It’s the time of the year for chili! This delicious recipe is great for your weekly meal prep or to freeze for later. Substituting ground turkey for beef lowers saturated fat and calories. Enjoy!
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* (McCormick chili powder, see recipe note)
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 tomatoes 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
For topping: cheese, avocado, tortilla chips, cilantro, sour cream
Place oil in a large pot over medium high heat. Add onion, garlic and red pepper and saute for 5-7 minutes, stirring frequently.
Add in ground turkey and break up the meat; cooking until no longer pink. Next add chili powder, cumin, oregano, cayenne pepper and salt; stir for about 20 seconds.
Next add tomatoes, chicken broth, kidney beans and corn. Bring to a boil, then reduce heat and simmer for 30-45 minutes or until chili thickens and flavors come together. Taste and adjust seasonings and salt as necessary.
Garnish with anything you’d like. Makes 6 servings, about 1 1/2 cups each.
If you’re not using a mild chili powder, like McCormick’s Chili Powder, start with 2 to 3 tablespoons instead of 4.
Printable recipe available at: https://www.ambitiouskitchen.com/seriously-the-best-healthy-turkey-chili/
Calories: 336; Fat: 3.7g; Carbohydrates: 46.7g; Fiber: 17.4g; Sugar: 9.5g; Protein: 31.8g