Hearty Turkey and Bean Chili
Ingredients
- 1 pound 93% lean ground turkey
- 1 small onion chopped
- 2 large carrots chopped
- 2 celery stalks chopped
- 2 garlic cloves minced
- 2 15-ounce cans no-salt-added beans, undrained
- I like one can of kidney beans and one can of black beans.
- 1 15-ounce can diced tomatoes
- 1 15–16-ounce jar or can of salsa, mild or medium
- 1 tsp ground cumin
- 1 tbsp teaspoons chili powder depending on desired heat
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- Salt and black pepper to taste
Instructions
- Heat a large pot over medium heat. Add the ground turkey and cook for 6–8 minutes, breaking it into crumbles, until browned and cooked through.
- Add the onion, carrots, and celery. Cook for approximately 5 minutes, stirring occasionally, until the vegetables begin to soften.
- Add the minced garlic and cook for another minute, until fragrant.
- Stir in the beans with their liquid, diced tomatoes, salsa, cumin, chili powder, onion powder, and garlic powder.
- Bring the chili to a gentle simmer. Reduce the heat to low, partially cover, and cook for approximately 30–40 minutes, stirring occasionally.
- Season with salt and black pepper to taste. Divide among bowls and serve warm.
Notes
Nutrition Facts Per serving: approximately 295 calories | 24g protein | 36g carbohydrates | 6g fat | 9g fiber
Notes
- Choose a salsa without added sugar and with a moderate amount of sodium when possible.
- Mild, medium, or hot salsa can be used depending on your preferred spice level.
- Feel free to add zucchini, bell peppers, mushrooms, spinach, or any vegetables you have available.
- The chili will continue to thicken as it sits.
- Refrigerate for up to four days or freeze individual portions for an easy future meal.
- Nutrition information is an estimate and may vary depending on the beans, salsa, tomatoes, and ground turkey used.