This chunky, veggie-packed chili is light on calories but loaded with flavor! You’ll love how simple this one-pot meal comes together.

Pleasing cowboys and girls alike.

Let’s talk about chili for a sec here. This SCREAMS fall to me! I’d like to believe you can satisfy your fall cravins without having it covered in nutmeg. To me chili is reminiscent of football and cool autumn nights cozied up on the couch with bowl in hand… oh and Hallie Parker’s first meal back at home in Napa in the theatrical classic The Parent Trap. But I digress.

This chili is hearty and full of flavor with a hefty amount of veggies snuck in. I love beans in my chili for extra chunkiness, but feel free to swap them out for any other variety you like (black beans & canned corn would also be delish!!). You can amp up the spice by adding the seeds from the diced jalapeno depending on just how hawt you like it. Cool it down with a dollop of sour cream or shredded colby jack — this is your chili bowl. You do you. I like mine served up next to a sweet and spicy slice of Skillet Cornbread with Jalapeno Honey — be sure to check that crunchy crumbly delight out as well. Enjoy!

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Skinny Cowboy Turkey Chili

This chunky, veggie-packed chili is light on carbs but loaded with flavor! You'll love how simple this one-pot meal comes together.

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Prep Time 5

Cook Time 30

Total Time 35

Course Main Course, Soup

Cuisine American

Servings

Ingredients

1 tbsp. olive oil
1 small yellow onion diced
1 bell pepper red, orange or yellow; diced
1 lb. ground turkey
1 tbsp. chili powder
1/2 tsp. cumin
1 tsp. kosher salt
2 cloves garlic minced
1 28-oz. can crushed tomatoes
1 15-oz. can chili beans undrained
1 15-oz. can pinto beans drained and rinsed
1 10-oz. can Rotel diced tomatoes + chilis mild, medium or hot

optional toppings

sliced jalapeños, greek yogurt, shredded cheddar cheese, sliced avocado

Instructions

Start by heating 1 tbsp. olive oil in a pot or Dutch oven, then add diced onions and diced bell pepper. Cook until soft, about 3-4 minutes.
Move onions and peppers to one side of pot before adding in ground turkey. Season with chili powder, cumin and salt and begin to break up with spoon. As turkey starts to brown, mix together with onions and peppers. Cook until turkey is no longer pink, about 4-5 minutes total.
Add in minced garlic and cook for a minute before adding in crushed tomatoes, chili beans (don't rinse!), pinto beans and Rotel. Mix everything together and lower heat to simmer.
Cook for 25 minutes. Divide into bowls and top with optional toppings before serving!