When we moved to Wisconsin, I knew it was going to be very cold. But honestly I had no idea that it would be this cold. The only way I was going to get through these cold winters is by making some delicious and hot chili.
This One-Pot Turkey Chili is phenomenal. Not only is it done in less than 30 minutes and easy to make, but it’s also a lot healthier than your typical bowl of chili. In our home, we struggle to eat healthy. Ryan is not a fan of using healthier options but I’m all about it. After two kids and one on the way, I have to find a balance in my meals.
So when he gave the thumbs up to the chili, I knew I had to share it with you. Enjoy! And don’t be afraid to freeze the leftovers for another night. Talk about a perfect meal!
1 Tbsp Olive Oil
1.3 lbs 99% Lean Ground Turkey
1 Onion – Diced
1 Red Bell Pepper – Diced
16 oz Canned Refried Beans – Fat Free
15 oz Red Kidney Beans (no salt added) – Drained
15 oz Canned Corn – Drained
10 oz Can Rotel Tomatoes With Green Chilies
8 oz Canned Tomato Sauce
1 Taco Seasoning Packet – Low Sodium
2 ½ Cups Less Sodium Chicken Broth
Optional: reduced fat sour cream, fat free shredded cheese, and cilantro
In a large pot, heat the olive oil on medium heat. Place the ground turkey in the pot and cook until brown.Once the ground turkey is fully cooked, place the red bell pepper and onions in the pot and mix well with the meat. Cook for 3-4 minutes.
Then add the corn, tomato sauce, refried beans, tomatoes with chilies, taco seasoning, and broth. Mix well and bring to a boil.
Cover the pot and simmer for 15 minutes. Serve with any topping of your choice. If reheated at a later time, feel free to add chicken broth to thin out the chili. Enjoy!