I’ll be honest with you- I did not have high hopes for this recipe. I’ve made turkey chilis in the past and they’ve never really been tasty. I’ve always believed that you need those good fats from beef, sausage, lamb to make chili really super tasty. Boy, was I wrong.
This is another recipe I adapted from the recipes my mom got from the 14 Day Ab Challenge by Beach Body. I used their main recipe, but adapted it to fit a couple extra things I had in my fridge and my personal dietary restrictions. They suggested putting it in the slow cooker once everything was cooked through, but I simply let it simmer on the stovetop. It’s up to you what you want to do.
I scooped it over some fresh spinach and made a little GF cheesy garlic bread for the side. YUM!
- 1 lb raw lean ground turkey
- 1 yellow onion, chopped
- 1 yellow bell pepper
- 1 green bell pepper
- 1 red bell pepper
- 2 14.5 ounce (or 1 28 ounce) cans diced tomatoes
- 1/2 cup beef broth
- 2 tablespoons chili powder
- 2 tablespoons ground cumin
- 1/2 teaspoon crushed red pepper
- Himalayan salt and ground black pepper to taste
- Cook turkey in a skillet 4-5 minutes over medium heat until no longer pink. Add the onion, bell peppers and garlic and cook until onions are translucent.
- Add the diced tomatoes, beef broth, and spices and stir to combine.
- Bring to a boil, then reduce heat to simmer for at least 2 hours- the longer, the better! The goal is to reduce all that liquid and let the flavors all come together. This is where you can transfer it to your slow cooker and cook on low for 4 hours, if needed.
- Check on it every 15 minutes or so and give it a stir to check the liquid levels.
- Once done to your liking, scoop over your favorite veggies, or rice and enjoy!