Turkey Chili
User Reviews
5.0
402 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
50 mins
-
Servings
6
-
Calories
275 kcal
-
Course
Main Course, Soup
-
Cuisine
American
Turkey Chili
Report
This healthy Turkey Chili recipe is packed full of lean protein, veggies, and so much flavor! It's simple to make and the perfect comfort meal on a cold day. It stores well and freezes great so make a big batch.
Share:
Ingredients
- 3 Tablespoons olive oil , divided
- 1 pound lean ground turkey
- 1 yellow onion , medium, diced
- 3 celery ribs , diced
- ½ of a poblano pepper* , (sometimes called pasilla)They are mild heat), seeded and diced
- 1 medium carrot , shredded
- 3 cloves garlic , minced
- 1/2 cup masa harina
- 1 Tablespoon ground cumin
- 1 Tablespoon garlic powder
- 1 Tablespoon kosher salt
- 2 teaspoons chili powder
- 2 teaspoons ancho chili powder , or substitute regular
- 1 1/2 teaspoons paprika
- ½ teaspoon ground cinnamon
- ½ teaspoon ground coriander
- 2 cans diced tomatoes with green chilies (I use rotel)
- 2 cups low-sodium chicken broth
- 1 15 oz can Kidney Beans , drained
- 1 15 oz can creamed corn
- 1 15 oz can black beans , drained
Add to Shopping List
Instructions
- Heat 1 Tablespoon olive oil over medium heat in a dutch oven or stockpot. Add the ground turkey and cook, crumbling into small pieces, until cooked through. Remove from the pan and set aside.
- Add 2 tablespoons of oil to the pot. Once hot, add onion, celery, poblano, carrot, and garlic. Cook for 5 minutes, stirring occasionally until sautéed.
- Meanwhile, in a small bowl mix the masa harina, cumin, garlic powder, salt, chili powders, paprika, cinnamon and coriander.
- Add the turkey back to the pot and sprinkle the seasonings over it. Stir everything well to combine. Add chicken broth, diced tomatoes, beans and corn and stir well.
- Bring to a boil then reduce heat and simmer for 20-30 minutes, stirring occasionally to scrape the bottom of the pan.
- Serve topped with sour cream, shredded cheddar cheese, diced green onions, and hot sauce, if desired.
Equipments used:
Notes
- Turkey: To use leftover cooked turkey, chop the meat into pieces and stir in to soup at the end of cooking.
- Poblano Pepper: They're mild in heat and add great flavor. You could substitute a bell pepper.
- Make Ahead Instructions: Tastes even better the next day. Store in an airtight container in the fridge for a few days. Rewarm on the stove or slow cooker.
- Freezing Instructions: Store in a freezer safe bag or container for up to 2 months. Thaw completely in the fridge, then rewarm on the stove or slow cooker.
- Slow Cooker Turkey Chili: Brown the turkey and sauté the veggies. Add everything to slow cooker and cook on low for 6 hours or high for 3 hours.
Nutrition Information
Show Details
Calories
275kcal
(14%)
Carbohydrates
20g
(7%)
Protein
19g
(38%)
Fat
15g
(23%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
3g
Monounsaturated Fat
8g
Trans Fat
0.1g
Cholesterol
56mg
(19%)
Sodium
1288mg
(54%)
Potassium
658mg
(19%)
Fiber
4g
(16%)
Sugar
5g
(10%)
Vitamin A
2599IU
(52%)
Vitamin C
15mg
(17%)
Calcium
105mg
(11%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 275 kcal
% Daily Value*
| Calories | 275kcal | 14% |
| Carbohydrates | 20g | 7% |
| Protein | 19g | 38% |
| Fat | 15g | 23% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 56mg | 19% |
| Sodium | 1288mg | 54% |
| Potassium | 658mg | 14% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 2599IU | 52% |
| Vitamin C | 15mg | 17% |
| Calcium | 105mg | 11% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
402 reviews
Excellent
Other Recipes
You'll Also Love
