Healthy Chipotle Turkey Chili
Packed with bold flavors and wholesome ingredients, this Healthy Chipotle Turkey Chili is a hearty, protein-packed meal perfect for busy weeknights or game day feasts. Lean ground turkey simmers with smoky chipotle peppers, tender beans, and an aromatic blend of chili spices in a rich tomato base, creating a dish that’s as satisfying as it is nutritious. With just 15 minutes of prep time and a short simmer, this chili is ideal for a comforting yet speedy dinner. Garnished with fresh cilantro and a dollop of creamy Greek yogurt, each bowl delivers a delightful balance of heat and freshness. Plus, it’s loaded with fiber and low in sodium, making it a guilt-free choice that doesn’t skimp on flavor. Whether you're cooking for a family meal or meal-prepping for the week, this easy turkey chili recipe will become your go-to for healthy comfort food.
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Recipe Information
Ingredients
- 1 tablespoon olive oil
- 1 large yellow onion, finely diced
- 3 cloves garlic cloves, minced
- 1 pound ground turkey (93% lean)
- 2 peppers chipotle peppers in adobo sauce, finely chopped
- 28 ounces crushed tomatoes (low-sodium)
- 1 cup low-sodium chicken broth
- 15 ounces black beans, rinsed and drained
- 15 ounces kidney beans, rinsed and drained
- 1 large red bell pepper, diced
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- 1 teaspoon oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
- 0.25 cup Greek yogurt or sour cream (optional, for topping)
Instructions
Heat olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and sauté for 5 minutes, or until softened and translucent.
Stir in the minced garlic and cook for 1 minute, until fragrant.
Add the ground turkey, breaking it apart with a wooden spoon, and cook for 6-7 minutes until browned.
Stir in the chopped chipotle peppers, chili powder, cumin, paprika, oregano, salt, and black pepper. Cook for 1 minute to toast the spices.
Pour in the crushed tomatoes and chicken broth. Stir to combine.
Add the black beans, kidney beans, and diced red bell pepper to the pot.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 25-30 minutes, stirring occasionally.
Taste and adjust seasonings if needed.
Ladle the chili into bowls and garnish with chopped cilantro and a dollop of Greek yogurt or sour cream, if desired.
Serve hot and enjoy!
Nutrition Facts
Calories |
2110 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.5 g | 80% | |
| Saturated Fat | 14.8 g | 74% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 4117 mg | 179% | |
| Total Carbohydrate | 219.6 g | 80% | |
| Dietary Fiber | 67.8 g | 242% | |
| Total Sugars | 46.1 g | ||
| Protein | 172.3 g | 345% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 657 mg | 51% | |
| Iron | 29.7 mg | 165% | |
| Potassium | 5782 mg | 123% | |
*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.
