Thick, bold, and deeply comforting, this healthy turkey chili is packed with lean protein, fiber-rich beans, and veggies—all simmered with warm spices for rich flavor without the guilt. Perfect for meal prep, game days, or weeknight dinner with all the toppings.
4 tsp olive oil
2 yellow onions, chopped
6 garlic cloves, minced
2 medium red bell peppers, chopped
2 lbs extra lean ground turkey or chicken (99%)
8 tbsp chili powder (adjust to taste depending on spice level)
4 tsp ground cumin
2 tsp dried oregano
½ tsp cayenne pepper
1 tsp salt, plus more to taste
2 (28 oz) cans diced or crushed tomatoes
2½ cups chicken broth
2½ cups chicken broth
4 (15 oz) cans dark red kidney beans, rinsed and drained
2 (15 oz) cans sweet corn, rinsed and drained
Toppings (optional)
Shredded cheese
Diced avocado
Crushed tortilla chips
Fresh cilantro
Sour cream
In a large pot or Dutch oven, heat olive oil over medium heat. Sauté onions, garlic, and bell peppers until softened (about 5–7 minutes).
Add ground turkey and cook until browned, breaking it apart with a spoon.
Stir in chili powder, cumin, oregano, cayenne, and salt. Cook for 1–2 minutes to bloom the spices.
Add tomatoes, broth, kidney beans, and corn. Stir well and bring to a boil.
Reduce heat and simmer uncovered for 30–40 minutes, stirring occasionally, until thickened and flavors have melded.
Taste and adjust seasoning. Serve hot with your favorite toppings.
Find it online: http://minikitchenmagic.com/the-best-healthy-turkey-chili/