This Southwestern Turkey Chili is delicious with a little spice from the Italian turkey sausage.
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 immediately 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.
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Southwestern Turkey Chili
Homemade Chili Seasoning Ingredients
- 1 teaspoon salt to taste
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon oregano
- ¼-1/2 teaspoon ground red pepper
Turkey chili ingredients
- 4 links Turkey Italian sausage casing removed
- 1 bag frozen Southwest Blend vegetables
- 1 small onion finely diced
- 2 ½ cups low sodium chicken broth
- 14 oz. can Hunts Fire-roasted diced tomatoes
- 15 oz. can pinto beans rinsed well
- 3 cloves garlic finely chopped
- ½ teaspoon ground black pepper
- 1 tablespoon olive oil
Mix the chili seasoning
- Mix all the chili seasonings together in a small bowl and set aside.
Make the turkey chili
- Remove the casing from the Italian turkey sausage and brown in a large Dutch oven, breaking it into bite size pieces. Cook the sausage 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 2 tablespoons cool water until all the lumps are gone. Add to the pot and bring to a boil, stirring occasionally. The chili is done when the sauce had thickened.
- 8 servings.
- Serve with a dab of sour cream, a sprinkle of cheddar cheese and some crunchy tortilla triangles.