Healthy, Low-Cal Turkey Chili That Lasts A Week!
Healthy, Low-Cal Turkey Chili
Servings: 6-8 (sometimes nine)
Calories: 336 (With 2 Tbsp Greek yogurt: 355)
Prep Time: 10-15 mins
Cook Time: 30-45 mins
Total Time: 1 hour
- 2 tsp olive oil
- 1 yellow onion, chopped
- 3 garlic cloves, minced
- 1 lb extra lean, ground turkey
- 4 Tbsp chili powder
- 2 tsp ground cumin
- 1 tsp dried oregano
- 1/4 tsp cayenne pepper
- 2 (14.5 oz) cans petite diced tomatoes (low sodium)
- 1 1/4 cups chicken broth
- 2 (15 oz) cans sweet corn, drained
- 1 (15 oz) can light red kidney beans, drained (low sodium)
- 1 (15 oz) can dark red kidney beans, drained (low sodium)
- 2 tsp lime juice
For topping: plain Greek yogurt, chopped cilantro & green onion, lime juice, a few shakes of salt
Chop the onion and mince the garlic; in a large pot over medium heat add the olive oil, then add the chopped onion and minced garlic. Sauté the onion until transparent.
Add in the ground turkey, break it up and cook until all white and no longer pink.
Add in the spices; chili, cumin, oregano, and cayenne pepper. Stir until well blended with the onions and turkey.
Add in the tomatoes, chicken broth, kidney beans, and corn. Bring the mixture to a boil, then reduce the heat and simmer for 20-30 mins or until it looks thickened.
Add in the lime juice and give it one last stir. Serve (3/4 cup serving) and garnish.
This recipe is so great for meal prepping, whether it be for lunch, dinner, or lunch and dinner! It makes great left-overs and it tastes just as good when you pop it into the microwave the next day, the day after, the day after that, and the day after that, (and the day after that) as it tastes the second it comes off the stove.
Thanks, Ambitious Kitchen!