Comfort food that is quick, easy, and healthy – this Homemade Healthy Chili with Turkey is the perfect, hearty dish that you don’t have to feel guilty about. A cozy dish of “comfort” that is full of flavor and rich in texture. Throw in a pan of homemade sweet cornbread and you’ll be in “chili” heaven.
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Yield:12 servings 1x
2 tablespoons Avocado Oil
One large Red Onion, chopped
One Large Sweet Onion, chopped
3 large Jalapeno Pepper, sliced
Salt and Pepper, to taste
6 large Garlic Cloves, finely chopped
2 pounds Lean Ground Turkey
3 heaping tablespoons Tomato Paste
1 1/2 cups Chicken Stock
2 Adobo Chipotle Peppers with 1 tablespoon of Sauce
2 tablespoons ground Cumin
2 tablespoons ground Coriander
2 tablespoons Smoked Paprika
1 tablespoon Dried Oregano
3 – 14 ounce cans of Crushed Tomatoes
2 cans Dark Red Kidney Beans, drained and rinsed
2 cans Black Beans, drained and rinsed
2 tablespoons Brown Sugar
Heat a large heavy bottom pan (a Dutch oven works great) over medium-high heat.
Add 2 tablespoons of avocado oil and swirl to cover the bottom of the pan. Heat until shimmering.
Add 1 large chopped red onion, 1 large chopped sweet onion, and 3 large sliced jalapeños.
Reduce the heat to medium and cook the onions and peppers until tender, about 10-12 minutes while stirring often.
Season with salt and black pepper to taste.
Add 6 large chopped garlic cloves and cook for 1 minute.
Remove the cooked vegetables from the pan and set aside.
Cook 2 pounds a lean ground turkey over medium heat until no longer pink. Add the vegetables back into the pan with the meat.
Add 3 heaping tablespoons of tomato paste, 1 1/2 cups of chicken stock stirring well and scraping all the browned bits and pieces from the bottom of the pan.
Add 2 adobo chipotle peppers (from the can) with 1 tablespoon of sauce, 2 tablespoons ground cumin, 2 tablespoons ground coriander, 2 tablespoons smoked paprika, 1 tablespoon dried oregano.
Add 3 – 14 ounce cans of crushed tomatoes, 2 cans each of dark red kidney and black beans along with 2 tablespoons brown sugar.
Stir everything together and let simmer for at least one hour.
Garnish with sour cream, shredded sharp cheddar cheese, and slices of fresh jalapeños. (optional)
Depending on your family’s “heat” preference, you can add or not add sliced jalapeños. This recipe is probably a “medium” heat. I used three larger size jalapeños. I kept the ribs and the seeds when I sliced them, which added extra heat to the dish.
A misconception about jalapeños is the seeds carry the heat. But in truth, it’s the ribs. The ribs contain capsaicin which gives the peppers their spiciness. Because the seeds are connected to the ribs, seeds can also be coated with the capsaicin oil.
A word of caution. Use gloves when you handle the jalapeños. They can really burn your skin if not careful, especially if you’re handling a bunch of them like I did with these Stuffed Jalapeño Poppers.
It’s best to season with salt and pepper in layers while cooking. This way it counteracts a dish ending up being bland. I sprinkled in about 1 teaspoon of salt and 1/2 teaspoon of pepper with the onions and peppers. And more when I cooked the turkey meat.
A rule of thumb for salting ground turkey is 3/4 to 1 teaspoon per one pound of meat.
I always choose stock over broth. It has tons more flavor and is a thicker, richer liquid.
Serving Size:1 1/2 cups Chili
Saturated Fat:2 g
Unsaturated Fat:5 g
Trans Fat:o g
Keywords: healthy chili recipe, healthy turkey chili, turkey chili recipe, easy turkey chili