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Turkey Chili

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.

Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings: 6
Calories: 275 kcal
Course: Main Course , Soup
Cuisine: American

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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. Meanwhile, in a small bowl mix the masa harina, cumin, garlic powder, salt, chili powders, paprika, cinnamon and coriander.
  4. 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.
  5. Bring to a boil then reduce heat and simmer for 20-30 minutes, stirring occasionally to scrape the bottom of the pan.
  6. Serve topped with sour cream, shredded cheddar cheese, diced green onions, and hot sauce, if desired.

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

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

% 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.