The Best Healthy Turkey Chili You’ll Ever Eat Recipe

I absolutely love this turkey chili because it mixes lean ground turkey, kidney beans and corn for a super hearty yet healthy kick. The colorful blend of onions, garlic, bell peppers and tomatoes creates a flavor explosion in every bite. It makes dinner exciting without sacrificing nutrition. Totally satisfying.

I love sharing my recipe for The Best Healthy Turkey Chili You’ll Ever Eat. I’m a huge fan of making hearty, nutritious meals and this one is a keeper.

I start by heating 1 Tbsp olive oil in a pot and browning 1 lb lean ground turkey with a medium yellow onion, chopped and 3 minced garlic cloves. Then I throw in diced red and green bell peppers along with a 14.5 oz can of diced tomatoes and a 6 oz can tomato paste.

I stir in 1 cup low sodium chicken broth, a 15 oz can kidney beans, drained and rinsed and 1 cup frozen corn kernels. I season it with 2 Tbsp chili powder, 1 tsp ground cumin, 1/2 tsp smoked paprika and a little cayenne pepper if I feel adventurous.

This chili is heart healthy, low calorie and perfect for anyone into clean eating. I think its hearty blend of flavors makes it a terrific meal any day.

Why I Like this Recipe

I gotta say, this turkey chili is mind-blowin. The combo of lean ground turkey, kidney beans and corn is unbelievably tasty even though it’s super healthy. Sometimes recipes try too hard to be fancy, but this one just nails it with its real-deal, home-cooked vibe. I like how the spices come together perfectly without being overwhelming, and it always feels like a warm hug in a bowl.

Here are a few reasons why I love this recipe:

1. I love that it’s both healthy and hearty. It feels good eating something that’s nutrition-packed without sacrificing flavor.
2. I really dig how simple the recipe is. Even on days when I’m not feeling super motivated, its step-by-step approach makes it easy to whip up a delicious meal.
3. I appreciate that the spices are just right. They hit that sweet spot, making every bite interesting without being too overpowering.
4. I love the comforting, home-cooked feel of the dish. It reminds me of family dinners and makes my tummy feel warm and satisfied every time I eat it.

Ingredients

• Olive oil: Provides good fats and helps cook turkey and veggies without a heavy taste.
• Turkey: Lean protein that keeps the chili hearty and fit, making it super healthy.
• Onion: Adds a sweet and tangy layer plus some fiber to make the base robust.
• Diced tomatoes: Bring acidity and freshness, effectively balancing the spicy, savory elements.
• Kidney beans: Loaded with protein and fiber which boosts filling power and improves texture.
• Bell peppers: Sweet veggies that add crunch, vitamins and nicely balance the chili’s heat.
• Frozen corn: Adds a hint of sweetness and texture contrast while boosting overall flavor.
• Garlic: Offers a zesty aroma and subtle spice, enhancing every bite even more.

Ingredient Quantities

• 1 Tbsp olive oil
• 1 lb lean ground turkey
• 1 medium yellow onion, chopped
• 3 garlic cloves, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 (14.5 oz) can diced tomatoes
• 1 (6 oz) can tomato paste
• 1 cup low sodium chicken broth
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 cup frozen corn kernels
• 2 Tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper (optional)
• Salt and black pepper to taste

How to Make this

1. Heat the olive oil in a large pot over medium heat and add the ground turkey. Cook until its browned and crumbled.

2. Stir in the chopped onion and minced garlic. Cook until the onions get soft, about 3 to 4 minutes.

3. Mix in the diced red and green bell peppers and cook for another 2 minutes until they start to soften.

4. Add the can of diced tomatoes and the tomato paste into the pot. Stir everything together really well.

5. Pour in the chicken broth and then add the kidney beans that have been drained and rinsed.

6. Fold in the frozen corn kernels, making sure they’re evenly distributed.

7. Sprinkle in the chili powder, ground cumin, smoked paprika and if you like a bit of heat, the cayenne pepper. Season with salt and black pepper.

8. Bring the chili to a simmer then lower the heat and let it cook for about 20 to 30 minutes so the flavors meld.

9. Give the chili a good stir about halfway through, checking to make sure none of the ingredients stick to the bottom.

10. Taste the chili and adjust the seasoning if needed before serving hot. Enjoy your delicious healthy turkey chili!

Equipment Needed

1. Large pot
2. Stove
3. Chef’s knife
4. Cutting board
5. Wooden spoon (or any sturdy stirring utensil)
6. Measuring spoons and cups
7. Can opener
8. Colander for draining beans

FAQ

• What makes this turkey chili healthy? The lean ground turkey and lots of veggies like bell peppers, tomatoes and corn make it a lighter, but flavourful dish.
• Can I adjust the spiciness of the chili? Yep, if you like it hotter you can add more cayenne pepper or even a dash of hot sauce.
• How long should i let it simmer? Let it cook on low heat for about 25-30 minutes. That gives enough time for all the flavors to really develop.
• Can i make it ahead of time? For sure! This chili tastes even better the next day, and its flavor just deepens when reheated.
• Can i swap the turkey for another meat? You could try chicken, but if you use beef instead it might be a bit heavier than the recipe intends.

The Best Healthy Turkey Chili You’ll Ever Eat Recipe Substitutions and Variations

• Olive oil: You can substitute this with avocado oil or canola oil if you dont have any on hand.
• Lean ground turkey: Sometimes ground chicken works pretty well in its place.
• Low sodium chicken broth: If you cant find that, low sodium vegetable broth is a good option.
• Kidney beans: You can swap these out with black beans or even pinto beans for a slightly different flavor.
• Frozen corn kernels: Fresh corn can work too if you prefer something a bit sweeter and crunchier.

Pro Tips

1. Try browning the turkey really well before adding the rest of the ingredients so you get a deeper flavor. Sometimes letting it sit in the pan just a bit longer makes a big difference, but be careful not to overcook it.

2. After you add the onions and garlic, cook them until they’re super soft so they really melt into the dish. That little extra step can really enhance the overall taste.

3. When you spice things up with chili powder, cumin, and smoked paprika, let ’em toast in the pot for about a minute. It helps release the oils inside the spices and makes the flavors pop.

4. Let the chili simmer slowly for at least 20 minutes; this gives all the flavors time to blend together. Remember to stir the pot occasionally so nothing sticks and burns at the bottom.