Heart-Healthy Hearty Turkey Chili
Satisfy your cravings for cozy comfort food while keeping your health in mind with this Heart-Healthy Hearty Turkey Chili. Packed with lean ground turkey, vibrant bell peppers, and a medley of fiber-rich beans, this chili is a nutritious twist on a classic favorite. Its robust flavor comes from a blend of chili powder, cumin, and oregano, all simmered to perfection in a savory base of no-salt-added diced tomatoes and low-sodium chicken broth. Ready in under an hour with a simple one-pot cooking method, it’s ideal for busy weeknights or meal prep. This wholesome, low-sodium chili serves up bold, comforting flavor in every bite and is perfect paired with whole-grain bread or a fresh side salad. Whether you're watching your heart health or simply looking for a satisfying, guilt-free meal, this turkey chili is sure to become a go-to recipe!
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Recipe Information
Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground turkey
- 1 large onion, diced
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 3 garlic cloves, minced
- 28 ounce canned no-salt-added diced tomatoes
- 1 cup low-sodium chicken broth
- 15 ounce canned low-sodium kidney beans, drained and rinsed
- 15 ounce canned low-sodium black beans, drained and rinsed
- 2 tablespoon chili powder
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 0.5 teaspoon ground black pepper
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, red pepper, and green pepper, and sauté until the vegetables are tender, about 5 minutes.
Add the minced garlic and cook for another minute, stirring constantly to prevent burning.
Push the vegetables to one side of the pot and add the lean ground turkey to the empty side.
Break up the turkey with a spatula and cook until it is no longer pink, about 5 minutes.
Stir in the chili powder, ground cumin, dried oregano, and ground black pepper. Cook for 1 minute until fragrant.
Pour in the canned tomatoes (undrained) and the chicken broth, stirring well to combine all ingredients.
Add the kidney beans and black beans, stirring well to incorporate them into the mixture.
Bring the chili to a boil, then reduce the heat to low and let it simmer uncovered for 30 minutes, stirring occasionally.
After the chili has thickened to your desired consistency, taste and season with more pepper if needed.
Serve hot, garnished with fresh cilantro or chopped green onions if desired.
Nutrition Facts
Calories |
1876 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.6 g | 70% | |
| Saturated Fat | 11.1 g | 55% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 324 mg | 108% | |
| Sodium | 1701 mg | 74% | |
| Total Carbohydrate | 215.2 g | 78% | |
| Dietary Fiber | 73.1 g | 261% | |
| Total Sugars | 44.0 g | ||
| Protein | 151.6 g | 303% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 656 mg | 50% | |
| Iron | 31.0 mg | 172% | |
| Potassium | 5622 mg | 120% | |
*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.
