Note: This post first appeared on September 16, 2013. It has been updated with bright new photos, but it’s still the same delicious EASY recipe!
I shared this recipe over 4 years ago, but there is a reason it is still one of the most popular recipes on my blog and the highest rated!
This recipe has always been a weekly staple in our home, especially in the fall, but it really comes in handy and is a MUST when meal planning and prepping during the week. Not only does it make a ton, but this chili is full of veggies, lean turkey and lots of flavor!
I actually make this recipe all the time, not just during the fall, because it’s quick, easy, really really healthy and makes a TON of leftovers for lunches during the week. It’s also my go-to tailgate recipe (that I always double of course) because it feeds SO many people which I must say makes me pretty happy since I’ve never had any complaints. It was even featured on ESPN’s pre-game show at last year’s tailgate! I mean it’s certainly no secret that we’re huge football fans so this was a very proud moment for us!
When it comes to making chili you really can’t go wrong. You throw in your basic ingredients, chop up your veggies and let everything simmer until all the flavors have marinated and your chili is piping hot. Boom, EASY. This recipe is a quick one, only taking about an hour or so, but this would taste just as good in a slow-cooker! Make sure to brown and crumble your turkey before adding it to your crock-pot of course, but throw everything in and come home from work to a delicious meal.
Whoever invented the slow-cooker, I sure love you.
I think what sets this recipe apart from others that I’ve tried is the spicy/sweet combo. If you don’t like a lot of heat feel free to leave out the hot sauce and jalapeños, but I promise it’s nothing you won’t be able to handle! You can always add more veggies to this or even some spicy sausage or bacon, chili is great because you can truly make it your own. Serve with some shredded cheese, a dollop of sour cream or even slices of avocado and enjoy!
Just a quick note, if you’re interested in adding this recipe to your meal plan list, here is a great printable that I created to help with my own clean eating journey through my Tone It Up plan. You can view and print that chart HERE. It’s always so helpful for me to create a weekly menu that I can stick to so I don’t fall off track. I save them in a notebook to go back to for inspiration, meal ideas or even just a quick pick-me-up when I feel like I’m struggling. Remember if you fail to plan, you plan to fail!
That quote always helps keep me accountable.
Hope you all enjoy this chili as much as we do! Happy Monday!
- 2 lbs 99% fat-free ground turkey
- 1 yellow onion, chopped
- 5 cloves garlic, minced
- 1 Tbsp olive oil
- 1 (28 oz) can crushed tomatoes, no-salt added
- 1 (15 oz) can petite diced tomatoes, no-salt added
- 3 Tbsp tomato paste
- ½ tsp. hot sauce (I used Texas Pete)
- 1 (15 oz) can kidney beans, no-salt added, drained and rinsed
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 2 jalapenos, chopped
- 1½ tsp. sea salt
- Pinch of pepper
- 1 packet Stevia
- 3 Tbsp chili powder
- 2 tsp. oregano
- ⅛ tsp. cayenne pepper
- Drizzle olive oil in a large pot and saute onion and garlic until fragrant, about 3 minutes. Add ground turkey and cook until crumbled and brown, draining excess liquid as necessary.
- Add all the rest of the ingredients and cook on medium/low heat for about an hour. Enjoy!
Serving Size: 1 cup • Calories: 262 • Fat: 3.6 g • Saturated Fat: 0.1 g • Carbs: 25.9 g • Fiber: 7.7 g • Protein: 34.6 g • Sugar: 4.8 g • WW Points+: 6 • Smart Points: 5