Turkey Chili
This healthy Turkey Chili recipe is packed full of lean protein, veggies, and so much flavor! It stores well and freezes great so make a big batch.
Servings: 6
Calories: 275kcal
Recipe Link
Equipment
- Dutch Oven , or large pot
Ingredients
- 3 Tablespoons olive oil , divided
- 1 pound lean ground turkey
- 1 yellow onion , medium, diced
- 3 celery ribs , diced
- ½ of a poblano pepper* , (sometimes called pasilla. They are mild heat.), seeded and diced
- 1 medium carrot , shredded
- 3 cloves garlic , minced
- 1/2 cup masa harina
- 1 Tablespoon ground cumin
- 1 Tablespoon garlic powder
- 1 Tablespoon kosher salt
- 2 teaspoons chili powder
- 2 teaspoons ancho chili powder , or substitute regular
- 1 1/2 teaspoons paprika
- ½ teaspoon ground cinnamon
- ½ teaspoon ground coriander
- 2 cans diced tomatoes with green chilies (I use rotel)
- 2 cups low-sodium chicken broth
- 1 15 oz can kidney beans , drained
- 1 15 oz can creamed corn
- 1 15 oz can black beans , drained
Instructions
- Heat 1 Tablespoon olive oil over medium heat in a dutch oven or stockpot. Add the ground turkey and cook, crumbling into small pieces, until cooked through. Remove from the pan and set aside.1 pound lean ground turkey
- Add 2 tablespoons of oil to the pot. Once hot, add onion, celery, poblano, carrot, and garlic. Cook for 5 minutes, stirring occasionally until sautéed.1 yellow onion, 3 celery ribs, ½ of a poblano pepper*, 1 medium carrot, 3 cloves garlic
- Meanwhile, in a small bowl mix the masa harina, cumin, garlic powder, salt, chili powders, paprika, cinnamon and coriander.1/2 cup masa harina, 1 Tablespoon ground cumin, 1 Tablespoon garlic powder, 1 Tablespoon kosher salt, 2 teaspoons chili powder, 2 teaspoons ancho chili powder, 1 1/2 teaspoons paprika, ½ teaspoon ground cinnamon, ½ teaspoon ground coriander
- Add the turkey back to the pot and sprinkle the seasonings over it. Stir everything well to combine. Add chicken broth, diced tomatoes, beans and corn and stir well.2 cans diced tomatoes with green chilies, 2 cups low-sodium chicken broth, 1 15 oz can kidney beans, 1 15 oz can creamed corn, 1 15 oz can black beans
- Bring to a boil then reduce heat and simmer for 20-30 minutes, stirring occasionally to scrape the bottom of the pan.
- Serve topped with sour cream, shredded cheddar cheese, diced green onions, and hot sauce, if desired.
Video
Notes
Turkey: To use leftover cooked turkey, chop the meat into pieces and stir in to soup at the end of cooking.
Poblano Pepper: They're mild in heat and add great flavor. You could substitute a bell pepper.
Make Ahead Instructions: Tastes even better the next day. Store in an airtight container in the fridge for a few days. Rewarm on the stove or slow cooker.
Freezing Instructions: Store in a freezer safe bag or container for up to 2 months. Thaw completely in the fridge, then rewarm on the stove or slow cooker.
Slow Cooker Turkey Chili: Brown the turkey and sauté the veggies. Add everything to slow cooker and cook on low for 6 hours or high for 3 hours.
Nutrition
Calories: 275kcal | Carbohydrates: 20g | Protein: 19g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 56mg | Sodium: 1288mg | Potassium: 658mg | Fiber: 4g | Sugar: 5g | Vitamin A: 2599IU | Vitamin C: 15mg | Calcium: 105mg | Iron: 4mg
