THE RECIPE JOURNAL · Main Course
Low-Fat Cowboy Turkey Chili
This hearty chili is packed with lean turkey and bold spices, making it a delicious and healthy meal option. Perfect for a cozy night in, it’s full of flavor without the extra fat.
FROM THE KITCHEN • Low-Fat Cowboy Turkey Chili
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by cooking the ground turkey in a skillet over medium heat, breaking it up as it browns — this should take about 5 minutes. Once it’s cooked through, drain off any excess grease. Next, heat the olive oil in a large pot over medium-high heat. Toss in the corn, celery, onion, and garlic, and cook them until they soften, which usually takes around 5 minutes. Add the browned turkey back into the pot, then pour in the tomatoes, salsa, and chicken broth. Sprinkle in the chili powder, cilantro, cayenne, Creole seasoning, cumin, and oregano, and give everything a good stir. Let the chili simmer gently over medium-low heat for about 30 minutes so all the flavors meld together. After that, stir in the beans and cook for another 15 minutes. Finally, mix in the Cheddar cheese until it’s melted and creamy. Serve hot and enjoy!
Why you’ll love it
This chili is packed with flavor but light on fat, making it a healthy comfort food. It uses lean turkey and plenty of spices to keep things hearty without heaviness. It’s perfect for anyone looking to enjoy a classic dish with fewer calories.
How to serve
Serve this chili with a side of cornbread or over brown rice for a complete meal. Top with fresh cilantro, a dollop of low-fat yogurt, or diced avocado for added creaminess and color.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 4 days. This chili also freezes well—just thaw overnight in the fridge and reheat gently on the stove or in the microwave.
