This Low Calorie Turkey Chili is so jammed with flavor, you’ll forget you are eating something healthy.
I have to admit, testing this Low Calorie Turkey Chili recipe out (so many times) was never considered a burden. This turkey chili is so delicious, I have loved having it around for dinners and lunches. Luckily, it makes a really large batch and reheats perfectly. This Low Calorie Turkey Chili is only is hearty meal you’re not going to want to pass up anytime soon.
Weekday meals are a great time to eat a little healthier so we can indulge on the weekends appropriately. Adding meals like Stuffed Spicy Italian Spaghetti Squash or this Low Carb Bacon Cheeseburger Salad just might allow us to have a bite of this Blackberry Crumble on the weekends.
Can Low Calorie Turkey Chili Help Me Lose Weight
The short answer is yes!
Believe it or not this Low Calorie Turkey Chili can be an effective weight-loss tool. This recipe for turkey chili uses the most nutritious ingredients in place of other higher-calorie and higher-fat choices.
This recipe is loaded with beans and tomatoes, which are both naturally low in calories. The high fiber and protein content of beans are two nutrients that contribute to not only a feeling of fullness, but an elevated energy level.
Adding low-fat cheese as a healthier alternative also reduces your fat intake, but helps keep the calcium content of your meal the same.
Tips For Making Low Calorie Turkey Chili
- When it comes to softening your onion, make sure the edges of the onion are slightly brown. You can feel comfortable adding the ground turkey at this point.
- Adding the spices into the ground turkey before adding any other liquids, gives the spices a chance to heat up and release more flavor.
- Starting with canned, whole, peeled tomatoes and pureeing them adds more flavor. Whole peeled tomatoes are canned at ripeness and always taste better. Your chili will always have more flavor when you start with this type of tomato.
- Make sure to drain and rinse your canned beans. This helps remove any excess starch and salt, which helps improve flavor and texture while removing that metallic flavor canned beans often have.
- This recipe calls for two teaspoons of table salt. This is a large batch of chili and two teaspoons are definitely warranted. However, always add salt in increments so coincide with your tastes. This rule also applies when it comes to adding cayenne pepper.
What Sets This Recipe Apart
The flavor of this Low Calorie Turkey Chili is what sets it apart. This chili is robust, hearty and has a slight, spicy kick. The texture is fantastic and it’s low-calorie. It will last a week in the refrigerator and can be frozen up to three months.
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This Low Calorie Turkey Chili is so jammed with flavor, you'll forget you are eating such a healthy meal.
- 2 28 oz cans, whole, peeled tomatoes*
- cooking spray
- 1 large yellow onion, coarsely chopped
- 2 lbs ground turkey
- 2 tbsps chili powder
- 1 tsp ground cumin
- 1 tsp ground oregano
- 1 tsp finely ground black pepper
- 1/2 tsp cayenne pepper
- 1 tbsp finely minced garlic
- 1 24 oz container fresh salsa (not pico de gallo)**
- 1 14.5 oz can low sodium chicken broth
- 2 15 oz cans black beans, drained and rinsed
- 2 16 oz can pinto beans, drained and rinsed
- 1 16 oz can red kidney beans, drained and rinsed
- 1 15.25 oz can corn, drained
- 2 tsps table salt
- garnish with lowfat cheese (optional) and green onion (optional)
Empty cans of whole tomatoes into the pitcher of a blender. Puree until smooth. Set aside.
Spray the bottom of a large, 7 quart, Dutch oven with cooking spray. Soften onions over medium-high heat for about five minutes. Add ground turkey, cooking until no longer pink. Add chili powder, cumin, oregano, black pepper and cayenne, mixing thoroughly into the turkey mixture. Add garlic, sauteing for one minute more.
Add pureed tomatoes, fresh salsa, chicken broth, all the beans, corn and salt into the turkey mixture. Bring the chili to a boil and let simmer on low for 30 minutes.
Garnish each bowl with lowfat cheese and green onion if you like.
*Starting with whole, canned tomatoes is a must. They are canned much riper than tomatoes going into tomato sauce. You will always get the best flavor when you start with these.
**Fresh salsa is found in the refrigerated produce section of your grocery store. I always choose a medium-heat level that has jalapenos, onion and garlic added. The packaging container might say restaurant salsa. Do not use pico de gallo for this recipe.