Award Winning Turkey Chili
User Reviews
4.8
276 reviews
Excellent
Award Winning Turkey Chili
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This healthy turkey chili recipe is thick and hearty and bursting with flavor. Loaded with lean ground turkey, tender beans and the perfect spice blend.
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Ingredients
- 1 pound lean ground turkey
- 2 cloves garlic minced
- 1/2 cup yellow onion diced
- 1 (15 ounce can) tomato sauce
- 1 (14.5 ounce can) diced tomato
- 1 (7 ounce can) diced green chiles
- 1 (15 ounce can) Kidney Beans drained, rinsed
- 1 (15 ounce can) black beans drained, rinsed
- 1-2 tbsp chili powder
- 2 tsp cumin
- 1/2 tsp black pepper
- 1/2 tsp salt
- 2 tsp garlic powder
- 1 tsp brown sugar
Toppings
- sour cream
- cheese shredded
- green onion sliced
Instructions
Slow Cooker
- Add the lean ground turkey, and onion to a medium size skillet. Cook over medium heat until the onion is soft and the turkey is completely cooked. Add the garlic and cook an additional 30 seconds.
- Remove from heat and add to the crockpot.
- Add in all the other ingredients, stir to combine. Cook over low heat for 4-6 hours.
Stovetop
- Add the meat to a large pot or dutch oven. As the turkey is cooking, add the chopped onion to cook and soften.
- Once the meat is cooked and the onion is softened, drain any excess moisture. Add the garlic and allow it to cook for an additional 30 seconds.
- Add all the other ingredients. Bring the chili to a simmer and allow to cook for about 10-15 minutes. Serve and top with all your favorite toppings!
Equipments used:
Notes
- Storage:
- Chili Powder: Start with 1 tbsp and add more to taste.
- Ground Turkey: this can be substituted for ground chicken or beef if needed.
- Green chiles: these add a very mild flavor. If you would prefer more heat in your chili you can use a jalapeno instead.
- Black beans & kidney beans: canned beans work great in this recipe. You can always swap out the beans for another kind if you would prefer.
- How to Freeze this turkey chili: let the chili cool to room temperature. Add to a freezer safe container. Store in the freezer for 3-4 months. To reheat, thaw the chili in the refrigerator overnight, pour into a large pot and heat over medium heat for 20 minutes, until warmed through.
- Store leftovers in a sealed container in the refrigerator for 4-5 days.
Nutrition Information
Show Details
Serving
1
Calories
125kcal
(6%)
Carbohydrates
5g
(2%)
Protein
22g
(44%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
0.02g
Cholesterol
50mg
(17%)
Sodium
310mg
(13%)
Potassium
362mg
(10%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
510IU
(10%)
Vitamin C
2mg
(2%)
Calcium
24mg
(2%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 5Serving
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 | |
| Calories | 125kcal | 6% |
| Carbohydrates | 5g | 2% |
| Protein | 22g | 44% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 50mg | 17% |
| Sodium | 310mg | 13% |
| Potassium | 362mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 510IU | 10% |
| Vitamin C | 2mg | 2% |
| Calcium | 24mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
276 reviews
Excellent
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