Ingredients
6
6 servings
- •1 ½ teaspoons vegetable oil, or as needed
- •1 small white onion, chopped
- •4 cloves garlic, minced
- •1 ⅓ pounds lean ground turkey
- •2 tablespoons chili powder
- •1 teaspoon ground cumin
- •½ teaspoon ground coriander
- •⅛ teaspoon cayenne pepper
- •1 pinch garlic salt, or to taste
- •1 (15 ounce) can kidney beans, rinsed and drained
- •1 (15 ounce) can black beans, rinsed and drained
- •1 (14.5 ounce) can diced tomatoes
- •1 (14 ounce) can low-sodium chicken broth
- •1 (10 ounce) can tomato puree
- •1 (4 ounce) can chopped green chilies
- •⅓ cup chopped fresh cilantro
Instructions
- Heat oil in a large pot over medium-high heat. Saute onion and garlic until softened and translucent, about 5 minutes. Add turkey; cook and stir until browned, about 6 minutes. Add chili powder, cumin, coriander, cayenne pepper, and garlic salt. Cook until fragrant, about 1 minute. Add kidney beans, black beans, diced tomatoes, broth, tomato puree, and green chiles. Bring to a boil. Reduce heat to low; simmer until flavors blend, about 30 minutes. Top chili with cilantro.
Nutritional Facts
Per 6 servings
- Calories: 342
- Carbohydrate: 34g
- Fat: 10g
- Fiber: 12g
- Protein: 31g
- Sugar: 6g
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