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Healthy Turkey Chili

Healthy turkey chili made with lean ground turkey, beans, and diced vegetables, simmered until flavorful and thick. Finished with fresh avocado slices for a creamy, green topping in meal-prep lunchboxes.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 lb ground turkey
  • 1 yellow onion, diced
  • 1 bell pepper, diced
  • 2 can (15 oz) beans
  • 1 can (28 oz) diced tomatoes
  • 2 tbsp chili powder
  • 1 tsp cumin
  • 2 cup chicken broth
  • 2 avocados, sliced Add at serving to keep them green.

Equipment

  • 1 Dutch oven

Method
 

Brown the turkey and vegetables
  1. Heat a Dutch oven over medium-high heat. Brown the ground turkey with the diced onion and diced bell pepper until the turkey is no longer pink.
  2. Stir in the chili powder and cumin for 30 seconds to toast and release flavor.
Build the chili
  1. Add the beans, diced tomatoes, and chicken broth to the pot. Stir well to combine.
  2. Bring the mixture to a simmer, then reduce heat to maintain a steady simmer.
  3. Simmer for 30 minutes, stirring occasionally, until slightly thickened and the flavors meld.
Portion and serve
  1. Portion the hot chili into lunchboxes. Let cool briefly before sealing.
  2. Top each serving with fresh sliced avocados right before eating.

Notes

Pro tip: add avocado only at serving so it stays green and creamy. Store chili (without avocado) in the fridge up to 4 days; reheat in the microwave or on the stovetop until hot. Freezing is yes—freeze chili portion without avocado for up to 3 months, thaw and reheat, then add avocado after reheating. For a lighter swap, use reduced-sodium chicken broth and rinse canned beans to lower sodium.