Healthy Turkey Chili
Healthy Turkey Chili Recipe from The Biggest Loser cooked on a stove or in a slow cooker (crockpot) with ground turkey, beans, celery and peppers for the best healthy chili on the web.
Healthy Turkey Chili Recipe from The Biggest Loser cooked on a stove or in a slow cooker (crockpot) with ground turkey, beans, celery and peppers for the best healthy chili on the web.
- ground black pepper to taste
- 3 garlic cloves minced
- 1 tbsp chili powder
- 2 lbs ground turkey extra lean
- 1 tbsp taco seasoning
- 3 large bell peppers chopped
- 2 large onions finely chopped
- 4 large celery stalks chopped
- 14 oz can red kidney beans, drained & rinsed*
- 14 oz can any white beans, drained & rinsed*
- 28 oz can tomato sauce or crushed tomatoes low sodium
- 2 cups chicken or vegetable broth low sodium
- 1 tbsp chipotle pepper in adobo sauce minced
- 1/2 tsp salt**
- avocado oil or coconut oil for frying
- Carbohydrate 9.99795437554062 g
- Cholesterol 73.708760125 mg
- Fat 3.60087294566577 g
- Fiber 2.97243756697625 g
- Protein 26.7341509873713 g
- Saturated Fat 1.18125150377921 g
- Serving Size 1 1 -10 serving (519g)
- Sodium 374.691914759989 mg
- Sugar 7.02551680856437 g
- Trans Fat 0.597685409777447 g
- Calories 182 calories
Step-by-step
- Preheat large ceramic non-stick skillet on high heat and add ground turkey.
- Cook until brown or about 7 minutes, stirring and breaking into small pieces with spatula.
- Transfer to a large slow cooker.
- Return skillet to medium heat and swirl a bit of oil to coat.
- Add garlic and onion, sauté until translucent or 5 minutes, stirring occasionally.
- Add celery and bell peppers, sauté for 5 more minutes, stirring occasionally.
- Transfer to slow cooker along with beans, tomato sauce, broth, chipotle pepper, chili powder, taco seasoning, salt and pepper, and stir.
- Cook on Low for 8 hours or on High for 4 hours.
- Serve warm.
- For the stovetop method: use large dutch oven or heavy bottom pot and follow the same steps, but transfer browned turkey to a bowl.
- Sauté vegetables and add pre-cooked ground turkey back in the dutch oven along with remaining ingredients.
- Cover, bring to a boil, and simmer on low heat for about 1 hour.
Rich aromatics and a thick, glossy texture define a properly built batch of turkey chili. Success hinges entirely on the initial browning phase. Ground turkey contains significantly less intramuscular fat than beef chuck, meaning it easily dries out or steams instead of browning. Heat a heavy ceramic non-stick skillet on high heat before adding the meat. Break the turkey into small pieces and let it sit undisturbed for portions of the seven-minute cook time to develop deep Maillard compounds on the surface. Without this caramelization, the final broth tastes thin and flat. Once browned, sweat the onions, garlic, celery, and bell peppers in the residual fat and a film of oil until the onions turn translucent and soft, which takes about five minutes. This step drives off harsh sulfur compounds in the alliums and concentrates their natural sugars. Whether transferring these components to a slow cooker to simmer for eight hours on low or maintaining a gentle bubble in a Dutch oven on the stovetop for one hour, low and slow heat keeps the lean meat tender. When preparing smaller or larger batches, maintain the ratio of tomato sauce to low-sodium broth so the consistency remains dense rather than watery.
