Ultimate Healthy Two-Bean Turkey and Vegetable Chili: Your Go-To Comfort Food Recipe
The winter months can sometimes bring a touch of the “winter blues,” but this year, I’ve found a way to keep them at bay. Perhaps it’s the exceptionally beautiful weather we’ve been enjoying in Florida, where clear blue skies and bright sunshine have a naturally uplifting effect. Beyond that, I’ve committed to staying active with regular workouts and dedicating January to truly organizing my home, embracing decluttering, deep cleaning, and freshening up every corner. This constant activity has kept me so engaged that I haven’t had a chance to fall into that post-holiday slump I sometimes experience.
My approach to cooking and eating has also played a significant role in maintaining this positive outlook. There’s something incredibly comforting and satisfying about preparing a large batch of soup or chili on a Sunday or Monday. This simple act provides delicious and healthy meals for dinner and lunches throughout the entire week, streamlining meal times and reducing daily stress. During the cooler seasons, a hearty bowl of chili offers the ultimate comfort, providing warmth and nourishment in equal measure. Its ability to last for days as delicious leftovers is a true blessing for busy schedules, making it a staple in my kitchen.
When I embark on making a pot of chili, nutrition is always at the forefront of my mind. My goal is to pack in as many wholesome vegetables, fiber-rich beans, and lean protein as possible. I want to feel energized and satisfied after eating, not heavy or sluggish. This particular Two-Bean Turkey and Vegetable Chili consistently delivers that feel-good sensation. It’s the perfect solution when you need a quick, nutritious lunch or a dinner that pulls double duty, providing multiple meals from a single effort. I thoroughly enjoyed this chili on its own for days, appreciating its robust flavors and hearty texture. My husband and kids, however, particularly loved it served generously over whole wheat macaroni, transforming it into a complete and satisfying family meal. Regardless of how you choose to enjoy it, I am confident this flavorful and healthy chili will become a beloved recipe in your home.
This healthy turkey chili recipe stands out for several reasons, making it an ideal choice for anyone looking to incorporate more wholesome meals into their routine. Firstly, by opting for lean ground turkey instead of traditional ground beef, we significantly reduce the fat content without sacrificing flavor. Turkey absorbs the rich spices beautifully, contributing a light yet satisfying base to the chili. This makes it an excellent option for those mindful of their dietary intake, seeking a leaner alternative that still provides ample protein.
The “two-bean” aspect is another highlight, adding both nutritional depth and wonderful texture. We combine fiber-packed Bush’s Red Kidney Beans with creamy Bush’s Pinto Beans, creating a diverse blend that offers different mouthfeels and enhances the overall heartiness. These beans are powerhouses of plant-based protein and dietary fiber, contributing to satiety and digestive health. They are also incredibly affordable and versatile, making them a fantastic addition to any healthy pantry. The synergy of these two bean varieties ensures a rich, full-bodied chili that truly satisfies.
Beyond the lean protein and robust beans, this turkey and vegetable chili is a celebration of fresh, vibrant produce. We load it with essential vegetables like chopped yellow and red onions, sweet carrots, and colorful bell peppers. These ingredients not only contribute a wealth of vitamins, minerals, and antioxidants but also add layers of natural sweetness and aromatic depth to the chili. As they simmer gently, they soften and meld with the spices and tomatoes, enriching the chili’s flavor profile and making every spoonful a nourishing delight.
The carefully selected spice blend is what truly brings this healthy chili to life. A generous helping of chili powder forms the foundation, providing that classic chili warmth and complexity. Paprika adds a lovely smoky note and vibrant color, while garlic powder ensures a consistent, savory undertone. Dried oregano contributes an earthy, herbaceous quality that complements the other spices perfectly. A big pinch of salt and pepper, adjusted to taste, allows all these flavors to shine, creating a perfectly balanced and deeply satisfying seasoning.
Fire-roasted diced tomatoes are another secret ingredient that elevates this recipe. Unlike regular canned diced tomatoes, their fire-roasted counterparts offer a naturally smoky and slightly sweeter flavor, adding an incredible depth to the chili base. This simple choice makes a significant difference, infusing the entire pot with a rich, complex tomato flavor that tastes like it’s been simmering for hours. Paired with water (I often use three tomato cans full to capture every last bit of flavor), they create a beautifully balanced liquid base for all the other ingredients to meld within.
Bush’s Two-Bean Turkey and Vegetable Chili
Author: Aggie’s Kitchen
Category: Ground Turkey
Method: Stove
Ingredients
- 1 lb lean ground turkey
- 1 medium yellow onion, chopped
- 1 medium red onion, chopped
- 2 carrots, chopped
- 2 bell peppers (any color), chopped
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 2 tablespoons chili powder
- 1 teaspoon oregano
- big pinch salt and pepper, to taste
- 2 15 oz cans fire roasted diced tomatoes
- 1 can Bush’s Red Kidney Beans, drained
- 1 can Bush’s Pinto Beans, drained
- 3 cans of water (I use tomato cans to use all the leftover flavor)
Instructions
- In a large, heavy-bottomed soup pot or Dutch oven, begin by cooking the lean ground turkey and the chopped onions over medium-high heat. Break up the turkey with a spoon as it cooks, ensuring it browns evenly. Continue cooking until the turkey is no longer pink and the onions have softened and become translucent, typically about 7-10 minutes. This step creates the flavorful foundation for your chili.
- Once the turkey is browned and the onions are soft, drain any excess fat from the pot to keep the chili light and healthy. Then, add the chopped carrots and bell peppers to the pot. Stir in the paprika, garlic powder, chili powder, and oregano. Cook this mixture for another 5-8 minutes, stirring occasionally, until the vegetables begin to soften slightly and the spices become fragrant. Allowing the spices to toast briefly in the hot pot enhances their flavor significantly.
- Now it’s time to add the liquids and beans. Pour in the two 15 oz cans of fire-roasted diced tomatoes, including their juices, directly into the pot. Next, add the drained Bush’s Red Kidney Beans and Bush’s Pinto Beans. For added depth of flavor and to ensure no tomato goodness is wasted, fill each empty tomato can with water and add it to the pot—this typically amounts to about 3 cans of water. Stir everything well to combine all the ingredients thoroughly.
- Bring the chili mixture to a slow boil over medium-high heat. Once it reaches a gentle boil, reduce the heat to low, cover the pot, and let it simmer for at least 20-25 minutes. Simmering allows all the wonderful flavors to meld together and the chili to slightly thicken to a perfect consistency. For an even richer flavor, you can let it simmer longer, up to an hour, stirring occasionally.
- Finally, taste the chili and adjust the seasonings as needed. Chili often requires a good amount of salt to bring out its full flavor, so don’t be shy to add a generous pinch of salt and freshly ground black pepper. Adjust to your personal preference, adding more chili powder for extra heat or a touch of sugar to balance the acidity of the tomatoes, if desired. Serve hot and enjoy this wholesome, comforting meal!
This Two-Bean Turkey and Vegetable Chili isn’t just a meal; it’s a testament to healthy and flavorful eating, proving that nutritious food can also be deeply comforting. Its versatility makes it a fantastic option for meal prepping, allowing you to enjoy delicious, homemade meals throughout the week with minimal effort. Simply portion out the cooled chili into airtight containers, and it will keep beautifully in the refrigerator for up to 4-5 days, or in the freezer for several months, ready to be reheated whenever hunger strikes.
When serving this turkey chili, the possibilities are endless. Beyond enjoying it plain or over whole wheat macaroni, consider offering a variety of toppings to customize each bowl. Shredded cheddar or Monterey Jack cheese, a dollop of Greek yogurt or sour cream, fresh cilantro, sliced green onions, diced avocado, or a squeeze of lime juice can elevate the flavors and textures. For those who enjoy a little extra kick, a dash of your favorite hot sauce or some sliced jalapeños will do the trick. It also pairs wonderfully with cornbread or crusty bread for dipping.
Thinking outside the bowl, this versatile chili can be transformed into other exciting dishes. Use it as a hearty topping for baked potatoes, creating a quick and satisfying meal. Spoon it over hot dogs for a healthier take on chili dogs, or pile it onto crispy tortilla chips for delicious chili nachos. It can even be used as a filling for burritos or wraps, adding a flavorful and protein-rich component to your lunch or dinner rotation. Its adaptability makes it a true kitchen hero, minimizing food waste and maximizing mealtime enjoyment.
Embracing simple, wholesome meals like this healthy turkey chili is a powerful way to nourish both body and soul. By incorporating lean protein, abundant vegetables, and fiber-rich beans, you’re not just eating well; you’re actively supporting your overall well-being. This focus on nutritious, comforting food, combined with an active lifestyle, helps to maintain that positive energy and keeps the “winter blues” firmly at bay, proving that good food really does make you feel good.
**Stay tuned for the Bush’s Beans Winter Comfort Foods Virtual Recipe Exchange and Linkup hosted here and on Real Mom Kitchen on February 4th. You’ll have a chance to link up your favorite Winter Comfort Food recipes that include beans for a chance to win a pretty nice giveaway (that may or may not include a big and pretty heavy pot 😉 ). Get your recipes ready!!
(I am in a paid partnership with Bush’s Beans. All opinions are my own)
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