Smoky Turkey Chili with a Fresh Green Salad

A robust and smoky turkey chili packed with vegetables, served with a simple crisp green salad for a light, healthy, and deeply flavorful meal.

• Prep: 10 min
• Cook: 20 min
• Total: 30 min
• Servings: 2
• Cuisine: American
• Difficulty: Easy
• Cost: $4.45/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• High-Protein

Tags

• quick

Ingredients

• 8 ounce ground turkey (lean)
• 1 tablespoon olive oil
• 0.5 yellow onion (medium, chopped)
• 1 red bell pepper (chopped)
• 1 clove garlic (minced)
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 0.5 teaspoon smoked paprika
• 1 can diced tomatoes (no salt added)
• 1 cup chicken broth (low-sodium)
• 0.25 teaspoon salt
• 0.125 teaspoon black pepper
• 2 cup mixed greens
• 2 tablespoon vinaigrette dressing (light)
• 2 tablespoon fresh cilantro (chopped)

Instructions

1. Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Add the lean ground turkey and cook, breaking it up with a spoon, until browned, about 5-7 minutes. Drain any excess fat and set the cooked turkey aside.
2. Add the chopped yellow onion and chopped red bell pepper to the same pot. Cook, stirring occasionally, until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
3. Stir in the chili powder, ground cumin, and smoked paprika. Cook for 1 minute, stirring constantly, to toast the spices.
4. Return the cooked ground turkey to the pot. Add the no-salt-added diced tomatoes and low-sodium chicken broth. Bring to a simmer, then reduce heat to low, cover, and cook for 10 minutes to allow the flavors to meld. Season with 1/4 teaspoon of salt and 1/8 teaspoon of black pepper.
5. While the chili simmers, prepare the fresh green salad by tossing the mixed greens with light vinaigrette dressing.
6. Ladle the hot chili into bowls. Garnish with chopped fresh cilantro, if desired. Serve alongside the fresh green salad.

Notes

For a bit more heat, add a pinch of red pepper flakes with the spices. You can make this chili ahead of time; flavors often improve the next day.

Nutrition (per serving)

• Calories: 363
• Protein: 24.5 g
• Carbohydrates: 22.3 g
• Fat: 16.3 g
• Fiber: 5.9 g
• Sodium: 586 mg
• Saturated Fat: 3 g
• Sugar: 10.5 g
• Cholesterol: 68 mg