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A bowl of thick turkey chili topped with fresh cilantro and lime wedges
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Healthy Slow-Simmered Turkey Chili

Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Servings: 6 servings
Calories: 310kcal

Ingredients

  • 1.5 lbs lean ground turkey (93/7 or 99/1)
  • 2 tbsp olive oil
  • 1 large yellow onion, finely diced
  • 1 red bell pepper, seeded and diced
  • 1 jalape ño, seeded and minced
  • 4 cloves garlic , minced
  • 2 tbsp tomato paste
  • 28 oz canned fire-roasted diced tomatoes
  • 15 oz canned dark red kidney beans, drained and rinsed
  • 15 oz canned black beans, drained and rinsed
  • 2 cups low -sodium chicken broth
  • 2 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1 tsp kosher salt
  • 1/2 tsp black pepper

Instructions

  • Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
  • Add the diced onion, bell pepper, and jalapeño. Sauté for 5 to 7 minutes until the vegetables are softened and the onions are translucent.
  • Stir in the minced garlic and cook for 1 minute until fragrant.
  • Add the ground turkey to the pot. Cook while breaking into small crumbles with a wooden spoon until browned and no longer pink.
  • Create a small well in the center of the meat mixture and add the tomato paste, chili powder, cumin, smoked paprika, oregano, salt, and pepper. Stir for 1 to 2 minutes to bloom the spices and caramelize the paste.
  • Pour in the fire-roasted tomatoes (with juices), chicken broth, kidney beans, and black beans. Stir thoroughly to combine.
  • Bring the mixture to a boil, then immediately reduce the heat to low. Cover partially and simmer for 30 to 45 minutes, stirring occasionally, until the chili has thickened to your desired consistency.
  • Taste and adjust seasoning with additional salt or pepper if needed before serving.