Whether it’s game day and you’re hosting family, or you’re cuddled up on the couch for movie night, chili is always a staple! It’s something about that warm bowl that makes gatherings even more enjoyable. Next time you’re preparing your favorite comfort food, try this healthy Turkey Chili recipe. Not to mention, it can be recreated in less that 20 minutes. So, whether you are running errands before company comes over, or you have a busy evening of soccer games, the recipe by Wesley Ridge Chef, Glen Hall-Jones, won’t disappoint!
- Cooking spray
- 1 1/2 tablespoons canola or corn oil
- 1 medium or large onion, chopped
- 1 pound 4 ounces ground skinless turkey breast
- 2 large garlic cloves, minced, or 1/2 teaspoon garlic powder
- 2 teaspoons chili powder
- 1/2 teaspoon pepper
- 1/2 teaspoon ground cumin
- 1 15.5-ounce can no-salt-added pinto beans, rinsed and drained
- 1 15.5-ounce can no-salt-added black beans, rinsed and drained
- 1 14.5-ounce can no-salt-added diced tomatoes, undrained
- 1 3/4 cups fat-free, low-sodium chicken broth
- 1 cup frozen whole-kernel corn
- 1 6-ounce can no-salt-added tomato paste
- 4 medium green onions, green part only, sliced
- Lightly spray a Dutch oven with cooking spray. Add the oil and heat over medium-high heat, swirling to coat the bottom. Cook the onion for 3 minutes, or until soft, stirring occasionally.
- Reduce the heat to medium. Stir in the turkey. Cook for 5 minutes, or until browned, stirring frequently to turn and break up the turkey.
- Stir in the garlic, chili powder, pepper, and cumin. Stir in the remaining ingredients except for the green onions. Cook for 5 to 7 minutes, or until heated through, stirring frequently. Just before serving, sprinkle with the green onions.
Serves 6; 1 1/3 cups per serving
We love chili in the spring and winter, what is your favorite season for this ultimate comfort food?