Turkey Chili is one of those things I make at least once or twice a month, especially during the colder months. I love that it’s packed with flavor, it’s easy to throw together and everyone in my family loves it.
This turkey chili recipe is probably one of the first things I ever learned how to cook because my mom made it all the time. It’s just one of those family friendly dinners that everyone can agree on.
Healthier Ground Turkey Chili
This time around I decided to lighten things up and went with ground turkey instead of ground beef and we could hardly tell the difference between the two. Who doesn’t love when you can lighten things up without losing flavor?
It’s still delicious comfort food and you’ll be wanting to make this easy turkey chili all the time during the fall and winter seasons! It’s full of veggies (/fruit if you want to get technical with the tomatoes) and it’s packed with protein thanks to the turkey and a generous amount of kidney beans. It’s a hearty, delicious, guilt free-chili and the best turkey chili recipe around! This is my kind of dinner!
How To Make Turkey Chili
Just like most other chili recipes this Turkey Chili is so easy to make!
- Saute the veggies and brown some ground turkey.
- Then you add in some canned diced tomatoes, tomato sauce, broth and spices.
- Now let it simmer for 20 minutes – which will really brighten up those flavors and allow them to blend together as well.
- Stir in the kidney beans. And you’ve got yourself a delicious, simple, healthy chili that everyone will enjoy!
Other Chili Recipes
Be sure to check out the other Crème Brûlée desserts I have posted (follow link below image for recipe)…
- 2 Tbsp olive oil
- 1 green bell pepper , choppped (1 1/2 cups)
- 1 medium yellow onion , chopped (1 1/2 cups)
- 3 cloves garlic , minced (1 Tbsp)
- 20 oz 93% lean ground turkey
- Salt and freshly ground black pepper
- 1 (14.5 oz) can diced tomatoes with green chilies
- 2 (8 oz) cans tomato sauce
- 1 cup low-sodium chicken broth , then another 1/2 cup if desired
- 1 Tbsp chili powder
- 1 Tbsp ancho chili powder
- 1 1/2 tsp ground cumin
- 1 tsp ground paprika
- 1/2 tsp ground coriander
- 2 (14.5 oz) cans red kidney beans (I used 1 can light 1 can dark), drained and rinsed
- Low-fat cheddar cheese , light sour cream, chopped green onions, cayenne pepper (optional)
Heat 1 Tbsp olive oil in a large pot set over medium heat. Add bell pepper and onion and saute 3 minutes then add garlic and saute 30 seconds longer. Pour mixture onto a plate. Heat remaining 1 Tbsp olive oil in pot over medium-high heat. Add turkey, season with salt and pepper and cook, stirring occasionally and breaking up turkey until cooked through. Drain off rendered fat. Return veggies to pan with turkey, then add tomatoes, tomato sauce, chicken broth, chili powder, ancho chili powder, cumin, paprika and coriander and season with salt and pepper to taste. Bring to a boil then reduce heat to a simmer, cover and simmer stirring occasionally 20 minutes. Stir in kidney beans and more chicken broth to thin if desired and heat through, about 2 minutes. Serve warm with desired toppings.
Recipe source: Cooking Classy