Healthy, Easy Turkey Chili

I could totally live off of beans, corn, and tomatoes. Which is why I constantly crave Chipotle bowls. I just love them. And cilantro. I need all the cilantro. So, healthy turkey chili is my favorite. What rocks about this recipe is:

• it’s super inexpensive
• it makes a big pot that you can eat all week for dinner or take for lunch
• it’s super quick and easy
• it’s YUMMY
• it’s a low-sodium chili for those that are watching their salt

What makes this recipe SO easy is using a bunch of canned ingredients. If you don’t keep low-sodium cans of beans and corn in your pantry, why not? They’re so versatile and there is nothing at all wrong with a canned bean.

The true stars of this chili are the organic fire-roasted tomatoes and the fresh cilantro. They give it such a good flavor. I like to get the organic canned tomatoes because tomatoes always appear on the EWG’s “dirty dozen” list for foods that contain the most pesticides. But I don’t normally get organic beans or corn. It’s up to you, and makes no difference in the taste or nutrition of the food.

This recipe is definitely something I make all the time because it’s hearty, yet lean. And it’s such a good replacement for a chipotle bowl. TBH. The comfort food factor is high, and I actually like to make it for a girl’s night in because my bestie, Leyla, LOVES this chili. So yeah, make this for your best friend if you love them. It pairs well with wine too.

5 from 1 vote

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Easy, Healthy Turkey Chili

Course Main Course

Keyword beans, chili, comfort food, easy dinner, easy lunch, fresh herbs, meal prep, turkey

Ingredients

• 16 oz ground turkey I like 93% lean
• 1/2 large sweet onion, diced
• 1 bunch fresh cilantro
• 1 28 oz can diced tomatoes I like fire roasted or with green chiles
• 1 15 oz can black beans low sodium!!
• 1 15 oz can kidney beans low sodium!!
• 1 15 oz can corn low sodium!!
• 1 tsp chili powder
• 1 tsp cumin

Instructions

1. In a large pot, cook the ground turkey on medium heat until it's cooked through. Turn the heat down to medium-low. Add in the diced onion and the can of diced tomatoes. add in spices.

2. Drain the beans and corn in a colander. If you're watching salt intake, use low sodium or rinse them in the sink to get excess sodium off. Add them to the pot. 

3. Cook this for 1-2 hours on low heat or simmer (the longer the better) and stir every 30 minutes or so. 

4. I like it served with 1/4 avocado and fresh cilantro on top!! you can also add in some shredded cheese, salsa, sour cream, etc.