With the recent dreary weather, we’ve been in the mood for some warm comfort food, and chili is a favorite around our house. Quick, tasty, and makes great leftovers.

To keep this classic recipe healthy, I use turkey and add a big dose of beans and hominy, which also adds flavor and variety. This recipe is also great if you’re vegetarian – just skip the meat and add an extra can or two of beans! I keep the items for this recipe stocked in my pantry and freezer to pull out for a quick meal.

Tiffany’s Quick and Healthy Turkey (or Vegetarian) Chili


  • 2 Lbs ground turkey breast
  • 1 package chili seasoning
  • 1/2 TBSP Zatarain’s Blackening seasoning
  • 1 can Cilantro Lime Ro-Tel
  • 1 can tomato sauce
  • 1 can diced tomatoes
  • 1 can black beans
  • 1 can ranch style beans
  • 1 can kidney beans
  • 1 can golden hominy
  • Spray oil

I used the lowest fat turkey available – typically ground turkey breast. Since there’s not a lot of fat in this, I cook it separately in a non-stick frying pan until browned, sprinkling with blackening seasoning to add in some extra flavor. If I don’t have blackening seasoning, I use taco seasoning and a little pepper.

Once the turkey is browned – actually, it stays pretty white until you season it! – I add all the tomato elements into a stock pot, spraying the pot with a little olive oil to keep it from sticking to the bottom. Mix together the tomato sauce, diced tomatoes, rotel and chili seasoning, then add in the browned turkey.

Next, I drain and rinse the beans and hominy, adding them into the tomato and turkey mix. Once it’s all in the pot, stir to mix well, season to taste with additional blackening seasoning, salt, or pepper, then let simmer on medium until chili boils, usually 15-20 minutes.

I top my chili with 2% cheese and a little light sour cream, then serve with crackers or baked tortilla chips for a little crunch!

There it is! Quick and easy turkey (or vegetarian) chili!


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