By Jessi Andricks
Turkey chili has always been a favorite of mine, especially with my mom’s recipe. After years of not eating meat, this was one of the first recipes I made again and the very first “meat” recipe to share on my blog.
This recipe reminds me that eating healthy and clean means doing what is right for your body with healthy, whole, simple ingredients. Pair that with some spices to flavor it, and you’ve got everything you need for a healthy, hearty meal.
1 lb lean ground turkey breast
1/2 yellow onion
1 tbsp olive oil
4 tbsp chili powder (or more to taste)
2 packets onion soup mix (use organic when possible)
2 cans red kidney beans
1-2 large (15 oz) cans tomato sauce
1-2 cups water or chicken broth as needed
*Use organic and/or local with all ingredients when possible for the healthiest recipe
In a large pot or skillet (I used a Dutch oven) add olive oil over medium-high heat.
Add in chopped onions and cook for 2 minutes until translucent, but not brown.
Add in turkey and brown slightly. Your turkey will continue to cook as you add in the other ingredients, so it is ok if it is not completely browned before you add in more.
Add the onion soup packets. Mix together, adding a 1/4 cup of water if needed.
Add in beans and tomato sauce. Stir in chili powder, adding more if you like it spicy. You can also add in a dash or two of cayenne pepper, paprika, and/or cumin to play around with spice and flavors.
You should be finished with your chili after about 10-20 minutes. You can eat it right away, or simmer it on low until you are ready to eat later.
Jessi Andricks is the founder of The House of Healthy and is author of Detox 101. Jessi fuses together clean eating basics, empowering fitness techniques, and expert wellness tips to help clients live the happier, healthier lives. Get in touch with Jessi at on Facebook, Twitter, and Instagram. She is a 2013 graduate of the Institute for Integrative Nutrition.