One of the easiest, tastiest, and guilt-free chili recipes I’ve found is this one. Use the organic beans, chilies, and tomatoes for healthy eating.
| Prep Time: | 10 mins |
| Cook Time: | 47 mins |
| Total Time: | 57 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 ½ teaspoons vegetable oil, or as needed
- 1 small white onion, chopped
- 4 cloves garlic, minced
- 1 ⅓ pounds lean ground turkey
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- ⅛ teaspoon cayenne pepper
- 1 pinch garlic salt, or to taste
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (14.5 ounce) can diced tomatoes
- 1 (14 ounce) can low-sodium chicken broth
- 1 (10 ounce) can tomato puree
- 1 (4 ounce) can chopped green chilies
- ⅓ cup chopped fresh cilantro
Instructions
- Heat oil in a large pot over medium-high heat. Saute onion and garlic until softened and translucent, about 5 minutes. Add turkey; cook and stir until browned, about 6 minutes. Add chili powder, cumin, coriander, cayenne pepper, and garlic salt. Cook until fragrant, about 1 minute. Add kidney beans, black beans, diced tomatoes, broth, tomato puree, and green chiles. Bring to a boil. Reduce heat to low; simmer until flavors blend, about 30 minutes. Top chili with cilantro.
Nutrition Facts
| Calories | 342 kcal |
| Carbohydrate | 34 g |
| Cholesterol | 76 mg |
| Dietary Fiber | 12 g |
| Protein | 31 g |
| Saturated Fat | 2 g |
| Sodium | 1107 mg |
| Sugars | 6 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |