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Turkey Chili

Name: Turkey Chili
Prep time: 30

(6 votes, average: 4.33 out of 5)

30 min prep

6 servings

Carrot Icon for Number of Ingredients Size

18 ingredients

A good chili is a wonderful thing. It’s easy to make, and even easier to eat. When I was having major spice cravings during chemo, a good bowl of chili was a boon.

This low-fat...

2 tablespoons canola or grape seed oil
1 pound ground turkey
1 medium onion, chopped
1 red pepper, seeded and diced
1 poblano pepper, seeded and diced
2 cloves garlic
1 bay leaf
2 teaspoons cumin
½ teaspoon chili powder, or to taste
½ teaspoon cinnamon (or to taste)
½ teaspoon dried oregano
2 tablespoons tomato paste
1 dried ancho chili
1 (15 ounce) can crushed tomatoes
1 cup broth or water
1 (15 ounce) can kidney beans, drained and rinsed
Avocado, for garnish (optional)
Greek yogurt, for garnish (optional)

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Nutrition Facts

Calories

269 cals

Fat

12 g

Saturated Fat

2 g

Polyunsaturated Fat

5 g

Monounsaturated Fat

3 g

Carbohydrates

23 g

Sugar

7 g

Fiber

7 g

Protein

21 g

Sodium

445 mg

Directions

Heat oil over medium-high heat. Add the ground turkey cooking and stirring until the meat is no longer pink and has given up any excess water.
Add onions, red pepper, and poblano pepper. Cook, stirring occasionally, until the onions are a light brown and tender about 8 minutes.
Add garlic, bay leaf, cumin, chili powder, cinnamon, dried oregano, salt, and pepper. Cook, stirring, for 1 minute. Add the tomato paste and ancho chili, cook for 3 minutes. Do not let the tomato paste burn.
Add the canned tomatoes and cook for 5 minutes. Add broth or water, bring to a boil, then simmer for at least 20 minutes.
Stir in the beans, cook for 10 minutes.
Discard bay leaf and ancho chili. Serve topped with avocado and a dollop of yogurt.

Chef Tips

The hottest parts of chili pods are the seeds and the pith tucked inside them. This means that if the pod is cooked intact, it will give a lot less spiciness to the food than even a quarter the amount of flakes.|
When freezing spicy food, remember that its spiciness will intensify with the length of time it spends in your freezer, so unless you are a heat aficionado, don’t leave it in there too long.

Registered Dietitian Approved

Our recipes, articles, videos, and more content are reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society.