With Coronavirus uprooting everyone’s life these past few weeks, my Spring Break plans have changed to a staycation. I have decidedly plopped myself in my apartment for the next week which gives me the perfect opportunity to test some new recipes I have been itching to make.
However, with the forecast showing rain for the next week here in Dallas, the gloomy weather has made me crave a healthy turkey chili recipe I created earlier in the year that I only just realized I forgot to share!
I know that some will say that the peak chili season is during the Superbowl, but is there ever a time not to crave comfort food? Probably pre-bikini season (ie. now) but that’s not a problem with this recipe because it cuts out a lot of the ingredients that bloat and add calories to chili without sacrificing any of its flavor. If anything, this dish errs on the side of being a little spicier just due to my personal preference for more adobo but you can certainly hold back on the amount of chipotle that you add to it.
This low-calorie, revved up chili turkey is both satisfying and guilt-free – what a delightful combination! Topped with some fresh cilantro and avocado and a sprinkling of cotija or cheddar it is everything you could want in each mouth-watering bite.
- 1 lb. ground turkey
- 32 oz can crushed tomatoes
- 1 cup water (you can also use chicken broth if desired)
- 1 red bell pepper
- 1 yellow onion
- 1 can “no salt added” black beans (drained and rinsed)
- 2 cloves garlic (minced)
- 1 chipotle pepper + 1 tbsp, adobo sauce
- 1/2 tsp cinnamon
- 1/2 tsp cayenne
- 1/2 tsp oregano
- 1 tsp cumin
- Heat a tablespoon or so of olive oil in a large pot over medium heat.
- While the oil heats up, prepare the bell pepper and onion, dicing both and setting them aside to be added in later.
- Once the pot has heated up, add in the ground turkey and allow it to start browning on one side for about 1-2 minutes. While this happens, add in the cinnamon, cayenne, oregano, and cumin to the pot.
- Begin breaking up the turkey with a spatula and as the turkey starts to brown, add in the diced onion and garlic, allowing the onion to turn translucent and the garlic to become fragrant.
- Once the turkey has completely browned and all the excess juices have been cooked out, add in the diced tomatoes, black beans, bell pepper, and chipotle pepper with adobo to the pot.
- Measure and add one cup of water to the pot before stirring all the ingredients together to combine.
- Cook covered, allowing the chili to simmer for 45-50 minutes before tasting and adjusting seasoning if needed.
The best part about chili is that it tastes better the next day, so I recommend storing it in the fridge in a covered container for up to a week. You can also store the chili in the freezer for 2-3 months and reheat it – no matter how you eat it, it will taste amazing and makes for a great weeknight meal!