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Low-Fat and Healthy Turkey Chili

Posted Feb 09 2012 8:51pm

The other day I was looking through my Taste of Home Healthy Comfort Foods cookbook and came across a recipe for a healthy chili. But since I was missing some ingredients, including ground beef, I decided I'm improvise my own version. After digging through my pantry and fridge, I came up with this bad boy.

It's super easy to make, and healthier than using regular ground beef as it cuts out a lot of the fat that's often found in red meat. My meat-eating caveman of a hubby really enjoyed this chili, which was surprising since he usually likes the fattier stuff. The fact that he ate 3 bowls speaks volumes of this delish recipe. Also? My toddler loved it since it wasn't too spicy or overly hot. Enjoy!

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hour
Serves: 6
This low-fat turkey chili is easy to make and oh so yummy.
  • 1 – 1 ¼ lbs 99% fat free ground turkey
  • 1 medium sweet onion, chopped
  • 1 medium bell pepper (any color), chopped (I used ½ orange, ½ green)
  • 2 stalks celery, chopped
  • 1 cup vegetable broth or chicken broth
  • 2 cans (8 oz each) tomato sauce
  • 1 can (14.5 oz) fire roasted diced tomatoes
  • 1 can dark red kidney beans, rinsed and drained
  • 1 can black beans, rinsed and drained
  • ½ teaspoon chili powder
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon cayenne pepper
  1. In a dutch oven over medium heat, cook the ground turkey, and veggies until the meat is no longer pink. Drain the mixture and return to heat.
  2. Stir in the water, tomato sauce, diced tomatoes, beans and seasonings. Bring it to a boil for about 2 minutes and then reduce the heat. Cover and simmer for 45 minutes.
  3. Garnish with reduced-fat shredded cheddar or 1 tablespoon of sour cream.

For the chopped bell peppers, you can use 1 medium pepper, or do what I did. I used 1/2 an orange bell pepper and 1/2 a green bell pepper. I think it adds some nice color that is usually lacking in chili.

Add the ground turkey and then toss the veggies on top.

After you drain the meat and add in all the other ingredients, it will start to look like chili! Let the mixture simmer for 30-45 minutes or until it starts to look thicker.

When it's done, you can serve it up with reduced-fat shredded cheddar or sour cream. I used cheddar and added a low-fat crescent roll to dip. Yum!

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