In the colder months, soup is the perfect comforting meal that can also offer a much-needed nutritional boost.
With endless options for customization, you can sneak in extra veggies or protein without putting flavor on the back burner. Ready to warm up with a better-for-you bowl of goodness?
Jaclyn Flora's Hearty & Healthy Turkey Chili
6-8
servings10-15
minutes1
hourIngredients
- 2 Tbsp.
olive oil
- 1
red or green bell pepper, diced
- ½ cup
butternut squash purée
- ½
yellow onion, diced
- 4-6 cloves
garlic, minced
- 1 lb.
ground turkey
- 6 oz.
tomato paste
- 1 Tbsp.
sugar (or sugar alternative)
- 15 oz.
can kidney beans, rinsed
- 15 oz.
can black beans, rinsed
- 15 oz.
can pinto beans, rinsed
- 15 oz.
can crushed tomatoes
- 32 oz.
carton unsalted chicken broth, or bone broth for added protein
- ½ tsp.
salt
- ½ tsp.
pepper
- ½ tsp.
red pepper flakes
- 1 Tbsp.
chili powder
- 1 tsp.
cumin
- 1 Tbsp.
oregano
- 2 Tbsp.
smoked Tabasco
Greek yogurt and cheese of choice, optional and for topping
Directions
Place a large pot or Dutch oven over medium heat, and add in olive oil. Once heated, add the prepared vegetables and minced garlic to your pot. Sauté until the bell peppers are soft and the yellow onion is soft and slightly translucent.
Add ground turkey, stirring continuously until the turkey is fully cooked, 7 to 10 minutes.
Add tomato paste and sugar. Mike’s Hot Honey is great for an added kick, but regular sugar or honey will work as well. Thoroughly mix in the pot, and cook down for a few minutes.
Add rinsed beans, crushed tomatoes, and broth to your pot. Mix well. Stir in the salt and pepper, red pepper flakes, chili powder, cumin, dried oregano, and smoked Tabasco. Allow your chili to simmer on low heat for 20 to 30 minutes, stirring occasionally, or transfer the mixture to a crockpot to cook on low for several hours for enhanced flavor.
When you’re ready, ladle the chili into bowls, garnish with cheese, plain Greek yogurt, and more smoked Tabasco. Enjoy!
“This is my fall and winter go-to! It’s super easy and always a crowd-pleaser, plus it makes for great leftovers throughout our week. I always recommend that if you are going to make chili, use what you already have in your kitchen, and customize it to your liking. I love topping it with Cheez-Its and smoked Tabasco!”
