The turkey makes this chili lighter and less fatty than beef chili, but it still has plenty of flavor.
Prep time: 60 minutes
- 1 tbsp. vegetable oil
- 1 medium onion, chopped
- 1 medium red bell pepper, cored, seeded, and diced into ½-inch pieces
- 1 medium green bell pepper, cored, seeded, and diced into ½-inch pieces
- 2 celery stalks, thinly sliced
- 1 lb. ground turkey
- 4 cloves of garlic, minced
- ¼ c. mild chili powder
- 1 28-oz. can of crushed tomatoes
- 1 15-oz. can of pinto beans, drained
- 1 tsp. dried oregano
- 1 9-oz. box of frozen corn
- Heat a large pot over high heat and add the oil, spreading it so that it evenly coats the bottom of the pot.
- When the oil is hot, add the onion, red bell pepper, green pepper, celery, and turkey. Cook, stirring often, until the turkey has lost its pinkness and is cooked through — about 2 minutes.
- Add the garlic and cook 1 minute.
- Add the chili powder and cook, stirring continuously, for 1 minute.
- Add the tomatoes, beans, oregano, and salt and stir well to combine.
- Bring the chili to a boil, and then reduce the heat to low and simmer, partially covered, for 20 minutes, stirring occasionally.
- Add the frozen corn, stir to combine, and cook 10 minutes more.
Serving size: 1¼ cups
Nutritional analysis (per serving):
Lean turkey meat was used in this analysis.
30 g protein
13 g fat
900 mg sodium
531 mg calcium
Note: Nutritional analysis may vary depending on ingredient brands used.
Variations and suggestions:
Serve with rice, which you can start preparing once the chili is simmering.
Note: All information is for educational purposes only. For specific medical advice, diagnoses, and treatment, consult your doctor.
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