Turkey Chili
User Reviews
5.0
6 reviews
Excellent
Turkey Chili
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A healthier alternative to classic beef chili, my turkey chili has all the flavor of the original with half the fat. It finishes in under an hour and makes a fantastic weeknight dinner! Recipe includes a how-to video!
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Ingredients
- 2 2 Tablespoons avocado oil (may substitute olive, canola, or vegetable oil)
- 1 1 large yellow onion diced small (about 1 ½ cups)
- 1 1 red bell pepper diced small
- 1 1 Tablespoon minced garlic
- 1 1 lb ground turkey
- 1 1 Tablespoon chili powder
- 1 1 Tablespoon ancho chili powder
- 1 ½ 1 ½ teaspoon smoked paprika
- 1 1 teaspoon cumin
- 1 1 teaspoon onion powder
- ½ ½ teaspoon ground black pepper
- ⅛ ⅛ teaspoon cayenne pepper
- ¾ ¾ teaspoon table salt
- 2 2 Tablespoons tomato paste
- 1 1 Tablespoon Worcestershire sauce (may substitute coconut aminos)
- 2 - 15 2 - 15 oz cans dark red kidney beans lightly rinsed and drained
- 14.5 14.5 oz fire roasted tomatoes undrained
- 4 4 oz green chilis undrained
- 1 1 cup chicken broth
- Toppings: we like sour cream avocado, corn chips
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Instructions
- Heat oil in a dutch oven or large pot over just above medium heat.
- Add onion and pepper and cook several minutes, until softened.
- Add garlic and cook, stirring, until fragrant, about 30 seconds.
- Add ground turkey and cook until mostly browned but some pink still remains. Add all spices (chili powder, ancho chili powder, smoked paprika, cumin, onion powder, black pepper, cayenne pepper, and salt) and stir until well distributed through the turkey/veggies.
- Make a small space in the bottom of your pan and add the tomato paste. Cook this, stirring occasionally, about 30-60 seconds (until caramelized and deeper in color).
- Add Worcestershire sauce, beans, tomatoes, and chilis.
- Slowly drizzle in chicken broth, stir well, bring to a simmer.
- Allow chili to simmer for 30 minutes before serving (flavor develops as it simmers!).
- Serve warm, topped with desired toppings (don’t skip the sour cream!)
Equipments used:
Notes
- Store in an airtight container in the refrigerator for up to four days. This chili may also be frozen, allow it to cool then place in an airtight container, seal tightly, and freeze for up to 2-3 months. I usually press a piece of parchment paper directly against the surface of the chili before sealing and freezing to help prevent frostbite. I will thaw overnight in the refrigerator and then reheat it on the stove top.
Nutrition Information
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Serving
1serving
Calories
192kcal
(10%)
Carbohydrates
13g
(4%)
Protein
21g
(42%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.01g
Cholesterol
42mg
(14%)
Sodium
732mg
(31%)
Potassium
472mg
(13%)
Fiber
4g
(16%)
Sugar
5g
(10%)
Vitamin A
2056IU
(41%)
Vitamin C
32mg
(36%)
Calcium
52mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings (about 1 ½ cups per serving)
Amount Per Serving
Calories 192 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 192kcal | 10% |
| Carbohydrates | 13g | 4% |
| Protein | 21g | 42% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 42mg | 14% |
| Sodium | 732mg | 31% |
| Potassium | 472mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 2056IU | 41% |
| Vitamin C | 32mg | 36% |
| Calcium | 52mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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