Hearty Turkey and Walnut Chili

This hearty chili packs a powerful protein punch from lean turkey, kidney beans, and walnuts, while delivering healthy fats and fiber to keep you full and energized.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (8 servings), not per serving.

• 2 tablespoons extra virgin olive oil · 249 kcal in the whole recipe
• 1 medium-large onion, chopped · 59 kcal in the whole recipe
• 1 large carrot, sliced · 41 kcal in the whole recipe
• 1/4 teaspoon salt
• 2 teaspoons cumin · 19 kcal in the whole recipe
• 2 tablespoons chili powder · 45 kcal in the whole recipe
• 1 pound ground turkey breast (85% lean) · 460 kcal in the whole recipe
• 1 small red or yellow bell pepper, minced · 19 kcal in the whole recipe
• 2 cans (16 ounces each) red kidney beans, rinsed and drained · 880 kcal in the whole recipe
• 2 cans (14.5 ounces each) chopped or crushed tomatoes, no salt added · 309 kcal in the whole recipe
• 1 1/2 cups walnuts, lightly toasted and chopped · 1164 kcal in the whole recipe
• Fresh flat-leaf parsley, chopped (optional) · 3 kcal in the whole recipe

Method

1. Heat the olive oil in a large, deep pan over medium heat. Add the chopped onion and sauté until soft and translucent.

   

2. Stir in the sliced carrots, salt, cumin, and chili powder. Cook for about a minute until the spices are fragrant and toasted.

   

3. Crumble the ground turkey into the pan and add the minced bell pepper. Cook, stirring occasionally, until the turkey is cooked through and no longer pink.

   

4. Gently stir in the kidney beans and tomatoes, being careful not to break the beans. Bring to a boil, then lower the heat, cover partially, and simmer for 20 minutes.

   

5. Ladle the hot chili into bowls and serve topped with a generous sprinkle of toasted walnuts and fresh parsley.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.