Chili is a staple meal in my household. It’s so easy to make, reheats well, and you can add endless amounts of toppings each time you eat it to change things up. I used extra lean ground turkey in this recipe to make things a little bit healthier. I also used several types of beans.
Here’s 4 ways to upgrade your chili:
- Use an extra lean mean, such as 98% extra lean ground turkey or ground beef
- Skip the sour cream on top- try using a plain, non-fat greek yogurt for a creamy, lighter version
- Beware of the high sodium content of beans. Look for the beans labeled “no added salt”, or use dried beans.
- Add vegetables! Pulse them into fine pieces in a food processor and add to chili. You won’t even know they are there!
Healthy Turkey Chili
A healthy, simple chili recipe that works great for a weeknight meal
• 1 Tsp olive oil
• 16 oz extra lean ground turkey (99% fat free, 1% fat)
• ½ zucchini
• 20 baby carrots
• 1 can (15 oz) dark red kidney beans, no added salt
• 1 can (15 oz) light red kidney beans, no added salt
• 1 can (15 oz) black beans, no added salt
• 1 can (15 oz) diced tomatoes with green chilis
• 1 can (8 oz) tomato suace
• 1 can (4.5 oz) green chilis
• 2 tablespoon Hot Chili Powder
• 2 tsp Taco Seasoning
• 1 tsp cumin
• ½ teaspoon onion powder
• ¼ teaspoon garlic powder
• 1.5 tsp brown sugar
- Heat olive oil in medium skillet over medium heat.
- Add ground turkey, saute until no pink is showing (turkey should be 165F)
- Remove ground turkey from heat and set aside.
- Cut zucchini into small pieces (about 1″ in diameter), place in food processor.
- Pulse until finely ground. Add to large pot.
- Repeat with baby carrots.
- Drain beans, add to pot.
- Add tomatoes, tomato sauce and chili spices.
- In separate bowl, mix the hot chili powder, taco seasoning, cumin, onion powder, garlic powder and brown sugar.
- Add seasonings to beans and mix well.
- Add ground turkey.
- Simmer over low heat for 20 minutes.
- Serve with cheese, chips, crackers or other desidred toppings.