This healthy Turkey Chili is hearty and flavorful with perfectly seasoned ground turkey, tender beans, and lots of hearty veggies! This filling and protein-packed meal is made with good-for-you ingredients so you can enjoy a hearty bowl of chili and stick to your goals!
Course Dinner, Soup
Keyword turkey chili
Prep Time 30minutes
Cook Time 45minutes
Total Time 1hour15minutes
1 and 1/2tablespoonsolive oil
1cup (135g)finely diced yellow onion(~1 large onion)
1cup (135g)finely diced red pepper(~1 pepper)
1tablespoonfinely minced garlic(~3-4 cloves)
2cups (300g)peeled and chopped sweet potatoes(~1 large; 2-3 medium/small)
2cans (14.5 oz.; 411g EACH)fire-roasted crushed tomatoes(we like Muir Glen)
1can (15.25 oz.; 432g)black beans,drained and rinsed
1can (16 oz. 454g)chili beans in mild sauce(See Note 2)
1cup (145g)frozen corn
1cup (245g)chicken stock or broth(we like Swanson's chicken stock best)
Toppings of choice: freshly grated sharp Cheddar, sour cream (light or fat-free), cilantro, lime, crushed crackers, ripe avocado
VEGGIES: Heat olive oil in a large cast-iron pot over medium-high heat. Once oil is shimmering, add in the onion and bell pepper. Cook, stirring often, about 5 minutes or until onion is translucent. Add in the garlic and stir for 30 seconds or until fragrant. Reduce the heat to medium and add in the diced sweet potatoes and cook, stirring occasionally for 7-9 minutes. If anything is burning or over-browning, reduce the heat a little.
GROUND TURKEY: Press the veggies to the side of the pot and add the ground turkey in the center. Increase heat to medium high and cook, crumbling as you go, until browned on the outside, about 5 minutes. Incorporate the veggies as you cook the meat. If there is accumulated liquid, drain that off. Add in all the spices and the tomato paste. Cook, stirring constantly for 2 minutes or until fragrant. Add in the crushed tomatoes and cook for another minute, stirring constantly. Add in the drained and rinsed black beans, undrained chili beans, frozen corn and chicken stock. Stir, and bring mixture to a boil, then reduce heat and simmer, covered for 30-45 minutes or until chili thickens and sweet potato chunks are tender. Stir periodically as it simmers.
FINISHING TOUCHES: Remove from the heat. Season to taste with any additional salt/pepper as needed. I like to add a few tablespoons of lime juice and about 1/4 cup chopped cilantro here.
TOP CHILI BOWLS: Add your favorite toppings to individual bowls. We top ours with a good handful of freshly grated sharp Cheddar cheese, another squeeze of lime, a good dollop of sour cream and some chopped cilantro. Don't forget the toppings; they add a lot!
Note 1: Chili powders can vary greatly in heat; we use McCormick which is very mild. For a mild chili: use a mild chili powder (such as McCormick®) and use only 2 tablespoons, while being sure to leave out the cayenne pepper. To increase the heat: use 3-4 tablespoons chili powder, add in the cayenne pepper, and/or stir in 1-2 tablespoons diced jalapeños (add alongside the garlic addition). Note 2: You can find Chili beans near other canned beans in the grocery store. They are generally pinto beans in a mild and tasty chili-spiked sauce. If you can’t find chili beans (sometimes called ranch-style beans), I’d recommend using a can of pinto beans instead. Don't drain or rinse these beans; the sauce they're in add loads of flavor.