Turkey chili is an easier and healthier take on traditional chili con carne, but just as punchy. Made with a delicious thick tomato and pinto bean sauce, this spicy dinner is perfect fresh off the stove or made for leftovers.
After a more streamlined chili recipe that you can enjoy without feeling like you’ve cheated? This guilt-free turkey chili does away with the rice and cranks up the flavor to give you a lighter, healthier alternative to the popular dish.
Chili is one of my favorite meals for so many reasons, one of which being what a practical meal it is: Make this stuff in batch and you have your next few meals taken care of.
What’s especially great about this recipe though is how it doesn’t leave you feeling heavy and guilty afterwards. Its use of lean turkey makes it a far healthier alternative to regular beef chilis. Plus, the tomato, sweetcorn and kidney bean content in it makes it filling enough to completely negate any need for rice.
Lean meat and (almost) carb-free! This is a guilt-free chili, and it’s beautiful.
I’m always keen to hear other people’s interpretations of the recipes I share, so do let me know what you think of this one and if there’s anything you’d change.
But for now, enjoy!
- 1 lb ground turkey extra lean
- 1 yellow onion chopped
- 2 red bell peppers chopped
- 4 cloves garlic minced
- 4 tbsp chili powder
- 1 tsp dried oregano
- 2 tbsp cumin
- 2 cans chopped tomatoes
- 1 ¼ cups chicken broth
- 2 cans kidney beans rinsed and drained
- 1 can sweetcorn rinsed and drained
- ½ tsp salt
- olive oil
- avocado chunks
- tortilla chips
- jalapeños chopped
- sour cream
- Put a large pan over medium-high heat and add two tablespoons of olive oil.
- Once heated up, add in the onion, red bell pepper and garlic and saute for 5 minutes. Be sure to stir frequently!
- Add the turkey and break up the meat (feel free to use your hands if you’re feeling brave), and cook until white.
- Add all the spices, oregano and a teaspoon of salt. Combine with the meat well, stirring for about half a minute.
- Time to get even messier. Add the kidney beans, sweetcorn, chicken broth and tomatoes. Combine well then bring to the boil. Once boiling immediately reduce heat and leave at a simmer.
- Once ready, serve up! This should serve about 6 people, but the great thing about chili is that any surplus can be easily frozen and reheated at a later date.
- Serve with your choice of tortilla chips, jalapenos, sour cream or avocado… Or, you know, all of the above!