Rainy, cold, and gloomy days all call for a warm delicious meal, and this turkey chili is definitely one of those meals. I have to say this is probably my favorite recipe I’ve created in a while. IT’S SERIOUSLY SO GOOD, I’m kind of obsessed.
The great thing about this chili is its packed with protein! It not only contains ground turkey which is a great source of lean protein without a ton of fat. But I also used chicken bone broth as an extra boost of protein and vitamins including calcium, magnesium, phosphorus and others!
Bone broth contains loads of natural collagen , and collagen makes gelatin which helps your skin and is full of amino acids. It also improves gut health and aids probiotic growth in the gut. If I haven’t convinced you yet on how good bone broth is for your health, I’LL KEEP GOING. It can help fight cellulite, has anti-inflammatory properties and can overall help build a stronger immune system (which we all definitely need right now!). I highly recommenced using bone broth in this recipe (like I did) and replacing regular chicken, beef or vegetable stock with bone broth in other recipes for all the added benefits!
Turkey Chili
Prep Time 10 minutes
Cook Time 45 minutes
Serving Size 6
| Ingredients |
| 10 organic baby carrots, diced 1 red bell pepper, chopped 1 yellow onion, chopped 1 tablespoon minced garlic, 3 cloves 16 oz. ground turkey (I used 94% lean, 6% fat) 1 (10 oz.) can of diced tomatoes (I used Rotel), drained 2 1/2 cups chicken bone broth 1 teaspoon ground cumin 1/4 teaspoon cayenne pepper 2 1/2 tablespoons chili powder 1 teaspoon dry oregano 1 teaspoon himalayan pink salt 1 teaspoon garlic powder Pepper to taste 1 (15 oz.) can garbanzo beans, drained 1 (15 oz.) can sweet corn, drained 1 (15 oz.) kidney beans, drained |
| Instructions |
| 1. Chop carrots, red bell pepper, onion and mince garlic. |
| 2. Spray large pot with avocado oil spray or drizzle with oil of choice. |
| 3. Add carrots, red bell pepper, onion and garlic to pot. |
| 4. Sauté on medium heat for 6-8 minutes. |
| 5. Add 1 teaspoon of avocado oil and ground turkey to pot. |
| 6. Break apart turkey and stir until cooked, for 5-7 minutes. |
| 7. Add can of diced tomatoes and chicken bone broth. |
| 8. Stir together and turn down heat to medium- low. |
| 9. Add cumin, cayenne pepper, chili powder, oregano, himalayan pink salt, garlic powder and pepper. |
| 10. Stir in spices. |
| 11. Add garbanzo beans, corn, and kidney beans. |
| 12. Bring heat up to a boil, then turn down to simmer. |
| 13. Let simmer for 20-25 minutes. |
| 14. Taste and add any seasonings needed, I added a bit more cayenne pepper for more spice. |
| 15. Serve and enjoy! |
My favorite toppings on top of my chili are dairy free cheese and avocado! Other great toppings are sour cream, jalapeños, my sourdough croutons 🙂
IF YOU MAKE THIS RECIPE, TAG ME ON INSTAGRAM, TWITTER OR FACEBOOK SO I CAN SEE YOUR CREATIONS!
I hope you all enjoy this recipe as much as I do.
What are your favorite chili toppings? Let me know in the comments below!
xoxo Karina
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