AuthorcukebookThis chili recipe is absolutely mouth watering! My mom has been making it for our family for some time now and I've finally decided to add it to the website. It's healthy, comforting, and low sodium. The good news? For anyone who loves leftovers...it tastes even better the following day! This low sodium turkey chili recipe has got to be one of my all time favorite chili recipes.
Don't have stock? Use water.
Want to use chicken? Go for it!
Want to use beef? Sure, use beef stock too!
Click on "Serving" below to change the servings.
Place sauté pan over high heat and add olive oil. Add the ground turkey in an even layer and cook until deeply browned, about 8 minutes.
Add the onions, jalapeño, garlic, bell pepper, and sweet potato. Cook on medium for about 305 minutes or until the vegetables are soft.
Add spices and cook for 1-2 minutes, or until fragrant. Add the tomatoes and stock and bring to a boil.
Reduce to a simmer, cover and cook for 30-45 minutes or until desired chili consistency is reached. Melt on your favorite low sodium cheese at the end and enjoy!
Place sauté pan over high heat and add olive oil. Add the ground turkey in an even layer and cook until deeply browned, about 8 minutes.
Add the onions, jalapeño, garlic, bell pepper, and sweet potato. Cook on medium for about 305 minutes or until the vegetables are soft.
Add spices and cook for 1-2 minutes, or until fragrant. Add the tomatoes and stock and bring to a boil.
Reduce to a simmer, cover and cook for 30-45 minutes or until desired chili consistency is reached. Melt on your favorite low sodium cheese at the end and enjoy!
Ingredients
Directions
Place sauté pan over high heat and add olive oil. Add the ground turkey in an even layer and cook until deeply browned, about 8 minutes.
Add the onions, jalapeño, garlic, bell pepper, and sweet potato. Cook on medium for about 305 minutes or until the vegetables are soft.
Add spices and cook for 1-2 minutes, or until fragrant. Add the tomatoes and stock and bring to a boil.
Reduce to a simmer, cover and cook for 30-45 minutes or until desired chili consistency is reached. Melt on your favorite low sodium cheese at the end and enjoy!
