Low Everything Chili
Discover comfort food reimagined with this "Low Everything Chili"—your go-to recipe for a wholesome, guilt-free meal that's packed with flavor, not excess. Crafted with lean ground turkey, vibrant veggies like zucchini and bell peppers, and a bold blend of spices, this chili is low in sodium, fat, and unnecessary additives but high in heartiness and satisfaction. The addition of protein-rich kidney and black beans makes it a nourishing, high-fiber option perfect for weeknight dinners or meal prep. Ready in under an hour, this one-pot wonder is easy to prepare and customizable for heat lovers with optional cayenne pepper. Garnish with fresh cilantro or a dollop of creamy Greek yogurt for the perfect finishing touch. Ideal for health-conscious eaters seeking a warming, nutrient-packed dish that doesn’t compromise on taste.
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Recipe Information
Ingredients
- 1 lb lean ground turkey
- 1 medium yellow onion, finely chopped
- 3 garlic cloves, minced
- 1 medium green bell pepper, diced
- 1 medium zucchini, diced
- 28 oz unsalted crushed tomatoes
- 1.5 cups low-sodium chicken or vegetable broth
- 15 oz canned kidney beans, rinsed and drained
- 15 oz canned black beans, rinsed and drained
- 1 tbsp ground cumin
- 1.5 tbsp chili powder
- 1 tsp paprika
- 1 tsp dried oregano
- 0.25 tsp cayenne pepper (optional, for heat)
- 1 tbsp olive oil
- 0.25 cup fresh cilantro, chopped (optional, for garnish)
- 0.5 cup plain Greek yogurt (optional, for topping)
Instructions
Heat olive oil in a large pot or Dutch oven over medium heat.
Add the ground turkey and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Drain any excess fat, if necessary.
Add the onion, garlic, green bell pepper, and zucchini to the pot. Sauté for 5 minutes, stirring occasionally, until the vegetables begin to soften.
Stir in the cumin, chili powder, paprika, oregano, and cayenne pepper (if using). Cook for another minute to toast the spices and enhance their flavor.
Pour in the crushed tomatoes and chicken or vegetable broth. Stir well to combine.
Add the kidney beans and black beans. Stir again and bring the chili to a gentle boil.
Reduce the heat to low, cover the pot, and let simmer for 25-30 minutes, stirring occasionally to prevent sticking.
Taste and adjust seasoning, if needed. If you want more heat, add a pinch more cayenne pepper.
Serve hot, garnished with freshly chopped cilantro and a dollop of plain Greek yogurt, if desired.
Nutrition Facts
Calories |
1942 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.6 g | 71% | |
| Saturated Fat | 11.7 g | 58% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 328 mg | 109% | |
| Sodium | 2098 mg | 91% | |
| Total Carbohydrate | 216.4 g | 79% | |
| Dietary Fiber | 68.6 g | 245% | |
| Total Sugars | 41.5 g | ||
| Protein | 166.8 g | 334% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 806 mg | 62% | |
| Iron | 34.8 mg | 193% | |
| Potassium | 6313 mg | 134% | |
*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.
