Low Everything Chili

Discover comfort food reimagined with this "Low Everything Chili"—your go-to recipe for a wholesome, guilt-free meal that's packed with flavor, not excess. Crafted with lean ground turkey, vibrant veggies like zucchini and bell peppers, and a bold blend of spices, this chili is low in sodium, fat, and unnecessary additives but high in heartiness and satisfaction. The addition of protein-rich kidney and black beans makes it a nourishing, high-fiber option perfect for weeknight dinners or meal prep. Ready in under an hour, this one-pot wonder is easy to prepare and customizable for heat lovers with optional cayenne pepper. Garnish with fresh cilantro or a dollop of creamy Greek yogurt for the perfect finishing touch. Ideal for health-conscious eaters seeking a warming, nutrient-packed dish that doesn’t compromise on taste.

Nutriscore Rating: 83/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

Ingredients

• 1 lb lean ground turkey
• 1 medium yellow onion, finely chopped
• 3 garlic cloves, minced
• 1 medium green bell pepper, diced
• 1 medium zucchini, diced
• 28 oz unsalted crushed tomatoes
• 1.5 cups low-sodium chicken or vegetable broth
• 15 oz canned kidney beans, rinsed and drained
• 15 oz canned black beans, rinsed and drained
• 1 tbsp ground cumin
• 1.5 tbsp chili powder
• 1 tsp paprika
• 1 tsp dried oregano
• 0.25 tsp cayenne pepper (optional, for heat)
• 1 tbsp olive oil
• 0.25 cup fresh cilantro, chopped (optional, for garnish)
• 0.5 cup plain Greek yogurt (optional, for topping)

Directions

Step 1

Heat olive oil in a large pot or Dutch oven over medium heat.

Step 2

Add the ground turkey and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Drain any excess fat, if necessary.

Step 3

Add the onion, garlic, green bell pepper, and zucchini to the pot. Sauté for 5 minutes, stirring occasionally, until the vegetables begin to soften.

Step 4

Stir in the cumin, chili powder, paprika, oregano, and cayenne pepper (if using). Cook for another minute to toast the spices and enhance their flavor.

Step 5

Pour in the crushed tomatoes and chicken or vegetable broth. Stir well to combine.

Step 6

Add the kidney beans and black beans. Stir again and bring the chili to a gentle boil.

Step 7

Reduce the heat to low, cover the pot, and let simmer for 25-30 minutes, stirring occasionally to prevent sticking.

Step 8

Taste and adjust seasoning, if needed. If you want more heat, add a pinch more cayenne pepper.

Step 9

Serve hot, garnished with freshly chopped cilantro and a dollop of plain Greek yogurt, if desired.

Nutrition Facts

Serving size	(3113.2g)

Amount per serving	% Daily Value*
Calories	1942.1

Total Fat 55.6g	0%
Saturated Fat 11.7g	0%
Polyunsaturated Fat 1.3g
Cholesterol 328.0mg	0%
Sodium 2098.2mg	0%
Total Carbohydrate 216.4g	0%
Dietary Fiber 68.6g	0%
Total Sugars 41.5g
Protein 166.8g	0%

Vitamin D 0IU	0%
Calcium 805.5mg	0%
Iron 34.8mg	0%
Potassium 6313.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 24.6%

Protein: 32.8%

Carbs: 42.6%