Healthy turkey chili made with lean ground turkey, kidney beans corn. Perfectly spiced and packed with plenty of protein and fiber.
Ingredients
2 tsp
Olive Oil, Extra Virgin
1 medium
Yellow onion
(chopped)
3 clove(s)
Garlic
(minced)
1 medium pepper(s)
Red bell pepper
(medium; chopped)
454 gm
Ground turkey, extra lean
(extra lean ground; or chicken (99%))
4 tbsp
Chili powder
((I used McCormick chili powder - please read the notes section on this))
2 tsp
Cumin
(ground)
1 tsp
Oregano, dried
(dried)
1/4 tsp
Cayenne pepper
1/2 tsp
Salt
(plus more to taste)
1 can(s) (28oz)
Diced tomatoes, low sodium, canned
((28-ounce) can diced; or crushed)
1 1/4 cup
Chicken broth (stock)
2 can(s) (15 oz)
Red kidney beans, canned, drained
(15 oz) cans dark red; rinsed and drained)
1 can (15oz)
Sweet corn, canned, drained
((15 oz) can; rinsed and drained)
1/3 avocado(s)
Avocado
(For topping)
Instructions
Place oil in a large pot and place over medium high heat. Add in onion, garlic and red pepper and saute for 5-7 minutes, stirring frequently.
Add in ground turkey and break up the meat; cooking until no longer pink. Next add in chili powder, cumin, oregano, cayenne pepper and salt; stir for about 20 seconds.
Next add in tomatoes, chicken broth, kidney beans and corn. Bring to a boil, then reduce heat and simmer for 30-45 minutes or until chili thickens and flavors come together. Taste and adjust seasonings and salt as necessary.
Garnish with anything you'd like. Makes 6 servings, about 1 1/2 cups each.
