Description
This healthy turkey chili is a flavorful and nutritious meal perfect for any day. Packed with lean ground turkey, a variety of vegetables, and hearty beans, it’s seasoned with a blend of chili powder, cumin, smoked paprika, and oregano. This recipe offers a comforting and protein-rich dish that is both low in fat and easy to prepare, making it ideal for weeknight dinners.
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
- 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 any excess fat to keep the chili light.
- Sauté the vegetables: Add diced onion, minced garlic, bell pepper, and chopped zucchini to the pot. Cook for 5-6 minutes until the vegetables are softened and fragrant.
- Add the spices: Stir in chili powder, cumin, smoked paprika, oregano, salt, and pepper. Cook for 1 minute to bloom the spices and enhance their flavors.
- Add liquids and beans: Pour in the diced tomatoes, drained 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. Let it cook uncovered for 25-30 minutes, stirring occasionally to prevent sticking and allow flavors to meld.
- Adjust and serve: Taste the chili and modify seasoning if needed. For a thicker consistency, simmer a bit longer. Ladle the chili into bowls and serve topped with your choice of shredded cheese, sour cream, fresh cilantro, or avocado.
Notes
- Use lean ground turkey to reduce fat content and keep the chili healthy.
- Rinsing canned beans helps reduce sodium and excess starch.
- Feel free to substitute or add other vegetables like corn or carrots.
- This chili can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- Adjust the spice level by adding cayenne pepper or more chili powder if desired.
