Best Turkey Chili
Craving a chili that packs a punch without the guilt? Our Best Turkey Chili delivers! This deliciously spicy, lower-fat recipe is quick, easy, and customizable to your heat preference. Skip the celery for a smoother texture, or leave it in for added heartiness. Spice things up by leaving the jalapeño seeds in for an extra fiery kick! Perfect for a weeknight meal or game day gathering.
Ingredients
Instructions
Coat a heavy pot or Dutch oven with nonstick spray. Sauté 2 cloves minced garlic for 1 minute over medium-high heat.
Add 1 medium onion, chopped, and sauté for 4 more minutes, stirring frequently.
Add 1 lb ground turkey and cook until browned, about 5-7 minutes, stirring to break up any lumps.
Stir in 1 (28 ounce) can crushed tomatoes, 1 (15 ounce) can tomato sauce, 1 (10 ounce) can diced tomatoes and green chilies (Rotel), 1 cup chicken broth, 1 tablespoon chili powder, 1 teaspoon cumin, 1 teaspoon oregano, 1/2 teaspoon cayenne pepper (optional, for extra heat), 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 2 jalapeños, seeded or unseeded (adjust to your spice preference), and 1 teaspoon celery seed (optional, omit if adding celery). Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes, stirring occasionally.
Stir in 1 (15 ounce) can kidney beans, drained and rinsed, and 1 (15 ounce) can pinto beans, drained and rinsed. Cook for 5 more minutes.
Ladle chili into bowls. Top each serving with 1 tablespoon sour cream and 1 tablespoon minced scallions. Serve hot!
Nutrition
- Calories
- 326.5 calories
- Protein Content
- 43 grams protein
- Fat Content
- 15 grams fat
- Carbohydrate Content
- 13 grams carbohydrates
