Simple & Tasty Turkey Chili
There's nothing better than warming up with a big bowl of chili for dinner during the winter months. I am so excited about this recipe, because this dish is just as hearty, filling, and flavorful as the classic bowl of chili! 99% lean ground turkey is a great substitute for ground beef when making dishes like chili, burgers, tacos, spaghetti meatballs, and can even be useful as a pizza topping. In a 3.5 ounce serving comparison, ground turkey has 2 less grams of saturated fat than ground beef. When consumed in high amounts, saturated fat can contribute to high cholesterol, which can lead to an increased chance of heart attack or stroke. This Simple & Tasty Turkey Chili only has 1.6 grams of fat per serving, is quick and simple to make, and can be stored for up to a week in the refrigerator for easy reheating. Check out this heart healthy, veggie-packed recipe below and try making it as a warm, comfort food this winter!
- 1 pound 99% lean ground turkey
- 1 28-ounce can diced tomatoes
- 1 15.25-ounce can golden sweet whole kernel corn
- 1 15-ounce can reduced sodium black beans
- 1 16-ounce can reduced sodium dark red kidney beans
- 1 15-ounce can seasoned diced tomato sauce for chili
- 1 large white onion, chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 3 tablespoons chili seasoning packet (I use Williams)
- Shredded fat-free cheddar cheese, for topping
- Sliced avocado, for topping
- Fat-free plain greek yogurt, for topping
- Chopped green onions, for topping
- 1 Xtreme Wellness High Fiber Tortilla Wrap, for topping
For the chili
Spray a large skillet with nonstick cooking spray. Lightly brown 1 pound of ground turkey meat. Add in 1 chopped onion, green bell pepper, and red bell pepper, and cook until vegetables are soft and turkey meat is fully cooked.
In a large saucepan, combine one 28 ounce can of diced tomatoes, one 15.25 ounce can golden sweet whole kernel corn, one 15 ounce can reduced sodium black beans, one 16 ounce can reduced sodium dark red kidney beans, and one 15 ounce can seasoned diced tomato sauce for chili. Simmer for about 5 minutes on medium heat, and then add in the turkey, onion, and pepper mix.
Stir chili until well combined and simmer on medium heat for 20-25 minutes or until fully heated.
For the tortilla strip topping
Preheat oven to 350 degrees. Lightly spray a baking pan with nonstick spray and set aside.
Cut Xtreme Wellness High Fiber Tortilla Wrap into thin strips. Spread evenly across greased baking pan and coat the tops one more time with nonstick spray.
Bake in the oven for 5 minutes or until lightly browned and crispy. Remove from the oven and sprinkle with sea salt, if desired.
Top the finished chili with shredded fat-free cheddar cheese, chopped green onions, sliced avocados, fat-free plain greek yogurt, and baked tortilla strips. Store chili in the fridge for up to one week and reheat for a quick, warm dinner! Enjoy!
Serving Size: 1/8 of recipe
Amount per recipe: 8 servings
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