Skinny Cowboy Turkey Chili

skinny cowboy turkey chili paleo

Pleasing cowboys and girls alike.

Thanksgiving is a week away and dare I say it... I'm ready for it to come and G to the O. Yes. You read that right. Hold up hold up... I love giving thanks. I love family. I love friends and Friendsgiving and I love a handful of Thanksgiving dishes. BUT I'M SO READY FOR CHRISTMAS!!!! I'm the person you hate blasting the Elf soundtrack a little too loudly in the cubicle next to you. I'm not even slightly bothered by twinkling lights adorning houses mid-October. I'm dreaming of a white Christmas that seems highly improbable while we're home in California. Judge away but I'm already a wee bit pumpkin-spiced candied sweet potato-ed apple cider-ed OUT. Haters gonna hate hate hate hate hate...

So let's talk about chili for a sec here. This SCREAMS fall to me! I'd like to believe you can satisfy your fall cravin's 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 Haley 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 luh 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!

Skinny Cowboy Turkey Chili

Prep Time: 5 mins | Cook Time: 30 mins | Serves 4-6 depending on bowls :)

  • 1 lb. ground turkey (lean, not "extra lean" variety)
  • 1 yellow onion, diced
  • 1 orange or yellow bell pepper, stem and seeds removed, diced
  • 1 jalapeño, seeded and minced
  • 1-2 garlic cloves, minced 
  • 1 tbsp. chili powder
  • 1 tsp. cumin
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 1 10-oz. can Ro-Tel Medium Diced Tomatoes and Green Chilis 
  • 1 28-oz. can crushed tomatoes 
  • 1 16-oz. can chili beans (do not drain)
  • 1 16-oz. can pinto beans, drained and rinsed 
  • 3 cups low sodium chicken broth
The Steps
  1. Brown turkey meat: Heat 1 tablespoon of oil in a large pot or Dutch oven set over medium heat. Add in ground turkey meat and break up with wooden spoon. Cook until no longer pink, about 5-7 mins.

  2. Add in veggies: The turkey meat will not produce a lot of excess fat so I don't recommend draining it. If you are substituting with lean red meat, do make sure you drain before continuing. Add in diced onion and bell pepper and cook for a few minutes to soften. Make sure to stir so that onions do not brown. Add in minced jalapeño, minced garlic, and all spices including salt and pepper and cook for another 2 minutes.

  3. Add in cans & liquids: Once the veggies have softened, add in Ro-Tel, crushed tomatoes, chili beans, rinsed pinto beans, and chicken stock. Bring everything to a boil over medium high heat. Once boiling, stir and lower heat to simmer. Cover pot and let simmer for at least 10 minutes (up to 30 minutes). When ready to serve, place into bowls, add optional toppings like sour cream, shredded cheese or more jalapeños and let cool slightly before eating! 
If you make this recipe, let me know! Leave a comment, let me know what you think + be sure to tag any pictures with @TheSavvySpoon +  #TheSavvySpoon on Instagram!


1 comment:

  1. Savvy Spoon this recipe was awesome!!!! I have had the hardest time finding a good turkey chili recipe... And here it is! Thank you :)


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