The Best Turkey Chili Recipe:- Turkey chilli that is cooked using lean ground turkey, kidney beans, and corn for a healthy alternative. This well-known recipe is the very best, as it is perfectly spiced, contains a substantial amount of protein and fibre, and is just the best. If you want a simple and delicious supper option for the weekday, you can make it on the stovetop or in your slow cooker.
The Best Turkey Chili Recipe
When it comes to recipes, I don’t typically declare them to be the finest for whatever reason. To tell you the truth, if I am claiming that something is the best, then there is a very strong explanation for that. Most frequently because I have had numerous individuals test out a dish and tell me that it is the nicest thing they have ever eaten; this happens most frequently when I bake cookies.
In 2015, I concocted this healthy turkey chilli that has now gained widespread popularity on the internet, but I had no idea that Ambitious Kitchen would soon become famous for it. I can still vividly recall the very first time I prepared it, and I was taken aback by the lovely thick texture and the flavour that was so strongly addictive. Over the course of over ten years, it has become one of the most popular dishes on Ambitious Kitchen ever since it was first published. Not without a valid reason!
One of those recipes that people rapidly bookmark on their phones, share with their friends and family, and tuck away in their recipe boxes, it has quickly become one of those recipes. I am completely fascinated, and I have a strong suspicion that everyone else who enjoys chilli is as well.
Ingredients
- 2 teaspoons olive oil
- 1 yellow onion, chopped
- 3 garlic cloves, minced
- 1 medium red bell pepper, chopped
- 1 pound extra lean ground turkey or chicken (99%)
- 4 tablespoons chili powder* (I used McCormick chili powder, which is very mild. Do not use spicy chili powder, and if using a different brand, start with 2 tablespoons)
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt, plus more to taste
- 1 (28-ounce) can diced tomatoes or crushed tomatoes
- 1 1/4 cups chicken broth
- 2 (15 oz) cans dark red kidney beans, rinsed and drained
- 1 (15 oz) can sweet corn, rinsed and drained
- For topping: cheese, avocado, tortilla chips, cilantro, sour cream
Instructions
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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.
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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.
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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.
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Garnish with anything you’d like. Makes 6 servings, about 1 1/2 cups each.
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Recipe Notes
Nutrition
Storing & freezing tips
- In the refrigerator: this healthy turkey chili will stay good in your fridge for about 1 week. Once your chili is completely cooled, just place it in an airtight container (or multiple, if you’d like to meal prep it) without the additional toppings and place it in the fridge. To reheat it, simply do so in the microwave with a microwave safe bowl, or feel free to reheat it on the stovetop. Add your toppings once you’re ready to serve!
- In the freezer: chili makes the BEST freezer-friendly meal! Follow the instructions above, but instead of placing the turkey chili in the refrigerator just put it in your freezer for up to 3 months. To reheat, simply thaw the chili overnight and reheat on the stovetop or in the microwave when you’re ready to eat.
Make it in your slow cooker
This healthy turkey chili can easily be made in the slow cooker as well! A great hands-free way to cook it and keep it warm. A few tips:
- Reduce the chicken broth to 1/2 cup.
- Brown the turkey and onions before adding them to the slow cooker.
- Add the rest of your ingredients and cook the chili on high for 3-4 hours or on low for 6-7 hours.