Paula Deen Healthy Chili

Paula Deen healthy chili turns lean ground turkey, two kinds of beans and diced tomatoes into a thick, spicy pot of comfort in about 1 hour 30 minutes. This easy weeknight turkey chili fits game day, Sunday dinner and cookout spreads, since one big pot feeds 15 hungry people.

Let the chili simmer covered for the full hour, because that is when the chili powder and cumin soak into the beans and turkey. Pull it off early and you get a thin, watery bowl that tastes like separate ingredients.

Paula's version swaps beef for turkey and finishes with reduced-fat cheese, so it stays lighter without losing the heat from the pickled jalapeños. Browning the turkey first and then softening the vegetables in the same pan builds the base flavor before any tomato goes in.

Paula Deen Healthy Chili

0.0 from 0 votes

Course: SoupCuisine: American, SouthernDifficulty: Easy

Servings

15

servings

Prep time

15

minutes

Cooking time

1

hour 

15

minutes

Calories

160

kcal

Browned turkey and tender vegetables simmer with beans and tomatoes until the pot turns thick and spoonable. A handful of melted cheese and fresh scallions on top finish each bowl.

Ingredients

• 1 tablespoon Olive oil
  

• 1 lb ground turkey
  

• 1 diced green bell pepper
  

• 1 medium diced vidalia onion
  

• 2 diced stalks celery
  

• 2 tablespoons finely chopped pickled jalapeño peppers
  

• 2 cloves minced garlic
  

• 2 (14 1/2 oz) cans (petite cut) diced tomatoes
  

• 1 (15 1/2 oz) can red kidney beans
  

• 1 (15 oz) can pinto beans
  

• 1 cup tomato sauce
  

• 2 tablespoons chili powder
  

• 2 teaspoons ground cumin
  

• 3/4 teaspoon salt
  

• 1/2 cup reduced-fat shredded cheese
  

• 1/2 cup chopped scallions
  

Directions

• Brown the turkey: Heat the olive oil in a large nonstick saucepan over medium-high heat, then add the ground turkey. Cook for about 6 minutes, breaking it up with a spoon, until it is browned.
• Soften the vegetables: Add the diced green bell pepper, diced Vidalia onion, diced celery, chopped pickled jalapeños and minced garlic to the pan. Stir occasionally for about 8 minutes, until the vegetables are tender.
• Add the beans and tomatoes: Stir in the diced tomatoes, red kidney beans, pinto beans and tomato sauce, then add the chili powder, cumin and salt. Bring everything to a boil.
• Simmer until thick: Reduce the heat, cover the pot and simmer for about 1 hour, stirring occasionally. The flavors blend and the chili begins to thicken.
• Top and serve: Ladle the chili into bowls while it is hot. Top each one with the shredded cheese and chopped scallions.

Tools for this recipe

• Lodge 6-quart enameled Dutch oven, OXO wooden spoon set, Victorinox Fibrox 8-inch chef's knife, Partanna Sicilian extra virgin olive oil, 1 liter. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use ground beef instead of turkey in this chili?

Yes, ground beef works in the same amount and gives a richer, heavier bowl. Drain off any extra fat after browning so the chili doesn't turn greasy.

How long does leftover turkey chili keep?

Store it in an airtight container in the fridge for up to 4 days. It also freezes well for a few months, and the flavor often gets better the next day.

Can I make this chili in a slow cooker?

Brown the turkey and soften the vegetables on the stove first, then move everything to a slow cooker with the rest of the ingredients. Cook on low for 6 to 8 hours, which does the same job as the stovetop simmer.

How do I make the chili less spicy?

Cut the pickled jalapeños down to a teaspoon or leave them out. The chili powder and cumin still give plenty of flavor without much heat.

Why is my chili too thin after an hour?

Take the lid off for the last 15 to 20 minutes so the extra liquid cooks off. Mashing a few beans against the side of the pot also thickens it quickly.