Chilli seems the perfect meal for the “chillier” Fall days that have finally arrived. With a spicy kick, this leaner turkey chilli is the perfect thing to enjoy on weeknights!
With extra lean turkey, kidney beans, and whole grain couscous, you cannot ask for a more hearty and full-of-protein bowl. I definitely love the subtlety of the spice (almost like an aftertaste), it’s not a make your ears pop type of spice – which I hate – but a very lovely heat that adds to the flavors in the chilli. Thank you, jalapenos!
New Discovery: I used to have allergic reactions to jalapenos, and can now eat them in small quantities!
When I make things that are this healthy, I have a tendency to make a HUGE batch that will ensure that we have leftovers. How many nights can you stretch the same meal?! I’ve found that getting creative makes the same food taste completely different with the addition of just a few ingredients!
To mix it up when you’ve got a little extra:
Night 1: Big bowl of turkey chilli with a side of toasted baguette
Night 2: Turkey chilli tacos with toasted tortillas, cheese, lettuce, and salsa
Night 3: Turkey chilli soup simmered in chicken broth with hot sauce
Night 4: Turkey chilli Hot Pockets, baked in rectangles of puff pastry
This recipe can be frozen up to a week, and can be doubled for a healthy game day main dish! Just a note: I like my chilli a little on the dryer side – add in a quarter cup of chicken broth and another quarter cup of tomato sauce, and omit the couscous (it absorbs a lot of the liquid) if you like your chilli the regular way!
This healthful Turkey Chilli is the exact thing you need for cooler weeknights! With extra lean turkey and dark red kidney beans, you'll have your daily dose of protein!
- 1/2 a Spanish onion, roughly diced
- 3 jalapenos, de-seeded, chopped
- 3 cloves of garlic (2 if you don't like garlic much)
- dash of hot sauce
- 1 teaspoon olive oil
- 1 lb. of extra lean ground turkey
- 1 cup of corn kernels
- 1 28 oz. can of crushed tomatoes (or diced tomatoes if you like the chunks)
- 1 cup of chicken broth
- 1 can of dark red kidney beans, drained and rinsed
- 1/2 cup of whole grain couscous
- 1 teaspoon cayenne pepper
- 1/2 teaspoon oregano
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon pepper
- 1/2 teaspoon salt
- In a food processor, pulse onion, jalapenos garlic and hot sauce until a rough paste forms (there'll still be chunks of onion).
- In a large pot, heat the olive oil and add in the onion-jalapeno paste. Saute until onions are translucent. Add in ground turkey and cook until the meat is no longer pink.
- Pour in the corn, crushed tomatoes and chicken broth and bring to a boil and stir well to combine all the ingredients and flavors. Add in the remainder of the ingredients and simmer for 30 minutes until the couscous is cooked through. Remove from heat.
- Garnish with sliced jalapenos and any greens that you like.
I like my chilli a little on the dryer side - add in a quarter cup of chicken broth and another quarter cup of tomato sauce, and omit the couscous (it absorbs a lot of the liquid) if you like your chilli the regular way!