Heart-Healthy Classic Chili with Meat and Beans
Warm up with a hearty bowl of our **Heart-Healthy Classic Chili with Meat and Beans**, a flavorful twist on the comfort-food favorite that's both nutritious and satisfying. This recipe swaps traditional ground beef for extra-lean ground turkey, while the addition of low-sodium beans and tomatoes keeps it light yet protein-packed. Aromatic spices like chili powder, cumin, and paprika build layers of rich, smoky flavor, while a medley of fresh veggies—onions, red bell peppers, and garlic—adds vibrant texture. Simmered to perfection in just under an hour, this wholesome chili is perfect for busy weeknights or meal prep, offering a guilt-free way to enjoy a cozy classic. Top with fresh cilantro or creamy avocado for an extra burst of flavor, and serve it up for a nourishing, heart-smart meal the whole family will love. Perfect for those seeking a **healthy chili recipe**, **low-fat dinner idea**, or **protein-packed comfort food**!
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Recipe Information
Ingredients
- 1 pound extra-lean ground turkey
- 1 tablespoon olive oil
- 1 large onion, diced
- 1 red bell pepper, diced
- 3 garlic cloves, minced
- 28 ounces low-sodium diced tomatoes, undrained
- 15 ounces low-sodium kidney beans, drained and rinsed
- 15 ounces low-sodium black beans, drained and rinsed
- 1 cup water
- 2 tablespoons tomato paste
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 0.25 teaspoon cayenne pepper (optional)
- 0.5 teaspoon black pepper
Instructions
Heat the olive oil in a large pot over medium heat. Add the diced onion and red bell pepper, sauté for about 5 minutes or until they become soft and translucent.
Add the minced garlic and sauté for an additional 1 minute until fragrant.
Increase the heat to medium-high and add the extra-lean ground turkey. Cook while breaking it apart with a wooden spoon until it's browned and no longer pink, about 6-8 minutes.
Stir in the diced tomatoes with their juice, kidney beans, black beans, water, and tomato paste. Mix until well combined.
Add chili powder, ground cumin, paprika, dried oregano, and cayenne pepper if using. Stir gently to incorporate all the spices evenly throughout the mixture.
Bring the chili to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for about 30 minutes, stirring occasionally.
Add black pepper, taste, and adjust seasoning as necessary.
Serve the chili hot, garnished with optional toppings such as chopped cilantro or sliced avocado for added flavor.
Nutrition Facts
Calories |
1804 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.8 g | 36% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 318 mg | 106% | |
| Sodium | 800 mg | 35% | |
| Total Carbohydrate | 214.0 g | 78% | |
| Dietary Fiber | 66.1 g | 236% | |
| Total Sugars | 39.5 g | ||
| Protein | 178.9 g | 358% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 616 mg | 47% | |
| Iron | 29.8 mg | 166% | |
| Potassium | 5839 mg | 124% | |
*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.
