This Tasty Turkey Chili Recipe Has 40 Grams of Protein & 12 Grams of Fiber Per Serving by Jan Mostrom
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Winter has arrived in our town and is in full swing. To combat the winter blues I love having soups, chili and stews ready to go. This easy, healthy turkey chili recipe is ready for your table in under one hour and is full of taste (and a little heat if you want it).
I love this turkey chili recipe because it is full of chunky vegetables and lean turkey meat. This chili is filling enough to stand alone, or add some of my favorite Caribbean cornbread to add a sweet balance to the spice.
Here is your shopping list for this high-fiber and high-protein recipe: ground turkey (check out the health benefits of turkey), onion, garlic, sweet peppers, celery, jalapeno (optional for spice), fresh or dried oregano, bay leaves, chili powder, ground cumin, canned tomatoes, chicken broth and red kidney beans (check out the health benefits of kidney beans). Optional toppings can be anything, but we like cheddar cheese, sour cream, lime wedges, onion, avocado and corn chips (or tortilla chips).
This delicious ground turkey recipe has 40 grams of protein and 12 grams of fiber per serving! Check out the health benefits of fiber and the health benefits of protein.
Serve this tasty turkey chili for lunch or dinner with whatever side dishes you like with chili. The easy, nutritious recipe is also a wonderful healthy meal-prep recipe.
Cuisine: American / Tex-Mex
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 8
Ingredients
- 1 tablespoon olive oil
- 2 pounds ground turkey (white and dark meat combined)
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 large sweet red, yellow or orange pepper, cored and coarsely chopped
- 1 cup celery, chopped
- 1 jalapeno, cored, deseeded and finely chopped (optional)
- 1 tablespoon fresh oregano, chopped, or 1 tablespoon dried oregano
- 2 bay leaves
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 3 cups canned diced tomatoes with juices
- 2 cups chicken broth
- 30 ounces (2 cans) red kidney beans, drained and rinsed
Optional Toppings
- cheddar cheese, grated
- sour cream
- lime wedges
- corn chips
- onions, chopped
- avocado, sliced
Here's how to make it:
- In a large stock pot or dutch oven, add the oil and heat on high. Add turkey and brown until no pink remains. Use a wooden spoon to break up any large pieces of meat. (You could use ground beef instead of ground turkey.)
- Reduce heat to medium and add onions, garlic, peppers, celery, oregano, bay leaves, chili powder, cumin and jalapeno, if using. Stir and cook for 5 minutes.
- Add tomatoes, broth, and season with salt and pepper to taste. Bring mixture to a boil and then reduce heat to low and simmer for 15 minutes, stirring occasionally.
- Add beans. Taste and see if more salt and pepper is needed.
- Remove bay leaves. Serve with optional toppings and enjoy. Store any leftover chili in an airtight container in the fridge and reheat in the microwave.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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