Low Calorie 3 Bean Turkey Chili
With this polar vortex in the air, it seems like all I want to do these days is make big pots of warm comfort food. Recently my friends and I had a holiday party and I wanted something I could make for a large crowd that was healthy, yet something everyone could enjoy. This chili was such a hit, I was so glad I had made such a large batch- it seriously could feed 10 people! This recipe is a hearty chili, yet you don’t leave feeling awfully full which is why I love it. It even gets better as it sits and something great to have in the fridge to snack on all week long.
Low Calorie 3 Bean Turkey Chili
- Prep Time: 15m
- Cook Time: 1h 30m
- Total Time: 1h 45m
- Serves: 8
Ingredients
- 2 lb ground turkey breast
- 1 large yellow onion, chopped
- 5 garlic cloves, minced
- 2 tbsp. chili powder
- 1 tbsp. cumin
- 1 tsp. oregano
- 1/4 tsp. cayanne pepper
- 1 1/2 tsp. paprika
- 2 tsp. onion powder
- 2 tsp. garlic powder
- 1/2 c dry white wine
- 29 oz can diced tomatoes
- 4 c chicken broth
- 1 can black beans, rinsed
- 1 can kidney beans, rinsed
- 1 can canellini beans, rinsed
- 1 tbsp. butter, softened
- 1 tbsp. flour
- 1 tbsp. oil
- salt and pepper to taste
- Optional toppings- Greek yogurt or low fat sour cream, avocado, chopped onion or scallions, cheddar cheese, cilantro
Instructions
- Preheat a dutch oven on medium high heat. Add the oil. Once the oil is shimmering add the ground turkey. Cook the turkey until there are no raw pieces visible.
- Add in the onions and let sweat for 5 to 8 minutes until almost translucent. Once the onions are mostly cooked you can add in the garlic and dried spices. Coat the turkey mixture with the spices to let them develop their flavors.
- After 2 to 5 minutes you can add in the wine. As the wine deglazes the pan, make sure to scrape up those brown bits off the bottom of the pan. This is a term called "fond", which is where a lot of the flavor comes from.
- Once the wine has reduced by half you can add in the tomatoes and chicken broth.
- Bring the chili to a boil and then simmer uncovered for 45 minutes. Make sure to season your chili throughout each step with salt and pepper.
- Once the chili has been simmering for 45 mins, add in the rinsed beans. Let this simmer for another 20 to 30 minutes. The chili at this point is perfectly tender and delicious but it is a little runny for my liking, so what I do is add a roux. All I do is mash the flour into the softened butter until it is a smooth paste. With the fork, slowly mix in the paste until it is melted into the chili. Let the chili simmer with this paste for another 10 minutes, until it has bubbled up and thickened.
- Serve warm with all your favorite toppings! Enjoy!
xo, Rachel
This is one of my favorite recipes I have cooked of yours! So flavorful and easy to cook! Thanks for sharing!