My easy healthy turkey chili recipe has been around since I got my first apartment in NYC years ago. I was living on a very modest income, had limited cooking experience and just needed a good, hearty meal that I could make fast, tasted great and got in all the veggies and protein I needed. I remember serving it at my first Superbowl Party with a big bowl of tortilla chips with Kiwano Salsa, Kiwano Guacamole and Kiwano Yogurt Dip and homemade corn bread. It was a hit then and still works now. It might have been the Pitcher of Margaritas that helped it all go down, but I still love it today. It is my version of comfort food.
Like everything, I make in regular rotation, it has changed over the years. In the early years, I used beef and never added corn. Now, I almost always use turkey which is leaner and lighter on the saturated fat (and sometimes, like today, I even use 99% fat free ground turkey). I added the corn several years ago and love the sweetness it adds to the dish. My family loves it too and it is a favorite with kids.
I make modifications on this all the time and often make double batches. It lasts for days and days and freezes great. Feel free to substitute any type of ground meat… chicken, turkey and beef all work. I wanted a very lean and healthy version when I wrote this recipe so I went with the 99% fat-free turkey meat.
If I want to go vegetarian, I just use an assortment of beans (kidney, cannellini, black beans & lentils are some of my favorites). If I’m particularly hungry, I can add a serving of baked tortilla chips on the side. If I want to add a little indulgence, I’ll use sour cream instead of the fat-free Greek yogurt. But honestly, I love the Fage Greek yogurt so much, it is pretty much all I use when I’m topping my dishes. I let my mood and the snugness of my jeans dictate how I’ll whip up a pot of this chili. So, feel free to play with the ingredients. You won’t hurt my feelings.
To get started, gather all your ingredients. You’ll want to chop up all your veggies into small dice. That will be your peppers and onions. Mince your garlic and jalapeno. Spray a dutch oven with cooking spray and add the oil. Add the peppers and onion and saute for a couple of minutes to let them sweat and get translucent. Add in the onion and stir for about a minute.
Note, if you are using the 99% fat-free turkey, it can be a little dry so feel free to use a little more “good for you” olive oil. This will help keep the meat moist when you add it next.
Add the ground meat to the pot and sprinkle with salt and pepper. Using a wooden spoon, break up the meat into the veggies. Add the packet of chili seasoning. And mix into the meat and veggie mix.
I simply use a store bought package of chili seasoning. I told you this was easy! I’ve experimented with them over the years but I find either the mild or medium heat, store bought brand works just fine for me.
I continue cooking until the meat is browned. Then, I add in the tomatoes, the drained and rinsed kidney beans and the corn. Mix everything. I then add the tomato paste and water and stir everything together and bring to a simmer. Let this mixture cook for about 20 minutes to heat everything through and to thicken. Don’t boil, just simmer.
While that is simmering, I pull together the toppings and serve them on the side. Like I mentioned earlier, I use fat-free Greek yogurt to top this chili, but you can also put out sour cream. Shredded cheddar cheese, chopped green onions, sliced jalapeno and baked tortilla chips are all great toppings. Want to make it special? Put your store bought tortilla chips on a baking sheet and heat in a low 250 degree F oven for 10 minutes. Who doesn’t love warm chips?
Serve in shallow bowls or soup bowls and dig in. This is comfort food at it’s best. And oh, so easy.
The fact is this was and is a simple, filling meal with no pretense. Guys eat bowls of it every time I serve it and devour the cornbread and chips. Add those margaritas or beer and they’ll rave about what a great cook you are. I was so young when I first made this but I think that was the beginning of enjoying to entertain and feed people. No wonder I have fond memories of this dish and continue to make it now so many years later.
Looking for other really easy Mexican inspired recipes? Try my Mexican Turkey Zucchini Canoes or my Shrimp Fajitas with Fresh Guacamole.
For other football worthy food, be sure to try my Baked Maple-Bacon Chicken Wings and Drumsticks or my Easy Baked Mozarella Sticks. A big tray of Ravioli and Squash Lasagna is always a hit and is also so easy to pull together. Whatever you make, do it because you love it and you want to share with your guests. Enjoy.
Easy Healthy Turkey Chili
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 Tbsp. Olive Oil
- 1 Lb. 99% Fat Free Ground Turkey
- 1 Chopped Onion
- 3 Chopped Cloves of garlic
- 2 Chopped Red bell peppers (any color works)
- ½ – 1 Chopped jalapeno (you know your own spice levels)
- 1 Cup of frozen corn
- 2 15 Oz. Cans of kidney beans (rinsed and drained
- 1 15 Oz. Can petite diced canned tomatoes
- ½ Small can of tomato paste (about 3 oz.)
- 1 Package of Chili Seasoning (I’ll grab a mild Kroger Chili package of seasoning but use spicy if that is your gig)
- Fat-free Greek yogurt, shredded cheese, chopped green onions & Tortilla chips (all optional toppings)
Instructions
- Spray a pot with Pam and add olive oil.
- Add onion and peppers and sauté until soft. Add chopped garlic and sauté for one minute.
- Add turkey to the dutch oven and brown. Then add a whole packet of chili seasoning and cook for 2 minutes until seasoning is incorporated into meat and veggies.
- Add tomatoes, kidney beans and corn. Then add ½ can of tomato paste and half can of water. Heat the chili until bubbling. Let it cook until you are hungry!!! (I let it simmer at least 20 minutes.) Serve it in bowls or mini cocottes with the toppings on the side.
