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This healthy low fat turkey chili recipe is a very popular dish in my family. It’s based off of a recipe from the Landour Community Cookbook.
I’ve always used dry kidney beans. They’re cheaper and don’t have any added ingredients. The flavor is something you can change based on your taste buds. Our family likes it to be more spicy. I also add 1-2 teaspoon of ground cumin for added flavor. Cumin also has several other health benefits. The amount of salt is also adjustable depending on taste or if for health reasons you need to have low salt intake. Instead of cayenne pepper, you can use chili or paprika for a milder pepper taste.
Table of Contents
Ingredients for Low-fat Turkey Chili
- 16 oz lean ground turkey (about 450 gm)
- 2 cups red kidney beans (370 gm rajma)
- 2 tbsp oil
- 1 large onion, chopped
- 1 large can (28 oz) crushed, pureed or diced tomatoes (828 ml) or 3-4 cups
- 2 cups water or enough to cover the beans and meat.
- Salt to taste (1-2 tsp)
- 1 tsp pepper or to taste
- 1 tsp cayenne pepper or to taste.
Instructions for Low-fat Turkey Chili
Soak the dry beans in a large bowl with water overnight. Drain.
Heat the Instantpot (saute mode) or pressure cooker and then put 2 tbsp of oil in it.
Next brown the ground turkey in oil
Add the rest of the ingredients and water to cover.
Pressure cook in your stove top or Instant pot with pressure for 10 minutes.
For Instant pot, set it to manual mode for 10 minutes at high pressure. If you have not soaked the dry kidney beans, you could set the pressure at 35 minutes.
Let the pressure release naturally, and then open the pressure cooker or Instant Pot. Enjoy your delicious turkey chili!
Handy Tips
- Always keep dry beans in stock
- Make extra and freeze for later
If you enjoyed this recipe let me know in the comments and share it with your friends!
Also check out my Fiber-Rich Pancake recipe.
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Dried beans have such a good flavor – so much better than canned! Thanks for sharing at the What’s for Dinner party! Have a lovely rest of the week.
I’ve never used dried Kidney beans. I can’t wait to try them instead of canned!
Hi Sally, You may never go back to canned beans! And if you forget to soak them overnight, you could just cook them for longer as mentioned in the post. Or you could soak them for an hour in hot water, if you have that much time.