Skinny Cowboy Turkey Chili recipe

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Ingredients

1 pound ground turkey
2 tablespoons olive oil
1 cup frozen corn
2 stalks celery, chopped
1 small onion, chopped
3 cloves garlic, chopped
1 (14.5 ounce) can stewed tomatoes
1 cup salsa
1 cup chicken broth
2 tablespoons chili powder
1 tablespoon chopped fresh cilantro
1 teaspoon cayenne pepper
1 teaspoon Creole seasoning (such as Tony Chachere's®)
½ teaspoon ground cumin
½ teaspoon dried oregano
1 (15.5 ounce) can black beans, rinsed and drained
1 (15.5 ounce) can great northern beans, rinsed and drained
1 cup shredded reduced-fat Cheddar cheese

Nutrition Info

307.7 calories
carbohydrate: 33.5 g
cholesterol: 45.5 mg
fat: 9.8 g
fiber: 9.1 g
protein: 24.3 g
saturatedFat: 2.4 g
servingSize: -
sodium: 872.1 mg
sugar: 4.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Cook and stir turkey in a skillet until browned and crumbly, about 5 minutes. Drain excess grease.

  2. Heat olive oil in a large pot over medium-high heat. Saute corn, celery, onion, and garlic in the hot oil until tender, about 5 minutes. Add ground turkey. Stir in tomatoes, salsa, chicken broth, chili powder, cilantro, cayenne, Creole seasoning, cumin, and oregano. Simmer over medium-low heat until flavors combine, about 30 minutes.

  3. Add beans to the pot and simmer for 15 minutes. Add Cheddar cheese and stir until completely melted.

Recipe Yield

8 servings

Recipe Note

This is the best white chili variation, and it is healthier than most. This won first prize at our company chili cook-off. The other contestants were mad when they learned how easy the recipe is and that I had prepared it an hour before the competition. I make a double batch and fill a gallon-sized zip-top bag and freeze for great leftovers.

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