Turkey Chili Con Carne

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Chili is always a comforting winter meal that you can sneak lots of extra veggies into. I did just that with this turkey chili con carne!

Turkey Chili Con Carne

With football playoffs in full swing right now, Julian and I have been watching lots of games!  One of my go-to game day meals to prepare is chili.  It is easy to prepare and throw into a pot, and it makes great leftovers!  I also love that I can make some tweaks to make chili healthier without compromising the flavor of the dish.  Even better, most people don't even realize!

The main swap I make is which meat I use.  Ground turkey is generally lower in fat and calories than ground beef.  This is why it is used as a swap for many recipes that call for beef.  In this chili there are lots of other flavors in the dish, so the swap to turkey does not make the dish bland whatsoever!  

Another swap I use is low fat sour cream or Greek yogurt as a topping.  Using Greek yogurt is great because it is lower in calories and fat, and is higher in protein than normal sour cream.  Other healthy additions I use include red peppers, beans, canned tomatoes, corn, onions, and mushrooms.

Turkey Chili Con Carne

How to Make the Best Turkey Chili Con Carne

While the full recipe instructions are available below, here are some tips to make a great healthy chili!

  • Firstly, we will sauté veggies until they are softened.  Then we will add the ground turkey.  Be sure to break the turkey up as it cooks.  This is important, because breaking the meat up gives you small enough pieces to bite.  Now we will add the spices - be sure to mix them so that they are well incorporated.
  • Next, add the beans, crushed tomatoes, and broth.  Let it simmer down for approximately ten or fifteen minutes and taste it to see if it needs additional salt and pepper.  Season accordingly.  Now let it simmer a little longer.
  • Finally, Squeeze some lime juice into the pot and mix to combine.  Serve over brown rice and top with a small dollop of light sour cream or Greek yogurt and chopped cilantro.  To keep this meal fully dairy free, skip the sour cream and Greek yogurt.  Enjoy!
Turkey Chili Con Carne

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Turkey Chili Con Carne

Chili is always a comforting winter meal that you can sneak lots of extra veggies into. I did just that with this turkey chili con carne!

Author:
Kirsten

Ingredients

  • 1 tsp olive oil
  • 2 cups white onion, diced (approx. 1 large onion)
  • 3 cloves garlic, crushed
  • 3 cups red bell pepper, diced (approx. 2 large peppers)
  • 1/4 cup jalapeno pepper, seeded and finely diced (approx. 1 pepper)
  • 3 cups mushrooms, sliced
  • 1 lb ground lean turkey
  • 19oz can red kidney beans, drained and rinsed
  • 2 tbsp tomato paste
  • 28oz can crushed tomatoes
  • 1 cup low sodium chicken broth
  • 1 cup frozen corn
  • 1/2 tsp curry powder
  • 1/2 tsp paprika
  • 1 tsp mustard powder
  • 1 tsp ground cumin
  • 1/8 tsp ground cayenne pepper
  • 1/8 tsp red pepper flakes
  • 2 tbsp lime juice (juice of approx. 1 lime)
  • 1/4 cup cilantro, sliced, for garnish

Instructions

  1. Heat a large saucepan or Dutch oven on medium heat.  Add the oil, onion, garlic, red pepper, jalapeno, and mushrooms.  Sauté until the vegetables are softened and moisture evaporates, approximately 3 to 5 minutes.
  2. Add the ground turkey and cook through, breaking it apart as it cooks – approximately 3 to 5 minutes.  Add kidney beans and tomato paste and stir together – cook for another 1 to 2 minutes.
  3. Add crushed tomatoes, chicken broth, corn, and all of the spices.  Bring to a simmer and reduce the heat to medium-low.  Continue cooking for 10 to 15 minutes, stirring occasionally.  Taste to see if any salt or pepper needs to be added.
  4. Once the chili is to your desired thickness, remove from heat.  Add the lime juice and stir it in.  Serve over brown rice, and top with chopped cilantro and a dollop of low fat sour cream or plain non-fat Greek yogurt.  Enjoy!

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