Low Sodium Hearty Turkey Chili
Warm, comforting, and rich with robust flavors, Low Sodium Hearty Turkey Chili is the perfect guilt-free dish for health-conscious food lovers. Made with extra-lean ground turkey, a medley of colorful bell peppers, and hearty beans, this chili combines wholesome ingredients with a flavorful blend of chili powder, cumin, paprika, and garlic for a satisfying kick. Unlike traditional chili recipes, this version uses unsalted tomatoes and low sodium chicken broth, making it a heart-healthy option without sacrificing taste. Ready in just one hour, it’s a quick and easy meal for busy weeknights or casual gatherings. Garnish with fresh cilantro and green onions for a burst of freshness that completes this nourishing bowl of goodness. Perfect for those seeking a low sodium alternative with all the bold, comforting flavors of classic chili.
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Recipe Information
Ingredients
- 1 pound extra-lean ground turkey
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 medium green bell pepper, diced
- 1 medium red bell pepper, diced
- 4 garlic cloves, minced
- 28 ounces unsalted diced tomatoes
- 2 tablespoons tomato paste
- 15 ounces canned kidney beans, drained and rinsed
- 15 ounces canned black beans, drained and rinsed
- 2 cups low sodium chicken broth
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon paprika
- 0.5 teaspoon ground black pepper
- 0.25 teaspoon cayenne pepper (optional)
- 0.25 cup fresh cilantro, chopped (for garnish)
- 0.25 cup sliced green onions (for garnish)
Instructions
Heat the olive oil in a large pot over medium heat. Add the chopped onions and cook for about 5 minutes until they start to soften.
Add the diced green and red bell peppers to the pot. Sauté for an additional 5 minutes, until the peppers begin to soften.
Stir in the minced garlic and cook for 1 minute, until fragrant.
Add the ground turkey to the pot, breaking it up with a wooden spoon. Cook until browned and no longer pink, about 7-8 minutes.
Stir in the unsalted diced tomatoes, tomato paste, kidney beans, black beans, and low sodium chicken broth.
Mix in the chili powder, cumin, paprika, ground black pepper, and optional cayenne pepper.
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 30 minutes, stirring occasionally to prevent sticking.
Once the chili has thickened and flavors have melded, taste and adjust seasonings if needed.
Serve hot, garnished with chopped fresh cilantro and sliced green onions.
Nutrition Facts
Calories |
1868 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.4 g | 36% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 318 mg | 106% | |
| Sodium | 2999 mg | 130% | |
| Total Carbohydrate | 220.4 g | 80% | |
| Dietary Fiber | 72.2 g | 258% | |
| Total Sugars | 44.3 g | ||
| Protein | 188.1 g | 376% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 713 mg | 55% | |
| Iron | 35.3 mg | 196% | |
| Potassium | 7280 mg | 155% | |
*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.
