Lighter, Healthier Turkey Chili Recipe
Posted on 23 February 2017
Turkey Chili is a lighter, yet still comforting, alternative to beef chili that’s great to make during these cold, still dark, month of February. You can easily freeze individual portions that will last in your freezer for up to 4-6 weeks.
This Turkey Chili recipe is the perfect Netflix binge watching meal in a bowl, while wearing your comfy American Fitness Couture Ankle Length Leggings that you can loop over your heels to keep your feet warm of course!
2 T. extra virgin olive oil
3 pounds ground turkey
2 large onions, diced
1 cups water
2 T. low sodium Chicken Base Better Than Bouillion
1, 32 ounces can crushed San Marzano tomatoes
1, 16 ounces can tomato sauce
2, 16 ounces cans red kidney beans, drained and rinsed
2 T. powered garlic
2 T. ancho chili powder
1 tsp. red pepper flakes
½ tsp. ground cayenne pepper
1 ½ tsp. ground cumin
1 ½ tsp. salt
1 ½ tsp. ground black pepper
- Heat the oil in a large pot over medium heat. Sauté onions until light golden brown. Add ground turkey and stir until ground turkey is browned. Drain most of the fat if you desire a lower fat content chili.
- Stir together water and chicken paste. Mix well into thick broth. Add chicken broth, crushed tomatoes, tomato sauce kidney beans, and garlic. Add remaining spices. Bring to a boil. NOTE: The Chicken Base Better Than Bouillion adds an incredible umami layer and depth to this turkey chili.
- Reduce heat to low, cover, and simmer 2 hours.
Servings: 12. Serving Size: 1 ½ cups.