Turkey Chili(Diet)
A hearty, flavorful turkey chili with bold spices and tender beans, perfect for a comforting, low-salt meal that suits health-conscious and family dinner occasions.
Ingredients
- 1 lb. ground turkey ⓘ
- 1 (6 oz.) can tomato paste ⓘ
- 1/2 cup chopped onion ⓘ
- 1 teaspoon chili powder ⓘ
- 1/2 cup chopped green pepper ⓘ
- 1/2 teaspoon dried oregano leaves ⓘ
- 1 clove garlic, minced ⓘ
- 1/2 teaspoon ground cumin ⓘ
- 3/4 cup dried kidney beans, cooked ⓘ
- 1/8 teaspoon ground red pepper ⓘ
- 30 fat-free saltines ⓘ
- 1 cup water ⓘ
- 3 medium tomatoes, peeled and chopped ⓘ
Instructions
- In a large skillet or pot, cook the ground turkey over medium heat until browned, breaking it apart as it cooks.
- Add chopped onion, green pepper, and minced garlic to the skillet; cook until vegetables are tender, about 5 minutes.
- Stir in chili powder, dried oregano, ground cumin, and ground red pepper; cook for 1 minute to release spices' aroma.
- Add tomato paste, chopped tomatoes, cooked kidney beans, and water; stir well.
- Bring to a boil, then reduce heat and simmer uncovered for about 20-25 minutes, until flavors meld and chili thickens.
- Taste and adjust seasoning if needed. Serve hot with saltines on the side.
Tips & Substitutions
For a heartier chili, consider adding additional vegetables like zucchini or corn. If you prefer a spicier kick, increase the amount of ground red pepper or add diced jalapeños. You can also substitute ground turkey with lean ground beef or chicken for different flavor profiles. For a vegetarian version, replace the turkey with lentils and use vegetable broth instead of water.
Serving Suggestions
Serve the turkey chili hot, garnished with fresh cilantro or a dollop of Greek yogurt for creaminess. It pairs beautifully with fat-free saltines on the side for crunch. For a complete meal, serve with a side salad or cornbread. For more hearty soup options, browse more American recipes like Summer Sausage Soup(Large Recipe).
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To freeze, place the chili in freezer-safe containers and it can last for up to 3 months. When reheating, thaw overnight in the fridge and heat in a pot over medium heat, adding a splash of water if it seems too thick.
Nutrition & Diet Analysis (per serving)
Each serving of Turkey Chili(Diet) contains roughly 1457 calories, with 76g protein, 278g carbohydrates, and 16g fat. It is an excellent source of vitamin C (304% of the Daily Value), dietary fiber (197% of the Daily Value), and iron (176% of the Daily Value), and a good source of vitamin A. It also contributes 55g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this turkey chili in a slow cooker?
Yes, you can easily adapt this recipe for a slow cooker. Brown the turkey and sauté the vegetables first, then transfer everything to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours for a flavorful chili.
What can I use instead of kidney beans?
You can substitute kidney beans with black beans or pinto beans, depending on your preference. Both options will maintain the chili's texture and flavor, while also providing protein and fiber.
How can I thicken my chili if it’s too watery?
If your chili is too watery after cooking, you can thicken it by allowing it to simmer uncovered for a few additional minutes. Alternatively, you can mash a portion of the beans against the side of the pot to create a thicker consistency.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).