Great Low Cal Low Fat Chili

Enjoy hearty comfort food without the guilt with this Great Low Cal Low Fat Chili, a wholesome dish packed with bold flavors and healthy ingredients. Featuring lean ground turkey, a medley of colorful bell peppers, protein-rich black and kidney beans, and a blend of smoky, aromatic spices, this chili delivers all the warmth and satisfaction of a classic recipe with fewer calories and less fat. Simmered to perfection in a rich tomato and broth base, it’s an easy, one-pot wonder ready in under an hour. Naturally low-sodium and customizable with optional heat from cayenne pepper, this chili is perfect for meal prep, family dinners, or a cozy night in. Garnish with fresh cilantro and a squeeze of lime for a bright, zesty finish, and feel good serving up this lighter twist on a comforting favorite.

Nutriscore Rating: 82/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 1 pound lean ground turkey (93% lean or higher)
• 1 teaspoon olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 medium red bell pepper, diced
• 1 medium green bell pepper, diced
• 28 ounces canned diced tomatoes (no salt added)
• 1 cup low-sodium chicken or vegetable broth
• 15 ounces canned black beans, drained and rinsed
• 15 ounces canned kidney beans, drained and rinsed
• 2 tablespoons canned tomato paste
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 0.25 teaspoon ground cayenne pepper (optional, for heat)
• 2 tablespoons fresh cilantro, chopped (for garnish)
• 4 pieces lime wedges (for serving)

Directions

Step 1

Heat a large pot or Dutch oven over medium-high heat.

Step 2

Add the olive oil and lean ground turkey, breaking up the meat with a wooden spoon. Cook until turkey is no longer pink and lightly browned, about 5-7 minutes. Remove any excess liquid from the pot if needed.

Step 3

Stir in the diced onion, garlic, red bell pepper, and green bell pepper. Cook for 5-7 minutes until the vegetables have softened.

Step 4

Add the chili powder, cumin, smoked paprika, oregano, salt, black pepper, and (if desired) cayenne pepper. Stir well to coat the vegetables and turkey in the spices.

Step 5

Stir in the canned diced tomatoes, chicken or vegetable broth, black beans, kidney beans, and tomato paste. Mix thoroughly.

Step 6

Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 30 minutes, stirring occasionally to prevent sticking and allow the flavors to blend.

Step 7

After 30 minutes, taste and adjust the seasoning as needed. Add more salt, pepper, or spices to your preference.

Step 8

Serve the chili hot, garnished with fresh cilantro and a squeeze of lime juice. Pair with a side of lime wedges for extra zing.

Nutrition Facts

Serving size	2791.5 grams (2791.5g)

Amount per serving	% Daily Value*
Calories	2043

Total Fat 57.40g	74%
Saturated Fat 14.50g	73%
Polyunsaturated Fat 1.30g
Cholesterol 318mg	106%
Sodium 3266mg	142%
Total Carbohydrate 216.30g	79%
Dietary Fiber 70.90g	253%
Total Sugars 43.10g
Protein 161.70g	323%

Vitamin D 0IU	0%
Calcium 616mg	47%
Iron 30mg	165%
Potassium 5826mg	124%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 25.5%

Protein: 31.9%

Carbs: 42.7%