Healthy Turkey Chili

Healthy Turkey Chili

It’s hard to believe it’s already the start of the new year! After a very sweet, buttery November and December, I am ready to get back on a healthier track and wean myself off all the Danish butter cookies I love. I’m the first to admit that it’s hard to cut down the holiday cookie intake and replace it with nature’s candy.

While I do not claim to be a fitness fiend or an extraordinarily healthy eater, I do like to kick off the new year with a healthy start. I particularly enjoy a hot bowl of Healthy Turkey Chili on a cold winter day. It warms me right up and is full of healthy, hearty ingredients. This Healthy Turkey Chili has lean turkey meat, lots of textured vegetables, and a sweet, savory taste thanks to the soy sauce (my secret ingredient). It’s perfect to pour over a bed of hot rice or paired with some warm cornbread on a cold day!

Healthy Turkey Chili

  • Servings: 6-8
  • Difficulty: easy
  • Print

Author: Pasta Ragazza

Ingredients

1 lb ground turkey breast
1 onion, chopped
2 tbsp olive oil
1/4 cup soy sauce
3 garlic cloves, minced
1 red bell pepper, chopped
2 28 oz canned crushed tomatoes with juices
1 cup water
1 15 oz can whole kernel corn, juice drained
2 15 oz cans kidney beans, juice drained
1 can 4 oz can diced green chiles
1 bay leaf
4 tsp ground cumin
2 tsp chili flakes
Salt

Toppings
1 batch of Crunchy Garlic Tortilla Strips
2-3 cups sharp cheddar cheese, shredded
Creme fraiche
4-5 scallions, diced

Instructions

In a 5 quart dutch oven, heat oil on medium heat. Add turkey breast and break apart the meat into crumbly pieces. Allow the turkey to cook until it is no longer pink. Add in onion and cook until translucent, about 3-5 minutes. Stir in garlic, bell peppers, and soy sauce, and simmer for 3 more minutes.

Add tomatoes, water, corn, kidney beans, chiles, bay leaf, cumin, chili flakes, and salt. Stir the ingredients until well-mixed. Leave the pot uncovered and turn the heat down to low-medium. Allow the chili to simmer for 20 minutes.

Once cooked, let the chili sit for 5-10 minutes. Serve in soup bowls and garnish with Crunchy Garlic Tortilla Strips, cheddar cheese, creme fraiche, and scallions.

 

 

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