Low Fat Texas Roadhouse Style Chili
Savor the bold, hearty flavors of Texas Roadhouse-style chili—with a healthy twist! This Low Fat Texas Roadhouse Style Chili recipe is crafted with lean ground turkey, hearty kidney beans, and a medley of vibrant veggies, making it a guilt-free comfort food that doesn't skimp on taste. Slow-simmered with aromatic spices like chili powder, cumin, and paprika, this chili delivers a rich, smoky depth while staying low in fat. Perfect for busy weeknights, it’s ready in under an hour and customizable with optional cayenne for a kick of heat. Serve it hot with fresh cilantro and a squeeze of lime for a burst of refreshing flavor. This lighter version of a classic favorite is sure to become a staple in your home cooking repertoire!
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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
- 1 medium green bell pepper, diced
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 14.5 ounces diced tomatoes, no salt added
- 1.5 cups low-sodium chicken broth
- 1 cup cooked kidney beans, rinsed and drained
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 0.25 teaspoon cayenne pepper (optional, for heat)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
- 4 pieces lime wedges (optional, for serving)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and green bell pepper, and sauté for 5-7 minutes until softened.
Stir in the minced garlic and cook for 1 more minute until fragrant.
Push the vegetables to one side of the pot and add the ground turkey to the other side. Cook for 5-7 minutes, breaking it up with a spoon, until no longer pink.
Stir in the tomato paste, chili powder, ground cumin, paprika, cayenne pepper (if using), salt, and black pepper. Cook for 1-2 minutes to toast the spices.
Add the diced tomatoes, low-sodium chicken broth, and kidney beans. Stir everything together until well combined.
Bring the chili to a boil, then reduce the heat to low. Cover and simmer for 30 minutes, stirring occasionally.
Taste and adjust the seasoning if needed.
Serve hot, garnished with chopped cilantro and a squeeze of lime, if desired.
Nutrition Facts
Calories |
1507 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.5 g | 70% | |
| Saturated Fat | 14.0 g | 70% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 318 mg | 106% | |
| Sodium | 2005 mg | 87% | |
| Total Carbohydrate | 126.5 g | 46% | |
| Dietary Fiber | 37.4 g | 134% | |
| Total Sugars | 29.3 g | ||
| Protein | 129.6 g | 259% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 350 mg | 27% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 3764 mg | 80% | |
*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.
