I’m back! Crafty and Hungry took a little hiatus (okay, a long hiatus), but I am here now! It’s fall again and the weather is getting chillier, the leaves are changing color, football is back, and everything is pumpkin flavored. What better time is there to make a new healthy chili recipe? This healthy autumn chili contains both ground turkey meat and ground beef and a ton of vegetables. It’s packed with protein, flavor, and spices.
Chili is a must-make food for fall. This recipe can be spicy or not (depends on what you like). Another great feature of this chili is the lack of beans.
I know, what is healthy chili without beans? I thought so too, at first. After trying this version of chili, I realized that I could taste so much more flavor from the spices and savor the meat.
Despite using ground beef AND ground turkey, this chili is still loaded with lean protein. The veggies in the chili still allow the recipe to be wholesome.
I moved to Colorado with Justin in April. We weren’t able to take many of our belongings with us and decided to start over and make a budget for new “stuff”. I decided on a turquoise kitchen theme and I absolutely love it. You can see my knives and toaster oven are both turquoise in the picture above, but there are a lot of other turquoise accents in my kitchen!
Healthy Chili Toppings
There are so many options for toppings! I added sliced avocado and cheddar cheese. Feel free to get creative with the toppings.
- sliced jalapenos
- tortilla chips
- shredded cheese
- sour cream
- plain non-fat greek yogurt
- avocado slices
- freshly chopped cilantro
Now, you could totally add beans if that’s what you want to do. All I’m saying is that it’s delicious without them too!
Healthy Autumn Turkey Beef Chili
Although this chili is beanless, it is packed with protein and chili flavor. This chili consists of ground turkey and ground beef. The combination creates an interesting texture and complex flavor.
- 3 medium carrots diced
- 1 red bell pepper chopped
- 1 green bell pepper chopped
- 1 yellow onion diced
- 1 medium sweet potato cut into cubes
- 1 pound ground turkey (I used 93% lean)
- 1 pound ground beef (I used 80% lean)
- 2 cloves garlic minced
- 3 Tbsp chili powder
- 1 Tbsp ground cumin
- 1 Tbsp paprika
- 1 ½ cup water
- 15 oz. can tomato sauce
- 14.5 oz. can diced tomatoes in their juices
- 1 tsp salt
- ½ tsp pepper
- pinch crushed red pepper flakes
Heat oil in dutch oven over medium heat. Add carrots, red bell pepper, green bell pepper, yellow onion, sweet potato, and garlic to the dutch oven and saute until soft, about 5-7 minutes. Remove vegetables to another bowl and set aside.
In the same dutch oven, brown the ground turkey and ground beef together, breaking up into small bits. Once the meat has cooked all the way through, add the vegetables back into the dutch oven.
Pour in the water, tomato sauce, and diced tomatoes. Stir in the chili powder, cumin, paprika, crushed red pepper, salt, and pepper. Bring to a boil.
Let simmer for about 45 minutes so that the chili thickens, stirring often so that the chili does
Get creative with toppings. I added shredded cheese and avocado slices to my chili!
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