Go Back

Turkey Chili

A hearty, protein-packed Turkey Chili that satisfies hunger while aligning with nutrition goals, making it a perfect dish for meal planning.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Tex-Mex
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Chili
  • 3 tbsp canola oil For sautéing veggies, adding healthy fats.
  • 1 large yellow onion Builds the aromatic base for flavor.
  • 2 pieces bell peppers Any color works; they add sweetness and nutrients.
  • 2 pieces jalapeños For a spicy kick; adjust the quantity for desired heat.
  • 6 cloves garlic Essential for depth of flavor.
  • 2 lbs lean ground turkey The star protein, low in calories and high in protein.
  • 8 oz tomato sauce Adds richness and moisture to the chili.
  • 28 oz canned diced tomatoes Provides body and acidity.
  • 1 cup chicken broth To enhance flavor and ensure the right consistency.
  • 16 oz red kidney beans (drained) For texture and fiber.
  • 16 oz navy beans (drained) Adds creaminess and protein.
  • 2 pieces bay leaves Infuses the chili with warm, aromatic notes.
  • 2 tbsp chipotle chili powder For smokiness and heat.
  • 3 tsp paprika Adds color and sweet notes.
  • 3 tsp cumin Provides warmth and earthiness.
  • 1.5 tsp oregano For a touch of herbal flavor.
  • 1 tbsp kosher salt Enhances all the flavors, adjust to taste.
  • 2 tbsp minced fresh cilantro Freshness and color.
  • 1 large lime (juice only) Brightens and balances the flavors.

Method
 

Preparation
  1. Dice vegetables and prepare all ingredients before starting to cook. This makes for a smoother cooking experience.
  2. Preheat a Dutch oven or large soup pot over medium heat and add the canola oil. Allow it to get hot before adding the veggies.
Cooking
  1. Add the onions and bell peppers; sauté until softened. Toss in the garlic and stir until fragrant, about 1 minute.
  2. Add the ground turkey and break up the meat as much as possible. Cover the pot and cook until browned, stirring occasionally to break up lumps.
  3. Once the turkey is cooked through, add the canned tomatoes, drained beans, tomato sauce, chicken broth, and the dry spices. Stir everything together with care.
  4. Lower the heat and let the chili simmer for 30-40 minutes. This allows the flavors to meld beautifully.
  5. Discard the bay leaves. Stir in the cilantro and lime juice for a final vibrant touch before serving.

Notes

Make a double batch for leftovers or meal prepping. Adjust the spice level by altering jalapeño quantity or omitting seeds. Consider adding corn or zucchini for variation.