SouthWestern Turkey Chili
I love a good bowl of chili. This SouthWestern Turkey Chili is delicious and has a little spice to it from the italian turkey sausage I used to make it. I love making homemade chili. I will eat it for lunch and dinner. I love adding vegetables and beans. I will occasionally add pasta or rice. Soups are some of the easiest recipes to make and you can make a big batch and freeze the leftovers.
All in all chili is a very healthy meal that is perfect for a cold winter meal. Around here we love chili so much we eat it all year long. But I usually make it with ground beef the way my husband prefers. Every once in awhile I like to try to make my family meals a little healthier. I’ve recently been watching my carbs as I try to eat healthier and lose some weight that has crept up on me since I started food writing.
Chili is such a versatile recipe. You can change a few ingredients and make so many different variations. Today I made a turkey chili recipe that is a healthier, low carb version of the chili I usually make.
Even if you are not following a low carb meal plan you will still love this southwestern turkey chili that is packed full of flavors. To spice things up a bit I used an italian turkey sausage that has no carbs, is low fat but packed with flavor. I also added a can of my favorite Hunt’s fire roasted diced tomatoes. Since I discovered these fire roasted tomatoes when I made this Crock Pot Italian Swiss Steak recipe. I immediatly fell in love with the flavor. Now I add it to almost all of the soups and stews that I make.
Another great thing about this recipe is that it can be made in one pot from start to finish. It is a great one pot recipe.
Print the Southwestern Turkey Chili Recipe belowPrint
This SouthWestern Turkey Chili is delicious and has a little spice to it from the italian turkey sausage I used to make it.
- 4 Turkey Italian sausage, casing removed
- 1 bag Birdeye Recipe Ready Southwest Blend
- 1 small onion, finely diced
- 2 1/2 cups low sodium chicken broth
- 1 14 oz can Hunts Fire-roasted diced tomatoes
- 1 15 oz can pinto beans, rinsed well
- 3 cloves garlic, finely chopped
- 1/2 teaspoon pepper
- chili seasoning, recipe below
- 1 tablespoon olive oil
- salt, to taste
chili seasoning ingredients
- Mix all the chili seasonings together in a small bowl and set aside.
To make the chili
- Remove the casing from the Italian turkey sausage and brown in a large dutch oven, breaking it into bite size pieces.
- Cook until almost cooked through the center.
- Add the olive oil, diced onion, garlic, and chili spice mix to the pan. Sauté until the onion is translucent.
- Add the chicken broth, tomatoes, beans and salt and pepper to taste.
- Simmer for about 30 minutes on a medium heat stirring occasionally.
- Reduce heat to low and cook for another 30 minutes.
- To thicken the sauce mix 2 tablespoons of cornstarch with 1/4 cup water until all the lumps are gone.
- Add to the pot and bring to a boil, stirring occasionally.
- Chili is done when the sauce had thickened.
- Serve with a dab of sour cream, a sprinkle of cheddar cheese and some crunchy tortilla triangles.
- Serving Size: Bowl
- Calories: 181