One of my favorite meals when the weather gets cooler is a nice, warm bowl of chili. Have a cozy night in and make this turkey chili recipe for dinner! It doesn’t take very long and it’s a healthier version that the whole family will love.Jump to Recipe
WHY YOU’LL LOVE THIS RECIPE
- 1 lb. lean ground turkey (the higher the percentage the better, mine was 99% lean)
- 2 cloves garlic (I used already diced)
- 1/2 diced onion (I bought a package of already diced onion and used 2 tablespoons)
- 1/2 cup diced tomatoes or tomato sauce if you have people who don’t like tomato chunks (I used no sugar added)
- 1 tablespoon tomato paste (I used no sugar added)
- 1 can no salt added whole kernel corn
- 1 can reduced sodium black beans
- 1 can reduced sodium pinto beans (or other bean based on your preferences)
- 1 package of taco or chili seasoning (I used low sodium)
- sliced jalapenos
- extra virgin olive oil
- pink Himalayan salt or sea salt
- ground pepper
- shredded cheese
- plain greek yogurt
- Brown the turkey with just a splash of EVOO in a pan. Season with just a bit of pink Himalayan salt or sea salt and some ground pepper. I love my meat chopper to break up the meat while it’s cooking.
- As the turkey begins to brown, add in the onion. After a couple of minutes, add in the garlic.
- Drain the meat once it’s brown. If you used lean turkey, you shouldn’t have much to drain!
- Add the meat to a larger pot. Add in the can of corn (drained) and the beans (I drained most of the liquid, but left about 1/4).
- Stir in the tomatoes and tomato sauce along with the chili seasoning.
- Bring the mixture to a boil.
- Reduce to low heat and add the lid.
- Let simmer for 15-20 minutes, stirring occasionally.
- Serve with a spoonful of plain Greek yogurt (a substitute for sour cream) and sprinkle a small amount of shredded cheese on top. Add any other topping you like, such as sliced jalapenos, chopped green onions, etc.
If you’re a fan of spicy chili, you can add in some of sliced jalapenos in the cooking process for some extra heat.
You can certainly use traditional beef in this recipe. You could include mushrooms or peppers or change the beans you use. Make it your own; you know what you and your family love!
This chili recipe also pairs well with brown rice for leftovers.
Store any leftovers in a glass container with a lid in your refrigerator. Stays good for 2-3 days.
Healthy Turkey Chili
- 1 lb Lean Ground Beef
- 2 cloves Garlic
- 1/2 Diced Onion If you use already diced onions, about 2 tablespoons.
- 1/2 cup Diced Tomatoes You can also use tomato sauce if you do not want pieces of tomato.
- 1 tablespoon Tomato Paste
- 1 can No Salt Added Whole Kernel Corn
- 1 can Reduced Sodium Black Beans
- 1 can Reduced Sodium Pinto Beans
- 1 package Taco or Chili Seasoning Mix
- Sliced Jalapenos
- Extra Virgin Olive Oil
- Pink Himalayan Salt or Sea Salt
- Ground Pepper
- Shredded Cheese
- Plain Greek Yogurt
- Brown the turkey with a small bit of extra virgin olive oil in a pan. Season with pink himalayn salt (or sea salt) and ground pepper.
- As the turkey begins to brown, add in the diced onion and after a few more minutes, add in the garlic.
- Once the meat is browned, drain.
- Add the turkey to a large pot.
- Add in the can of corn (drained) and the beans (mostly drained).
- Stir in the tomatoes (or sauce) and tomato paste.
- Add the chili seasoning.
- Bring the mixture to a boil.
- Reduce to low heat and cover with a lid.
- Simmer for 15-20 minutes, stirring ocassionally.
- Serve with a spoonful of plain Greek yogurt and some shredded cheese.