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Healthy Turkey Chili

yield: 6 servingsprep time: 10 minscook time: 30 mins
Gluten Free
recipe-image

DESCRIPTION

This hearty turkey chili is packed with veggies, lean ground turkey, beans and the perfect balance of spices. It’s freezer-friendly too so feel free to double the recipe to make sure you have plenty of leftovers for later!

INGREDIENTS

  • 500g ground turkey
  • 1 small onion
  • 3-4 cloves garlic
  • 1 red bell pepper
  • 1 stalk celery
  • 1 small carrot
  • 1-2 jalapeño peppers
  • 2 tsp dried oregano
  • 1 tsp ground cumin
  • 1 tbsp chili powder
  • 1/4 tsp cocoa powder
  • 1/4 tsp cinnamon
  • 400g tinned tomato
  • 400g red kidney beans, drained
  • 240ml sodium-reduced chicken stock
  • 1 tsp olive oil
  • Salt, to taste
  • Pepper, to taste

INSTRUCTIONS

  1. Mince garlic and finely chop onion, bell pepper, celery, carrot and jalapeños.
  2. In a large nonstick skillet, heat up olive oil over medium-high heat. Add garlic and onion and cook until fragrant.
  3. Add bell pepper, celery, carrot and jalapeños to skillet. Cook for 5 minutes, stirring occasionally.
  4. Add dried oregano, cumin, chili powder, cocoa powder and cinnamon and stir to mix well. Cook until fragrant, stirring occasionally, about 2 minutes.
  5. Add ground turkey and cook until browned. Break up large clumps using your spatula.
  6. Add tinned tomato and chicken stock. Give everything a good mix, then reduce the heat to medium-low. Cover and let simmer for at least 20 minutes, or up to an hour if you have time.
  7. Stir in kidney beans and cover and let simmer for another 5 minutes.
  8. Remove from heat and season to taste with salt and pepper.
  9. Serve immediately. Enjoy!

NOTES

  • Serve turkey chili with lime wedges, fresh cilantro and whatever your heart desires. Some of my favorite toppings are: shredded cheddar cheese, sliced avocado, low fat sour cream or nonfat Greek yogurt, finely diced red onion and corn chips.
  • If time allows, let the chili simmer for as long as possible before adding kidney beans. The longer it cooks, the more flavorful it will become.
  • Feel free to adjust the amount of chili powder and jalapeño peppers according to your spice preference.
  • Leftovers will keep in an airtight container in the fridge for 3-5 days or in the freezer for up to 3 months.

© Chloe Ting Recipes – https://chloeting.com/recipes/healthy-turkey-chili