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Turkey Chili Recipe - Original Recipe
Delicious on a cold night, this chili will warm up your tummy and keep you full for hours! Pair this with some clean eating corn bread or even a green salad for veggies.
Prep Time
15
minutes
mins
Cook Time
30
minutes
mins
Total Time
45
minutes
mins
Course:
Main Course
Cuisine:
American
Servings:
10
cups, approximate
Calories:
212
kcal
Ingredients
1
tbsp.
oil
(I use olive or avocado oil)
1
large
red onion
(chopped)
1
large
green bell pepper
(chopped)
6
large cloves
fresh garlic
(minced)
1 ½
lb.
ground turkey
4
tbsp.
ground cumin
1
tsp.
ground coriander
1
tbsp.
chili powder
1
tbsp.
garlic powder
1
tbsp.
onion powder
1
cups
chicken broth,
(no sugar added)
3
cups
fresh tomatoes
(diced)
6
oz.
can tomato paste
(no sugar added)
15
oz.
can kidney beans
(no sugar added)
15
oz.
can tomato sauce
(optional - no sugar added)
salt and pepper
to taste after cooking
US Customary
-
Metric
Instructions
In a large soup pot, sauté the red onion, bell pepper and garlic cloves in the oil.
Once the onions are translucent, stir in the turkey meat. Continue to stir until the meat is cooked.
Stir in cumin, coriander, chili powder, garlic powder and onion powder.
Pour in the chicken broth.
Add the tomatoes, tomato paste and beans.
Keep at a low and steady boil for about 5-10 minutes to allow the spices to really absorb.
If you find the chili is too thick, add the can of tomato sauce.
Cool and serve.
Notes
Please note that the nutrition data below is a ballpark figure. Exact data is not possible.
Nutrition
Serving:
1
cup
|
Calories:
212
kcal
|
Carbohydrates:
21
g
|
Protein:
23
g
|
Fat:
5
g
|
Cholesterol:
37
mg
|
Sodium:
987
mg
|
Potassium:
986
mg
|
Fiber:
6
g
|
Sugar:
3
g
|
Vitamin A:
1175
IU
|
Vitamin C:
39.8
mg
|
Calcium:
111
mg
|
Iron:
7.3
mg