Description
This healthy turkey chili is a flavorful and nutritious one-pot meal made with lean ground turkey, a variety of fresh vegetables, beans, and aromatic spices. Perfect for a comforting dinner, it’s packed with protein and fiber while being low in fat and sodium. The recipe is easy to prepare and can be customized with your favorite toppings such as shredded cheese, sour cream, fresh cilantro, or avocado.
Ingredients
Scale
Main Ingredients
- 1 lb lean ground turkey
- 1 onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 zucchini, chopped
- 1 can (14 oz) diced tomatoes
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup low-sodium chicken broth
- 1 tbsp olive oil
Spices and Seasonings
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- 1/2 tsp dried oregano
- Salt and pepper to taste
Optional Toppings
- Shredded cheese
- Sour cream
- Fresh cilantro
- Avocado
Instructions
- Cook the turkey: Heat olive oil in a large pot over medium heat. Add the ground turkey and cook for 6-8 minutes, breaking it apart with a spoon, until browned and fully cooked. Remove excess fat from the pot.
- Sauté the vegetables: Add diced onion, minced garlic, bell pepper, and chopped zucchini to the pot. Cook for 5-6 minutes until the vegetables become soft and fragrant.
- Add spices: Stir in chili powder, cumin, smoked paprika, dried oregano, salt, and pepper. Cook the mixture for about 1 minute to allow the spices to release their flavors.
- Add liquids and beans: Pour in the diced tomatoes, kidney beans, black beans, and low-sodium chicken broth. Stir well to combine all ingredients.
- Simmer the chili: Bring the mixture to a simmer, then reduce the heat to low. Cover partially and let it cook for 25-30 minutes, stirring occasionally to prevent sticking and to blend flavors.
- Adjust seasoning and consistency: Taste the chili and adjust the salt, pepper, or spices as needed. If you prefer a thicker chili, continue simmering uncovered for a few more minutes.
- Serve and garnish: Ladle the chili into bowls and top with your choice of shredded cheese, sour cream, fresh cilantro, or sliced avocado. Serve warm and enjoy!
Notes
- For a spicier chili, add a pinch of cayenne pepper or chopped jalapeños along with the spices.
- You can substitute ground turkey with ground chicken or lean ground beef if preferred.
- To make this chili vegetarian, omit the turkey and increase the beans and vegetables.
- Leftovers store well in the refrigerator for up to 4 days or can be frozen for up to 3 months.
- Using low-sodium chicken broth helps control the salt content; adjust salt to taste accordingly.
