Low Fat Texas Roadhouse Style Chili

Satisfy your chili cravings without the guilt with this Low Fat Texas Roadhouse Style Chili, a lighter twist on the classic comfort food. Made with lean ground turkey, vibrant diced vegetables, and protein-packed kidney beans, this hearty recipe brings bold Tex-Mex flavors to your table in just 55 minutes. Toasted chili powder, cumin, and paprika infuse the dish with warmth, while optional cayenne pepper adds a spicy kick for heat lovers. Simmered to perfection in a rich tomato and low-sodium chicken broth base, this chili offers all the taste of a roadhouse favorite with a fraction of the fat. Perfect for weeknight dinners or cozy gatherings, serve it with a sprinkle of fresh cilantro, a squeeze of lime, and crusty whole-grain bread on the side. A delicious, wholesome meal that keeps both your taste buds and waistline happy!

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 1 pound lean ground turkey (93% lean or higher)
• 1 teaspoon olive oil
• 1 medium yellow onion, diced
• 1 medium green bell pepper, diced
• 2 cloves garlic, minced
• 2 tablespoons tomato paste
• 14.5 ounces diced tomatoes, no salt added
• 1.5 cups low-sodium chicken broth
• 1 cup cooked kidney beans, rinsed and drained
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 0.25 teaspoon cayenne pepper (optional, for heat)
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 2 tablespoons fresh cilantro, chopped (optional, for garnish)
• 4 pieces lime wedges (optional, for serving)

Directions

Step 1

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

Step 2

Add the diced onion and green bell pepper, and sauté for 5-7 minutes until softened.

Step 3

Stir in the minced garlic and cook for 1 more minute until fragrant.

Step 4

Push the vegetables to one side of the pot and add the ground turkey to the other side. Cook for 5-7 minutes, breaking it up with a spoon, until no longer pink.

Step 5

Stir in the tomato paste, chili powder, ground cumin, paprika, cayenne pepper (if using), salt, and black pepper. Cook for 1-2 minutes to toast the spices.

Step 6

Add the diced tomatoes, low-sodium chicken broth, and kidney beans. Stir everything together until well combined.

Step 7

Bring the chili to a boil, then reduce the heat to low. Cover and simmer for 30 minutes, stirring occasionally.

Step 8

Taste and adjust the seasoning if needed.

Step 9

Serve hot, garnished with chopped cilantro and a squeeze of lime, if desired.

Nutrition Facts

Serving size	(2003.5g)

Amount per serving	% Daily Value*
Calories	1507.3

Total Fat 54.5g	0%
Saturated Fat 14.0g	0%
Polyunsaturated Fat 1.3g
Cholesterol 317.5mg	0%
Sodium 2005.0mg	0%
Total Carbohydrate 126.5g	0%
Dietary Fiber 37.4g	0%
Total Sugars 29.3g
Protein 129.6g	0%

Vitamin D 0IU	0%
Calcium 349.5mg	0%
Iron 19.9mg	0%
Potassium 3763.9mg	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: 32.4%

Protein: 34.2%

Carbs: 33.4%