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–+ servings
Turkey chili in a white bowl garnished with chopped red onion, shredded cheese and cilantro

Best Healthy Turkey Chili


Prep 10 minutes
Cook 40 minutes
Total 50 minutes
Makes 6 servings

Equipment

Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 1 small green bell pepper, core and chopped
  • 4 garlic cloves, minced
  • 1 pound extra lean ground turkey, (97%-99% white meat only)
  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoons paprika
  • 1 teaspoons onion powder
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon cayenne pepper, (optional)
  • 1 teaspoons chicken bouillon
  • 1 (10-ounces) can diced tomatoes with green chiles, mild or regular (such as Rotel)
  • 1 (15-ounces) can crushed tomatoes
  • 2 (15-ounces) can chili beans (you can choose chili kidney beans or chili pinto beans or a combination of both)
  • 1 1/4 cups chicken broth divided, plus more if needed
  • 1 tablespoon masa harina
  • Salt and pepper to taste, (optional)

For Toppings:

  • Shredded cheddar cheese, chopped cilantro, diced onions, sliced avocado, tortilla chips, lime wedges.

Instructions

  1. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the onion and green bell pepper and cook for about 4 minutes or until the onions are soft and translucent. Add the garlic and cook for about a minute.
  2. Add the ground turkey to the pot and cook, stirring and breaking up the meat until no longer pink.
  3. Add the spices and bouillon and mix to combine. Add the diced and crushed tomatoes, chili beans and 1 cup of broth. Bring to a simmer and reduce the heat to low. Simmer, covered for 20 minutes stirring a couple of times to prevent the chili from sticking to the bottom of the pot.
  4. Combine the masa harina with the remaining 1/4 cup of broth. Stir in the masa marina mixture. Simmer for 10 to 12 minutes, stirring frequently. If the chili is too thick, add additional broth. Season with salt and pepper if needed. Serve with desired toppings.

Notes

  • You can use ground turkey breast or a combination of ground turkey breast meat and turkey dark meat. Ground chicken or lean ground beef can also be used.
  • Masa harina thickens the chili while adding a very distinct flavor.
  • If you cannot find canned chili beans, use regular canned beans.
  • Store leftover chili in an airtight container in the refrigerator for 3-4 days. Turkey chili freezes well, for 2 - 3 months.
  • Make it in the Slow Cooker: Sauté the onion and bell pepper in a large skillet then, add the ground turkey and cook until no longer pink. Transfer this mixture to the crockpot and add the rest of the ingredients. Cook on high for 3-4 hours or on low for 6-7 hours.

Nutrition

Calories: 141 kcal, Carbohydrates: 7 g, Protein: 19 g, Fat: 5 g, Saturated Fat: 1 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 2 g, Trans Fat: 0.01 g, Cholesterol: 43 mg, Sodium: 273 mg, Potassium: 375 mg, Fiber: 2 g, Sugar: 2 g, Vitamin A: 1057 IU, Vitamin C: 12 mg, Calcium: 39 mg, Iron: 2 mg
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