Healthy Turkey chili is a comforting and healthy meal prepared with leftover shredded turkey and cooked either in the slow cooker or stovetop. It makes one of those high-protein dinners for the Fall and Winter months!
3tablespoonsolive oilYou can use avocado oil or canola oil as alternatives.
2medium white onionsdiced. Or yellow onions.
2carrotschopped. If carrots are unavailable, you can use parsnips or celery.
2garlic clovesminced. Garlic powder will work in a pinch.
1tablespoonchili powderTry paprika for a milder substitute or cayenne for more heat.
2tablespoonscuminCoriander will also work.
1tablespoondried oreganoDried marjoram or basil can replace oregano.
2bay leavesThyme may offer a similar depth of flavor, though not quite the same.
Fresh black pepperto taste
4cupsshredded leftover turkey meatYou can also use shredded chicken.
28ounce28 oz. can of crushed tomatoes (Diced tomatoes or tomato puree can be used if needed).
14.5ouncecan fire-roasted diced tomatoes (Regular diced tomatoes will also work, or for a similar flavor, you can add a touch of smoked paprika).
4cupschicken brothVegetable stock or turkey stock will also work
15.5ouncecan red kidney beans, rinsed + drained (or, try black beans or pinto beans).
15.5ouncecan cannellini beans, rinsed + drained (Great Northern beans or chickpeas are other good options).
½cupfrozen cornYou can also use fresh corn kernels or drained canned corn.
Heat a large Dutch oven or pot over medium heat. Add the oil and then the onions and carrots, and cook for 4-5 minutes, stirring occasionally, until the onions start to soften. Add the garlic and cook for about 30 seconds, stirring occasionally.
Stir in chili powder, cumin, dried oregano, bay leaf, salt, and black pepper, to taste. Cook for 1 minute or until the flavors blend.
Add the turkey meat, crushed tomatoes, diced tomatoes, and stock. Simmer, partially covered, over medium-low heat for 25 minutes.
Stir in the kidney beans, cannellini beans, and corn, and simmer for 5-8 minutes longer.
Discard bay leaves, adjust salt and pepper, and serve your healthy turkey chili with toppings of choice.
Heat a large skillet over medium heat. Add onions and carrots, and cook for 4-5 minutes, stirring occasionally, until the onions begin to soften. Add the garlic and cook for about 30 seconds, stirring once and a while.
Stir in chili powder, cumin, dried oregano, bay leaf, salt, and black pepper, to taste. Cook for 1 minute or until the flavors blend. Transfer everything to the crock pot!
Add the turkey meat, crushed tomatoes, diced tomatoes, stock, kidney beans, cannellini beans, and corn to the crock pot. Stir to combine and cook on LOW for 4-6 hours.
Discard the bay leaves, adjust the salt and pepper, and serve crock pot turkey chili with toppings of choice such as chopped green onions, sour cream, and avocado slices.
How to Store
Store turkey chili leftovers in an airtight container in the fridge for 3-4 days.
To freeze it, transfer cooled chili into freezer-safe containers (or freezer-safe bags) and freeze for up to 3 months.
Thaw overnight in the fridge, then reheat on the stovetop over medium heat.
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