Healthy Turkey Chili Recipe

7/24-7/30: Healthy Chili Recipe

Hello Readers! Now, we Moms are always looking for great recipes for our families that are healthy, delicious, and easy. There are entire cookbooks devoted to this topic, and most of the cooking shows on Food Network or the Cooking Channel are devoted to these needs. It’s tough, and picky eaters don’t help make it any easier. But I have a recipe today to share with you that fits this criteria: a healthy chili recipe.

I personally have my own picky eater already. My husband Ryan prefers fatty food over fruits and veggies, and any hint of the word “healthy” turns his nose up to the dish. I, however, grew up in a family of health freaks, even though I have always had an obsession with baked goods and bakery items. I mean, my older sister and I used to argue over who got the last bites of zucchini and summer squash at dinner time on a regular basis, and we often had artichokes for dessert. We were raised this way, and produce was never banned from us—except for strawberries for me as a kid due to an allergy. But healthy food was always encouraged.

And so, without further ado, let me present you with a healthy chili recipe that’s easy and delicious!

Turkey Chili             (from 21 Day Fix Extreme booklet by Beachbody)
1 Tbsp. Extra Virgin Olive Oil (EVOO)
1 1/2 lbs. lean ground turkey
1 medium onion, chopped
1 medium green bell pepper, chopped
3 cloves garlic, finely diced
1 1/2 tsp. ground cumin
1 Tbsp. chili powder
1/2 tsp. sea salt
1/4 tsp. cayenne pepper (optional)
2- 15 oz. cans black beans (or Pinto Beans), drained and rinsed
1- 15 oz. can all natural diced tomatoes, no sugar added
Fresh Cilantro (Optional)

  1. Heat oil in large skillet over medium-high heat.
  2. Add turkey, onion, bell pepper, and garlic. Cook, stirring occasionally, for 5 to 8 minutes, or until turkey is no longer pink.
  3. Add cumin, chili powder, salt, and cayenne pepper. Cook, stirring occasionally, for one minute.
  4. Add beans and tomatoes (with liquid from tomatoes). bring to a boil. Reduce heat to low; gently boil, stirring occasionally, for 15 to 20 minutes, or until thickened.
  5. Serve warm, sprinkled with cilantro.

makes 6 servings, 1 cup each
For counts, each serving is 1/2 serving of vegetables, 1 serving of protein, and 1/2 serving of carbs.

I typically use kidney beans and black beans for flavor, but any small bean is acceptable. Honestly, beans are a great source for good carbs as long as you avoid refried beans, which typically include lard. And using ground turkey offers another healthy possibility to fit in your poultry in the week without anyone really noticing the difference. If you can’t find ground turkey, use extra lean ground beef of 85% lean or higher (such as 93% lean). We also will serve this with fresh corn tortillas, plain Greek yogurt (instead of sour cream), and a salad or steamed veggies on the side for a complete meal.

So, try it out and tell me what you think, Readers! Bon appétit!

Until next time,



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