Budget Busting and Healthy Chili
Warm, hearty, and wallet-friendly, this Budget Busting and Healthy Chili is the perfect one-pot meal for feeding a crowd without sacrificing flavor or nutrition. Packed with colorful vegetables like bell peppers, carrots, and diced tomatoes, plus protein-rich ground turkey (or lean beef) and a trio of beans, this chili is a nutrient powerhouse. Bold spices like chili powder, cumin, and paprika infuse each bite with rich, smoky warmth, while a simmered blend of tomato sauce and broth keeps it comforting and saucy. Ready in under an hour, this wholesome recipe is a go-to for busy weeknights or meal prep and can be easily customized with your favorite toppings like shredded cheese, sour cream, or avocado. Ideal for anyone craving a satisfying but healthy dinner, this chili proves that saving money and eating well go hand in hand!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 1 medium green bell pepper, diced
- 1 medium red bell pepper, diced
- 2 medium carrots, diced
- 1 pound ground turkey or lean ground beef
- 28 ounces canned diced tomatoes
- 15 ounces canned tomato sauce
- 15 ounces canned black beans, drained and rinsed
- 15 ounces canned kidney beans, drained and rinsed
- 15 ounces canned corn, drained
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup water or low-sodium chicken broth
- optional toppings: shredded cheese, sour cream, chopped cilantro, diced avocado
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic, green bell pepper, red bell pepper, and carrots. Cook for another 5 minutes, stirring occasionally.
Push the vegetables to one side of the pot and add the ground turkey or lean ground beef to the other side. Cook the meat, breaking it apart with a wooden spoon, until it’s no longer pink, about 5-7 minutes.
Stir the cooked meat and vegetables together, then add the canned diced tomatoes, canned tomato sauce, black beans, kidney beans, and corn.
Season the mixture with chili powder, ground cumin, paprika, dried oregano, salt, and black pepper. Stir well to combine.
Pour in the water or chicken broth and bring the chili to a gentle boil.
Reduce the heat to low and simmer uncovered for 25-30 minutes, stirring occasionally, to allow the flavors to meld together.
Taste and adjust seasoning as needed.
Serve hot with optional toppings like shredded cheese, sour cream, chopped cilantro, or diced avocado.
Nutrition Facts
Calories |
488 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.6 g | 24% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 1269 mg | 55% | |
| Total Carbohydrate | 55.2 g | 20% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 14.1 g | ||
| Protein | 29.5 g | 59% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 148 mg | 11% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 1342 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
