to 3 months. Thaw overnight in the fridge before reheating. Nutrition Facts Here’s the nutritional breakdown per 1.5-cup serving (based on standard ingredients):
To make this recipe in a slow cooker, reduce the chicken broth to 1/2 cup. Brown the turkey and onions first, then transfer everything to the slow cooker. Cook on high for 3–4 hours or low for 6–7 hours.
Don’t skip the simmering step—it’s essential for developing the rich, hearty flavor. Variations, Leftovers, and Storage This recipe is incredibly versatile and perfect for meal prep. Here are some ideas to customize and store it: Ingredient Swaps: Swap kidney beans for black beans or pinto beans, or use frozen corn if you don’t have canned.
Dietary Adaptations: For a gluten-free option, double-check that your broth and spices are certified gluten-free. To make it dairy-free, skip the cheese and sour cream toppings.
Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat on the stovetop or in the microwave.
Freezing: This chili freezes beautifully! Portion it into freezer-safe containers, leaving a little space for expansion, and freeze for up to 3 months. Thaw overnight in the fridge before reheating. Nutrition Facts Here’s the nutritional breakdown per 1.5-cup serving (based on standard ingredients):
- Calories: 336
- Protein: 31.8g
- Fat: 3.7g
- Carbohydrates: 46.7g
- Fiber: 17.4g
- Sugar: 9.5g