Turkey Chili

I first crafted this recipe back in 2017 when I first began really experimenting in the kitchen.

I love to serve it with Sweet Skillet Cornbread and a salad!

TIPS: This is best made a day in advance and refrigerated overnight before reheating and serving!!

For a milder version, cut back (or cut out) the cumin. Conversely, feel free to increase it.

NOTE: To make this recipe #Keto, #LowCarb, or #Whole30 just leave out the kidney beans!

Turkey Chili Recipe

Ingredients

• 16 oz 99% extra lean ground turkey
• 2 (15.5 oz) cans dark red kidney beans
• 2 cups chicken broth, divided
• 2 (10 oz) cans diced tomatoes with green chilies (don’t drain!)
• 1 (15 oz) tomato sauce
• 1 large bell pepper, chopped (we like green, but love this with red)
• 1 yellow onion, chopped
• 2 Tbsp extra virgin olive oil, divided
• 1 1/4 tsp ground cumin
• 1 Tbsp chili powder
• 1 Tbsp minced garlic
• 1 tsp paprika
• 1/2 tsp ground black pepper, divided
• 1/2 tsp kosher salt, divided

Directions

1. Heat 1 Tbsp of extra virgin olive oil in a large skillet over medium heat on stovetop.
2. Add chopped 1 bell pepper and chopped 1 yellow onion to skillet and sauté for 3 mins.
3. Add 3 tsp minced garlic to skillet and continue to sauté for 30 secs.
4. Pour this mixture onto a large plate and set aside.
5. In the same skillet, heat remaining 1 Tbsp of extra virgin olive oil over medium heat.
6. Add 16 oz 99% extra lean ground turkey to skillet and season with 1/4 tsp kosher salt and 1/4 tsp ground black pepper.
7. Cover and cook turkey, making sure to stir occasionally and break meat up to cook thoroughly.
8. Return plated veggies to skillet with turkey.
9. Add 2 cans diced tomatoes with green chiles, 1 can tomato sauce, 1 cup of chicken broth, 1 Tbsp chili powder, 1 1/4 tsp cumin, 1 tsp paprika, remaining 1/4 tsp kosher salt, and remaining 1/4 tsp ground black pepper.
10. Bring to a boil.
11. Reduce to a simmer and cover.
12. Simmer for at least 20 minutes, but no more than 45 minutes, stirring occasionally. This is about a 2.5 on my front right strong burner on my stove top.
13. Drain and rinse kidney beans.
14. Add drained and rinsed 2 cans dark red kidney beans and remaining 1 cup of chicken broth to skillet.
15. Simmer for at least 15 minutes. Honestly, I probably simmer mine for at least 45 mins to an hour, stirring occasionally, because we like our chili thick!

Nutrition Facts
Servings: 8
Amount per serving	1 cup
Calories	208
% Daily Value*
Total Fat 5.5g	7%
Saturated Fat 1.2g	6%
Cholesterol 28mg	9%
Sodium 340mg	15%
Total Carbohydrate 17g	6%
Dietary Fiber 5.5g	20%
Total Sugars 3.9
Added Sugars 0g
Protein 23g
Vitamin D 0mcg	0%
Calcium 40mg	3%
Iron 2.5mg	15%
Potassium 420mg	9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

#HighProtein