Turkey Chili High Fiber Low Calorie and Low Fat
Savor the comforting warmth of this Turkey Chili, a hearty yet healthy dish that's packed with flavor and designed to fit perfectly into a balanced diet. Brimming with lean ground turkey, colorful veggies like bell peppers and zucchini, and fiber-rich black and kidney beans, this recipe is the ultimate trifecta of high-fiber, low-calorie, and low-fat goodness. Seasoned with a savory blend of chili powder, cumin, paprika, and oregano, every spoonful bursts with bold, zesty flavors. Easy to prepare in under an hour, this one-pot wonder is perfect for weeknight dinners or meal prep. Garnish with fresh cilantro and a squeeze of lime for the perfect finishing touch. Whether you're focused on clean eating or just craving a lighter spin on a classic comfort food, this turkey chili is sure to be a crowd-pleaser!
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Recipe Information
Ingredients
- 1 lb Lean ground turkey (93% lean or higher)
- 1 tbsp Olive oil
- 1 medium Yellow onion, diced
- 3 Garlic cloves, minced
- 2 Bell peppers (any color), diced
- 1 medium Zucchini, diced
- 2 15 oz cans Canned diced tomatoes (no salt added)
- 1 cup Low-sodium chicken or vegetable broth
- 1 15 oz can Canned black beans (rinsed and drained)
- 1 15 oz can Canned kidney beans (rinsed and drained)
- 1 15 oz can Canned corn (rinsed and drained)
- 1.5 tbsp Chili powder
- 1 tbsp Ground cumin
- 1 tsp Paprika
- 1 tsp Dried oregano
- 0.5 tsp Salt
- 0.25 tsp Ground black pepper
- 0.25 tsp Red pepper flakes (optional, for heat)
- 0.25 cup Fresh cilantro leaves (optional, for garnish)
- 1 Lime wedges (optional, for serving)
Instructions
Heat a large pot or Dutch oven over medium heat. Add olive oil and allow it to heat for 1 minute.
Add the diced onion and minced garlic. Cook for 3-4 minutes, stirring occasionally, until the onion becomes translucent and aromatic.
Add the ground turkey to the pot and cook for 5-7 minutes, breaking it up with a spoon as it browns. Ensure the meat is fully cooked with no pink remaining.
Stir in the diced bell peppers and zucchini. Cook for another 5 minutes, allowing the vegetables to soften slightly.
Add the canned diced tomatoes (including the juices), chicken or vegetable broth, black beans, kidney beans, and corn. Stir to combine the ingredients thoroughly.
Sprinkle in the chili powder, ground cumin, paprika, dried oregano, salt, black pepper, and red pepper flakes (if using). Stir well to ensure the spices are evenly distributed.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot with a lid and let the chili simmer for 20-25 minutes, stirring occasionally.
Taste and adjust seasonings if necessary. Add a little more salt, pepper, or chili powder to suit your preference.
Once done, remove the pot from the heat. Allow the chili to rest for 5 minutes before serving.
Ladle the turkey chili into bowls and garnish with fresh cilantro leaves if desired. Serve with lime wedges for an extra burst of flavor.
Nutrition Facts
Calories |
315 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.9 g | 13% | |
| Saturated Fat | 2.4 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 430 mg | 19% | |
| Total Carbohydrate | 32.1 g | 12% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 9.0 g | ||
| Protein | 24.5 g | 49% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 92 mg | 7% | |
| Iron | 4.2 mg | 24% | |
| Potassium | 931 mg | 20% | |
*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.
