Great Low Cal Low Fat Chili
Enjoy hearty comfort food without the guilt with this Great Low Cal Low Fat Chili, a wholesome dish packed with bold flavors and healthy ingredients. Featuring lean ground turkey, a medley of colorful bell peppers, protein-rich black and kidney beans, and a blend of smoky, aromatic spices, this chili delivers all the warmth and satisfaction of a classic recipe with fewer calories and less fat. Simmered to perfection in a rich tomato and broth base, it’s an easy, one-pot wonder ready in under an hour. Naturally low-sodium and customizable with optional heat from cayenne pepper, this chili is perfect for meal prep, family dinners, or a cozy night in. Garnish with fresh cilantro and a squeeze of lime for a bright, zesty finish, and feel good serving up this lighter twist on a comforting favorite.
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Recipe Information
Ingredients
- 1 pound lean ground turkey (93% lean or higher)
- 1 teaspoon olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 28 ounces canned diced tomatoes (no salt added)
- 1 cup low-sodium chicken or vegetable broth
- 15 ounces canned black beans, drained and rinsed
- 15 ounces canned kidney beans, drained and rinsed
- 2 tablespoons canned tomato paste
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 teaspoon ground cayenne pepper (optional, for heat)
- 2 tablespoons fresh cilantro, chopped (for garnish)
- 4 pieces lime wedges (for serving)
Instructions
Heat a large pot or Dutch oven over medium-high heat.
Add the olive oil and lean ground turkey, breaking up the meat with a wooden spoon. Cook until turkey is no longer pink and lightly browned, about 5-7 minutes. Remove any excess liquid from the pot if needed.
Stir in the diced onion, garlic, red bell pepper, and green bell pepper. Cook for 5-7 minutes until the vegetables have softened.
Add the chili powder, cumin, smoked paprika, oregano, salt, black pepper, and (if desired) cayenne pepper. Stir well to coat the vegetables and turkey in the spices.
Stir in the canned diced tomatoes, chicken or vegetable broth, black beans, kidney beans, and tomato paste. Mix thoroughly.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 30 minutes, stirring occasionally to prevent sticking and allow the flavors to blend.
After 30 minutes, taste and adjust the seasoning as needed. Add more salt, pepper, or spices to your preference.
Serve the chili hot, garnished with fresh cilantro and a squeeze of lime juice. Pair with a side of lime wedges for extra zing.
Nutrition Facts
Calories |
335 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.1 g | 10% | |
| Saturated Fat | 2.0 g | 10% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 509 mg | 22% | |
| Total Carbohydrate | 39.5 g | 14% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 8.6 g | ||
| Protein | 26.9 g | 54% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 111 mg | 9% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 1025 mg | 22% | |
*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.
