Description
A flavorful and nutritious healthy turkey chili slow-cooked to perfection with spices, vegetables, and beans, perfect for a hearty meal topped with your favorite garnishes.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 cup diced yellow onion
- 1 poblano pepper, seeds removed and diced
- 3 cloves garlic, minced
- 1 1/2 pounds lean ground turkey (93/7% lean)
- 3 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon oregano
- 1 teaspoon ground coriander
- 1 finely chopped chipotle chile + 2 tablespoons adobo sauce
- 1 teaspoon kosher salt, or to taste
- 4 ounces diced green chiles
- 1 cup fire roasted corn (or regular sweet corn)
- 28 ounces crushed fire roasted diced tomatoes
- 15 ounces kidney beans, drained and rinsed
- 2 cups low sodium chicken broth
Toppings
- Shredded cheese
- Green onions
- Cilantro
- Greek yogurt or sour cream
- Avocado (optional)
- Tortilla chips (optional)
Instructions
- Prepare Vegetables: Preheat a skillet with 1 tablespoon olive oil over medium-high heat. Add diced yellow onion, diced poblano pepper, and minced garlic. Sauté for about 3 minutes until the vegetables have softened.
- Add to Slow Cooker: Transfer the sautéed vegetables into the slow cooker.
- Cook Turkey: Add the ground turkey to the same skillet, crumble it while cooking. Season with salt and pepper, cook until browned and cooked through, about 5-7 minutes.
- Combine Ingredients: Transfer the cooked turkey into the slow cooker with the vegetables. Add chili powder, cumin, oregano, ground coriander, chopped chipotle chile with adobo sauce, diced green chiles, corn, crushed tomatoes, kidney beans, and chicken broth. Stir well to combine.
- Slow Cook: Cover the slow cooker with the lid and cook on low for 7 hours or on high for 4 hours for best flavor development.
- Serve: Ladle the chili into bowls and top as desired with shredded cheese, green onions, cilantro, Greek yogurt or sour cream, avocado slices, and tortilla chips.
Notes
- Use lean ground turkey to keep the chili healthy and reduce fat content.
- You can substitute kidney beans with black beans or pinto beans if preferred.
- Chipotle chile and adobo sauce add smoky heat—adjust quantity for your spice tolerance.
- For a vegetarian version, substitute turkey with plant-based meat or extra beans.
- Leftovers store well in the refrigerator for up to 4 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 6 g
- Sodium: 400 mg
- Fat: 7 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 7 g
- Protein: 28 g
- Cholesterol: 65 mg
