Healthy Turkey chili

Easy meal to prep for lunch or dinner! This serves 8 people (2 cups per serving) so downsize if needed or freeze portions (measured out at 2 cups each) to heat up at a later time!


  1. 1 Tbsp Olive oil
  2. 3 cloves garlic-minced
  3. 2 medium onions- chopped
  4. 2 bell peppers -cored&chopped
  5. 2 Large carrots-peeled&chopped
  6. 2 stalks celery diced
  7. 1 medium Sweet Potato- peeled& cubed (this is optional)
  8. 2 lbs ground turkey (93% lean)
  9. 1.5-2 cups water
  10. 1 can tomato sauce (15 ounces)
  11. 2 tomatos-diced
  12. 3 tbsp chili powder
  13. 1 Tbsp ground cumin
  14. 1 Tbsp paprika
  15. 1-2 tsp Cayenne pepper
  16. 1 tsp kosher salt
  17. 1/2 tsp black pepper
  18. Red pepper flakes (just a pinch)


  1. Heat the oil in a Dutch oven or large soup pot over medium heat. Add the garlic, onions, bell peppers, carrots, celery, and sweet potato. Sauté for 5 to 7 minutes, until soft

  2. Add the turkey and cook until browned, 5 to 7 minutes, stirring often to break up the chunks.

  3. Once the meat is browned, add 1 1/2 cups water, tomato sauce, diced tomatoes in their juices, chili powder, cumin, paprika, cayenne, salt, black pepper, and red pepper flakes. Bring to a boil, then reduce to a moderate bubble. Let cook, uncovered, until the chili thickens, about 45 minutes, stirring every so often so that the chili does not stick to the bottom. If the chili becomes too thick, add a little water to reach your desired consistency.

  4. Toward the end of the cooking time, taste and adjust the seasonings as desired. Add more cayenne pepper for an extra kick and more salt and pepper as needed. Serve hot with desired toppings

  5. Optional Toppings: Sliced fresh avocado
    Thinly sliced jalapeño
    Shredded cheese
    Plain non-fat Greek yogurt — or sour cream
    Freshly chopped cilantro

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