Clean Eating Ground Turkey Chili

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There was a time when I felt the need to add some form of green veggie into nearly everything dish I cooked.  It didn’t much matter what the dish was, I would find one way or another to get in those greens (proof)!

I was also a bit obsessed with balancing the macronutrients of my meals (carbs, proteins, and fats…).  And while eating lots of greens and balancing your macronutrients can both be key components of a nutritious diet, stressing over these details is not!

Striving for (and not attaining) ‘perfection’ at every meal, more times than not, led me to feel like a failure.  And feeling like I was never going to get this ‘healthy eating thing‘ was often reason enough to not even try.

So these days I try to focus more on balancing my days and sometimes even my weeks rather than any one meal or snack.  I practice what I call ‘Macro-Balancing’ as opposed to the stress-inducing “Micro-Balancing” I once focused on.

Now that’s not to say that I don’t think about balancing my meals and eating my veggies because I do.  I just no longer freak out when it doesn’t happen and I know that my next meal will provide my body an opportunity to get all the nutrients it needs.

 I used a lean version of ground turkey but you can cut back the fat even more if you opt for extra lean.

This chili is smokey, warm, and comforting.  I highly recommend it for your next rainy day!

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4.80 from 10 votes

Clean Eating Ground Turkey Chili

Course: DIET, LUNCH, soup + stew + chili

Cuisine: gluten free, low carb + keto, Mexican

Author: Dani Spies

Servings: 4 servings

Calories: 187kcal

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Ingredients

• 1 tbsp extra virgin olive oil
• 1 medium yellow onion chopped
• 5 cloves of garlic chopped
• 1/2 tsp kosher salt
• 1 tbsp chili powder
• 1 tsp dried oregano
• 1 tbsp tomato paste
• 1 chipotle chile en adobo coarsely chopped, with 1 tablespoon sauce
• 1 pound lean ground turkey
• 1 12-ounce Mexican lager-style beer
• 1 14 1/2-ounce can diced tomatoes
• 1 15 1/2-ounce can kidney beans, rinsed and drained

Instructions

• Heat the olive oil in a large pot over medium-high heat. Add the onion, garlic, salt, chili powder, and oregano. Cook for about three to five minutes or until the veggies are fragrant and beginning to soften.
• Stir in the tomato paste, chipolte chili and sauce; cook for another minute before adding the turkey, breaking it up with a wooden spoon, and cook until the meat loses its raw color (about 5 minutes).
• Add the beer and simmer for about 10 minutes. Stir in the tomatoes and the beans; bring to a boil. Cook, uncovered, stirring occasionally, until thick, about 10 minutes.
• Ladle into your favorite bowl and top with your favorite chili toppings (ie. cheese, scallions, Greek yogurt, etc…).
• Makes 4 1.25cup servings

Nutrition

Serving: 1.25cup | Calories: 187kcal | Carbohydrates: 7g | Protein: 28g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 62mg | Sodium: 415mg | Potassium: 476mg | Fiber: 2g | Sugar: 2g | Vitamin A: 692IU | Vitamin C: 4mg | Calcium: 33mg | Iron: 2mg