This healthy turkey chili recipe is one of my absolute favorites. I make it all the time, especially when it’s cold outside. There’s just something special about having a nice big bowl of turkey chili after a chilly football game or visit to the pumpkin patch. The recipe is relatively low-calorie and is packed with protein. It can be made with a CrockPot if you’d like to throw it together before leaving the house for a few hours, or it can be made on the stove for an easy weeknight meal.
I got the idea of adding garbanzo beans (chickpeas) from Panera, and I’ve been obsessed with the extra flavor and texture they add. You can always adjust the recipe according to your taste, so feel free to add some extra tomatoes or omit the garbanzo beans if you’re not a fan.
- 1 pound ground turkey
- 1 onion
- 1 tbsp sea salt
- 2 cans medium chili beans
- 1 can black beans
- 1 can garbanzo beans (drained)
- 1 can crushed tomatoes
- 1 packet chili seasoning (I use gluten-free. Make sure you check if you have an allergy!)
- Brown the turkey in a frying pan with the onion and sea salt.
- Put the turkey in either your pot and combine all remaining ingredients. Don’t drain any of the ingredients except the garbanzo beans. You want the juices!
- Let it simmer for at least 20 minutes. It really only gets better the more you let it go, so feel free to put it in the CrockPot on low for a few hours.