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TURKEY BEAN CHILI

One pot meals are some of my favorite dishes because it doesn’t require a lot of time especially when you don’t have a lot of time to begin with. And because it’s so simple, there’s no reason why you shouldn’t take advantage of the ease for all-around healthy food.

You can’t get any more well balanced in a meal than this turkey chili. Plenty of protein from the turkey and beans. Complex carbs from the beans with TONS of fiber from both the beans and veggies. And not to forget to mention, there is no flavor lacking in this chili. Don’t let the ground turkey concern you! Cumin is the secret to making ground turkey (or ground chicken) taste similar to beef. But if you must, you can simply use a lean ground beef instead.

I personally use half ground turkey and half ground turkey breast. The ground turkey breast is very lean with a little higher protein content, only about 1.5g of fat per 4oz and no saturated fat like regular ground turkey. It’s a fair compromise to really make it healthy. Actually, it’s just to make room for me to top it off with some of my Homemade Queso Fresco cheese, haha! For those who are diabetic, with 8 servings in this chili you’ll get about 16g net carbs which isn’t so bad for how filling it is. You can make your portion smaller and enjoy a side of veggies or a salad to keep the carbs down more.

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TURKEY BEAN CHILI
Servings
servings
Ingredients
Servings
servings
Ingredients
Instructions
  1. In a large pot over medium-high heat cover the bottom of the pot with olive oil and sauté the bell peppers, onions, jalapeno, and garlic stirring until the onions are translucent.
  2. Add the ground turkey, chili powder, cumin, paprika, dried oregano, garlic powder, onion powder, cayenne pepper, and dried bay leaf. Use a wooden spoon to break apart the ground turkey and mix everything together.
  3. Once the ground turkey is nearly cooked after about several minutes, add the canned crushed tomatoes, vegetable stock, and worchestershire sauce. Bring to a boil then reduce the temperature to a steady simmer for about 45 minutes uncovered. Stir once in a while.
  4. Add the black beans and kidney beans the last 5 minutes.
Recipe Notes

Revised: September 7, 2017

ITALIAN WHITE BEAN CHILI

This super delicious, warm, hearty and perfect chili for the post holiday cold weather is the best for a little change in flavor from a traditional chili! It’s composed of all things good for you (if you use turkey Italian sausage instead of pork). Tons of warm and earthy spices. Enough to not have you missing ground beef over ground turkey. There’s plenty of veggies including one of the best super foods out there, Swiss chard. And the broth is really tasty, you’ll just have to make it to see what I’m talking about.


Print Recipe
ITALIAN WHITE BEAN CHILI
Servings
servings
Ingredients
Servings
servings
Ingredients
Instructions
  1. In a large pot over medium-high heat drizzle the bottom with olive oil, add the onions, bell peppers, and garlic stirring frequently until the onions are translucent, about 5 minutes.
  2. Add the ground turkey, Italian sausage, salt, pepper, and break up the meat using a wooden spoon. Continue by adding the cumin, oregano, tarragon, chili powder, garlic powder, and red pepper flakes. Stir every so often until the turkey is cooked through, about several minutes.
  3. Then, add the chicken stock. Stir everything together thoroughly and let it come to a boil.
  4. Reduce the heat to medium-low to simmer and check every so often to make sure nothing sticks to the bottom of the pot. Simmer for about 20-30 minutes or until the chili has thickened.
  5. Add the cannellini beans, corn, and Swiss chard. Add more salt and pepper to taste if needed.
  6. Garnish the top with some grated parmesan cheese.