Healthy Turkey Chili
easyhealthyrecipes.com/healthy-turkey-chili/Smoky, cozy, and big on flavor, this one-pot turkey chili combines lean ground turkey, kidney beans, and veggies in a rich, deliciously spiced tomato broth.
Recipe makes approximately 8
Equipment Needed
- Large Dutch oven, 6 to 7 quarts (or heavy pot with lid)
- Wooden spoon (or spatula)
- ladle
Ingredients Needed
Chili
- 2 tablespoons olive oil or neutral oil (divided)
- 2 pounds lean ground turkey
- 2 cups chopped yellow onion
- 6 garlic cloves (minced)
- 1 large red bell pepper (cored, seeded, and chopped)
- 1 cup chopped celery
- 1 jalapeño (seeded and finely chopped)
- 1 chipotle pepper in adobo (minced)
- 1 teaspoon adobo sauce
- 3 tablespoons tomato paste
- 4 tablespoons American-style chili powder blend
- 1 tablespoon smoked paprika
- 2 teaspoons ground cumin
- 1½ teaspoons dried oregano
- 1 teaspoon unsweetened cocoa powder
- 2 bay leaves
- 1 28-ounce can fire-roasted diced tomatoes, undrained
- 1½ cups low-sodium chicken broth
- 2 15-ounce cans red kidney beans, drained and rinsed
- 1 teaspoon kosher salt (divided, plus more to taste)
- ½ teaspoon black pepper
- 1 tablespoon fresh lime juice
Optional Toppings
- shredded cheddar cheese
- sliced green onions
- chopped yellow onion
- diced avocado
- fresh or pickled jalapeño slice
- plain Greek yogurt (or sour cream)
- chopped fresh cilantro
- lime wedges
Instructions
- Heat 1 tablespoon olive oil in a large Dutch oven or heavy pot over medium-high heat.
- Add 2 pounds lean ground turkey. Cook for 8 minutes, breaking it into crumbles with a spoon. During the final 1-2 minutes, leave the turkey undisturbed to develop color. If liquid remains, continue cooking until it evaporates.
- Season the turkey with ½ teaspoon kosher salt, then transfer to a large plate.
- Reduce heat to medium and add the remaining 1 tablespoon olive oil. Add 2 cups chopped onion, 1 chopped red bell pepper, 1 cup chopped celery, and 1 finely chopped jalapeño. Cook for 6 minutes, stirring occasionally, until softened.
- Stir in 6 minced garlic cloves and 1 minced chipotle pepper. Cook for 1 minute, stirring frequently, until fragrant.
- Add 3 tablespoons tomato paste, 4 tablespoons chili powder, 1 tablespoon smoked paprika, 2 teaspoons cumin, 1½ teaspoons oregano, and 1 teaspoon cocoa powder. Cook for 2 minutes, stirring constantly, until the paste darkens slightly and the spices are fragrant.
- Return the turkey and any accumulated juices to the pot. Add the undrained 28-ounce can of diced tomatoes, 1½ cups chicken broth, 1 teaspoon adobo sauce, 2 bay leaves, the remaining ½ teaspoon kosher salt, and ½ teaspoon black pepper. Stir, scraping up any browned bits from the bottom.
- Bring to a boil, then reduce heat to maintain a gentle simmer. Partially cover and simmer for 30 minutes, stirring occasionally.
- Stir in both 15-ounce cans of drained and rinsed kidney beans. Simmer uncovered for 15 minutes, stirring occasionally, until the chili thickens. Check that the turkey has reached 165°F.
- Remove and discard the bay leaves. Stir in 1 tablespoon fresh lime juice. Taste and add more salt as needed.
- Ladle into bowls and serve warm with your choice of optional toppings.
Recipe Notes
Chili powder: I recommend using a blend for American chili. Pure chile powder or cayenne will be too hot for this quantity!
Milder variation: Omit the jalapeño, chipotle pepper, and adobo sauce; and choose a mild chili powder blend.
Oil: If you don't have olive oil, use a neutral-flavored oil like avocado, canola, or vegetable oil.
Beans: Kidney beans are a chili classic, but black beans, pinto beans, or a combination works well, too. Substitute the same amount in the recipe.
Nutrition Info (Approximate)
Calories: 334kcal | Protein: 28g | Fat: 15g | Saturated Fat: 3g | Trans Fat: 0.1g | Total Carbs: 25g | Fiber: 8g | Sugar: 8g | Net Carbs: 17g | Vitamin C: 37mg | Cholesterol: 84mg | Sodium: 930mg | Potassium: 770mg | Calcium: 124mg | Iron: 5mg