Healthy, Low-Cal Turkey Chili That Lasts A Week!

I am the type of person who loves to have meals ready for the whole week, I am a "meal prepper" all the way! For the past couple of weeks, J and I have been counting calories using the My Fitness Pal app and we loved this recipe from the Ambitious Kitchen because it is a low-calorie meal. As we are both adjusting to a less-than-2,000 calorie-per-day-diet, we wanted something that was equally filling and delicious, so with this 336 calorie bowl-of-chili, we found just that!

I'm not going into a long story and dissertation about the chili but I do want to say a few words about why we love this meal. We originally made the recipe because we knew we would have dinners for the following three nights, as the recipe said it yielded six servings. I made it last Monday afternoon and we had one serving each for dinner on Monday night. I was planning on it lasting until Wednesday. Well, we got to dinner on Wednesday and we certainly did not finish the pot of chili. Dinner on Thursday came but the pot of chili was still good for at least one more serving, so I was able to have that last serving for lunch on Friday. We made it last for a total of nine servings! The serving size we created for this recipe is 3/4 cup. There wasn't a serving size listed in the recipe, so we took a guess!

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Healthy, Low-Cal Turkey Chili 

Servings: 6-8 (sometimes nine)
Calories: 336 (With 2 Tbsp Greek yogurt: 355)
Prep Time: 10-15 mins
Cook Time: 30-45 mins
Total Time: 1 hour

Ingredients:

• 2 tsp olive oil 
• 1 yellow onion, chopped
• 3 garlic cloves, minced
• 1 lb extra lean, ground turkey
• 4 Tbsp chili powder
• 2 tsp ground cumin
• 1 tsp dried oregano
• 1/4 tsp cayenne pepper
• 2 (14.5 oz) cans petite diced tomatoes (low sodium)
• 1 1/4 cups chicken broth
• 2 (15 oz) cans sweet corn, drained
• 1 (15 oz) can light red kidney beans, drained (low sodium)
• 1 (15 oz) can dark red kidney beans, drained (low sodium)
• 2 tsp lime juice 

For topping: plain Greek yogurt, chopped cilantro & green onion, lime juice, a few shakes of salt 

Instructions: 

Step 1: 

Chop the onion and mince the garlic; in a large pot over medium heat add the olive oil, then add the chopped onion and minced garlic. Sauté the onion until transparent. 

Step 2: 

Add in the ground turkey, break it up and cook until all white and no longer pink. 

Step 3:  

Add in the spices; chili, cumin, oregano, and cayenne pepper. Stir until well blended with the onions and turkey.

Step 4:

Add in the tomatoes, chicken broth, kidney beans, and corn. Bring the mixture to a boil, then reduce the heat and simmer for 20-30 mins or until it looks thickened. 

Step 5:

Add in the lime juice and give it one last stir. Serve (3/4 cup serving) and garnish. 

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This recipe is so great for meal prepping, whether it be for lunch, dinner, or lunch and dinner! It makes great left-overs and it tastes just as good when you pop it into the microwave the next day, the day after, the day after that, and the day after that, (and the day after that) as it tastes the second it comes off the stove. 

Thanks, Ambitious Kitchen!