This Healthy Turkey Chili Will Change Your Meal Prep Game

Since living in a house and having to cook my own meals, I’ve tried to buy groceries that are nutritious, inexpensive and last me through the week. My recent discovery: Making soups and chilis is an economical way to grub for several days.

I created this Healthy Turkey Chili recipe that's low in fat, yet flavorful and satisfying. Bonus: It will get you through at least six meals so you don't have to cook everyday. Or, you could just be that good roomie and cook dinner for the house.

Healthy Turkey Chili

• Prep Time:5 mins
• Cook Time:55 mins
• Total Time:1 hr
• Servings:6
• Easy

Ingredients

• Non-stick cooking spray
• 1 pound uncooked 98% lean ground turkey
• Pepper
• Garlic salt
• 1 medium onion
• 1 teaspoon minced garlic
• 3 medium ribs celery
• 1 tablespoon chili powder
• 1 tablespoon paprika
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon table salt
• 1/4 teaspoon cayenne pepper
• 1 32-ounce box chicken broth
• 1 15-ounce can low sodium kidney beans
• 2 10-ounce cans diced tomatoes and green chilies
• 1 16-ounce can fat-free refried beans

• Step 1

  Coat a medium-sized pan with cooking spray. Turn stove heat to medium and add the ground turkey. Sprinkle meat with pepper and garlic salt. Break up turkey with a large spoon or spatula as it cooks, about 10 minutes.

  

• Step 2

  Coat a large pot with cooking spray and add the minced garlic. Turn heat to medium. Add chopped onion to pot. Stir occasionally, until soft (about 5 minutes). Add chopped celery. Stir occasionally for about 5 minutes.

  

• Step 3

  Add chili powder, paprika, cumin, oregano, salt and cayenne to the onions and celery. Stir for 1 minute.

  

• Step 4

  Pour kidney beans into a strainer and rinse with water.

  

• Step 5

  Add chicken broth, canned tomatoes (don’t drop the lid in the pot like I did), strained kidney beans, refried beans and turkey to the pot. Bring the mixture to a boil (I know, the refried beans look funny when they come out of the can, but they're really tasty).

  

• Step 6

  Reduce heat to low and cook uncovered, stirring every 5 minutes for the next 25 minutes.

  

If 12 cups of chili is excessive for your lifestyle, you can also freeze it in Tupperware containers. To thaw, simply put it in the fridge 24 hours before you’d like to eat it.

I enjoy serving my chili on a bed of baby spinach and topped with avocado (healthy fat, woo!).