This is an easy to make, healthy chili made with turkey and fresh tomatoes. My husband and kids love this chili and I love it because it’s just healthy and full of protein. You will notice my version doesn’t have bell pepper (I took it out because I’m allergic) and uses fresh tomatoes and tomato or marinara sauce, green onion, and chicken broth.
1 lb ground turkey
1 yellow onion (minced)
6 Roma tomatoes (chopped)
2 15 oz cans red kidney beans (drained and rinsed in water)
1 15 oz can fat-free refried beans
1 can whole kernel corn (drained)
½ jar of 26 oz marinara sauce or 12-15 oz can of tomato sauce
1 cup chicken broth
1 bag shredded cheddar or Mexican cheese
1 pack taco seasoning
2 bunches green onion (minced)
sour cream (optional)
1. Find a large soup pan with a good lid. Brown the ground turkey over medium heat using your spatula to break up the meat. Reduce heat to medium low (halfway between medium and low). Add in the minced yellow onion and cook until translucent.
2. Add in the kidney beans (drained and rinsed), refried beans, corn (drained), tomatoes (chopped), and the marinara or tomato sauce. Mix well and stir in the taco seasoning.
3. Add in half of the green onion (save the rest for garnish) and 1 cup of chicken broth. See if the chili is a good consistency for you. Mix well.
4. Turn the heat up to medium and cook for 15-18 minutes with lid of the soup pot on. Add in more chicken broth if you want it thinner. Heat the soup on medium longer if you want it thicker. Turn off the heat.
5. Serve the turkey taco chili topped with shredded cheese, minced green onion, chopped tomatoes, sliced avocado, and if desired sour cream. I recommend doubling this recipe if you have more than 4 people or if you want leftovers.
*At all times, carefully monitor the amount of chicken broth you add. It depends on how thick you want your turkey chili to be. If you like thick turkey chili add less chicken broth. I found that putting in 1 cup of chicken broth was fine for the normal recipe. This recipe can be doubled. I winded up putting in 2 cups of chicken broth and adding more kidney beans and refried beans when doubling the recipe.
*Green onion grows quickly. You will find if you save the roots of the green onion, they will grow if placed in a cup of water.
Dr. Jacqueline "Jax" Cheung grew up in Sacramento, California. She is a Christian Wife, Proud Mom, Major Foodie, Sacramento Native, Elk Grove Resident, Feminist, Adoption Advocate, Blogger, Freelance Writer, and Cat Lover. Jax is the owner of the award winning Jax Chronicles Blog & Adoption Ministry. She also works as a Freelance Writer and writes for the Elk Grove Tribune, Sacramento4Kids, and many other publications. Jax is married to Dr. Kenneth Cheung (Kenny). Jax and Kenny live in Elk Grove, California and have 2 daughters named Roxy and Carissa, and 3 cats named Mochi, Miso, and Mango. To follow my journey please like my Jax Chronicles Facebook page, follow my Instagram @jaxchronicles, follow my Twitter @jaxchronicles, or check out Jax Chronicles Blog & Adoption ministry.