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Turkey Chili

This turkey chili recipe is a flavorful and healthy variation of the classic comfort dish, perfect for weeknight dinners or meal prep. It's low in fat but rich in protein, making it a popular choice for families and health enthusiasts alike.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the chili base
  • 1 tablespoon extra-virgin olive oil Provides healthy fat for sautéing.
  • 3 cloves garlic, minced Adds aromatic flavor.
  • 1 medium onion, diced Contributes sweetness and depth.
  • 1 medium bell pepper, diced Provides crunch and color.
  • 2 medium carrots, diced Adds natural sweetness.
  • 2 stalks celery, diced Enhances base flavor.
  • 1 medium sweet potato, optional, diced For extra creaminess.
  • 1.5 pounds ground turkey Lean protein source.
  • 2 cups water Adjust for desired consistency.
  • 15 ounces tomato sauce Forms the chili base.
  • 14.5 ounces diced tomatoes Adds texture.
  • 2 tablespoons chili powder Provides signature spice flavor.
  • 1 teaspoon ground cumin Adds warmth.
  • 1 teaspoon paprika Offers slight smokiness.
  • 0.25 teaspoon cayenne pepper For heat.
  • 1 teaspoon kosher salt Enhances flavor.
  • 0.5 teaspoon ground black pepper Adds sharp bite.
  • 0.5 teaspoon red pepper flakes, optional For additional heat.
For Serving
  • 1 medium avocado, sliced For topping.
  • 1 medium jalapeño, thinly sliced Optional topping.
  • 1 cup shredded cheese For added creaminess.
  • 1 cup plain non-fat Greek yogurt or sour cream For creaminess.
  • 0.5 cup fresh cilantro, chopped For garnish.

Method
 

Preparation
  1. Heat the extra-virgin olive oil in a Dutch oven or large soup pot over medium heat.
  2. Add garlic, onions, bell peppers, carrots, celery, and optional sweet potato. Sauté for 5 to 7 minutes until soft.
Cooking
  1. Stir in ground turkey and cook until browned, about 5 to 7 minutes.
  2. Mix in water, tomato sauce, diced tomatoes, chili powder, cumin, paprika, cayenne pepper, kosher salt, black pepper, and red pepper flakes.
  3. Bring to a boil, then reduce to a moderate bubble.
  4. Simmer uncovered for about 45 minutes, stirring occasionally until thickened.
  5. If too thick, add more water to achieve the desired consistency.
  6. Taste for seasoning adjustment and serve hot with your choice of toppings.

Notes

Storing leftovers in airtight containers can keep the chili fresh for up to five days in the fridge, or freeze in portioned containers for up to three months. Reheat on the stove, adding a splash of water if needed.