Description
A warm and cozy bowl of hearty turkey chili packed with vegetables and spices for a satisfying meal.
Ingredients
Scale
- 1 tablespoon olive oil
- 2 lbs lean ground turkey
- 1 yellow onion (chopped)
- 1 red bell pepper (chopped)
- 1 green bell pepper (chopped)
- 2 jalapeños (chopped)
- 5 cloves garlic (minced)
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can petite diced tomatoes
- 1 cup low sodium beef broth
- 3 tablespoons tomato paste
- 1 teaspoon hot sauce
- 1 (15 oz) can kidney beans, drained and rinsed
- 3 tablespoons chili powder
- 2 teaspoons dried oregano
- 1 teaspoon cumin
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- Pinch of cayenne pepper
- 1 packet Stevia
Instructions
- In a large pot or Dutch oven over medium-high heat, cook the ground turkey until browned. Drain excess liquid and transfer to a paper towel-lined plate.
- Drizzle olive oil in the pot and sauté onion, bell peppers, and jalapeños for 3-4 minutes until the onion is translucent.
- Add minced garlic and sauté for an additional 30 seconds.
- Return the turkey to the pot, add crushed tomatoes, diced tomatoes, beef broth, tomato paste, hot sauce, kidney beans, and all spices. Stir to combine.
- Bring the mixture to a boil, then reduce heat, cover, and let it simmer for at least 30 minutes.
- Once thickened and flavorful, ladle the chili into bowls and garnish as desired.
Notes
For a thicker chili, reduce broth or simmer longer. Leftovers can be stored in the fridge for 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 80mg