Low Calorie Turkey Chili
This low calorie turkey chili is a healthy chili recipe made with lean ground turkey, beans, and spice. A lighter chili that still tastes hearty, perfect for weeknight dinners, meal prep, or freezing for later.
Servings 12 bowls
Calories 265kcal
Equipment
- measuring cups and spoons For measuring accuracy.
- Dutch Oven or large pot (7 quart / 6.6 L) Big enough to hold the full batch.
- Blender To puree the canned tomatoes smooth.
Ingredients
- 2 (28 oz / 794 g each) cans whole peeled tomatoes*
- cooking spray
- 1 large yellow onion coarsely chopped
- 2 lbs (907 g) ground turkey (93% lean)
- 2 tbsps (14 g) chili powder
- 1 tsp (3 g) ground cumin
- 1 tsp (1 g) ground oregano
- 1 tsp (2 tsp) finely ground black pepper
- ½ tsp (1 g) cayenne pepper
- 1 tbsp (9 g) finely minced garlic
- 1 (24 oz / 680 g) container fresh salsa (not pico de gallo and not jarred salsa)
- 1 (14.5 oz 411 g) can low sodium chicken broth
- 2 (15 oz / 425 g each) cans black beans drained and rinsed
- 2 (16 oz / 454 g each) cans pinto beans drained and rinsed
- 1 (16 oz / 454 g) can red kidney beans drained and rinsed
- 1 (15.25 oz / 432 g) can corn
- 2 tsps (12 g) table salt (optional -taste and add accordingly)
- garnish each bowl with low-fat cheese and green onion (optional)
Instructions
- Pour the canned whole tomatoes into a blender and puree until smooth. Set aside.2 (28 oz / 794 g each) cans whole peeled tomatoes*
- Spray the bottom of a large 7-quart Dutch oven with cooking spray. Sauté the onions over medium-high heat for about five minutes until softened. Add the ground turkey and cook until it’s no longer pink. Stir in the chili powder, cumin, oregano, black pepper, and cayenne, mixing thoroughly with the turkey. Finally, add the garlic and sauté for one more minute.cooking spray, 1 large yellow onion, 2 lbs (907 g) ground turkey (93% lean), 2 tbsps (14 g) chili powder , 1 tsp (3 g) ground cumin, 1 tsp (1 g) ground oregano, 1 tsp (2 tsp) finely ground black pepper, ½ tsp (1 g) cayenne pepper , 1 tbsp (9 g) finely minced garlic
- Add the pureed tomatoes, fresh salsa, chicken broth, all the beans, corn, and salt to the turkey mixture. Bring the chili to a boil, then reduce the heat and let it simmer on low for 30 minutes.1 (24 oz / 680 g) container fresh salsa (not pico de gallo and not jarred salsa), 1 (14.5 oz 411 g) can low sodium chicken broth, 2 (15 oz / 425 g each) cans black beans, 2 (16 oz / 454 g each) cans pinto beans, 1 (16 oz / 454 g) can red kidney beans , 1 (15.25 oz / 432 g) can corn , 2 tsps (12 g) table salt
- Garnish each bowl with low-fat cheese and green onion, if desired.garnish each bowl with low-fat cheese and green onion
Notes
- *Starting with whole canned tomatoes is a must as they're canned at a much riper stage than those used for tomato sauce. You'll always get the best flavor when you start with them.
- Fresh salsa is usually found in the refrigerated produce section of your grocery store. A medium-heat option with jalapenos, onion, and garlic works best. The container might be labeled as "restaurant salsa," but avoid using pico de gallo for this recipe.
- A 7-quart Dutch oven (6.6 L) is the best size for this recipe since it makes a full pot.
- The chili will thicken as it sits. Add a splash of broth or water when reheating if you like it looser.
- My favorite extra add is a jar of sauerkraut. It gives the chili a tangy kick without adding calories.
- Garnishes can be as simple as low-fat cheese and green onion, but avocado or jalapeño slices work too.
Nutrition
Serving: 350g | Calories: 265kcal | Carbohydrates: 35g | Protein: 23g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 54mg | Sodium: 665mg | Potassium: 785mg | Fiber: 9g | Sugar: 5g | Vitamin A: 800IU | Vitamin C: 15mg | Calcium: 95mg | Iron: 4mg