As summer winds down and nights start to cool, nothing beats a comforting, hearty bowl of chili. This American Heart Association’s Turkey Chili has become a go-to favorite, not just for how delicious it is, but also for how healthy it makes you feel after every bite.

This recipe was first introduced to us during a wellness challenge with local fire departments, and it became a crowd-pleaser!  Many fire departments loved how simple it was to prepare in large batches, how budget-friendly the ingredients are, and how packed with flavor it is, all while aligning with heart-healthy eating.

One of the key health swaps in this dish is trading traditional ground beef for lean, skinless ground turkey breast. Turkey is significantly lower in saturated fat than beef, supporting heart health and reducing the risk of cardiovascular disease. It’s also high in protein, making it a great choice for building strength and sustaining energy, perfect for our hardworking firefighters and their families.

Loaded with fiber-rich beans, colorful vegetables, and warming spices, this chili is a complete, balanced meal in one bowl. This chili is low in sodium, no added salt, and only 5 grams of fat per serving, it’s a dish that supports a healthy heart without sacrificing flavor. Plus, you can freeze it for prepping ahead and enjoying on busy weeknights.

Servings: 6 (about 1⅓ cups per serving)

Equipment Needed: Dutch oven or large soup pot

Ingredients:

1½ tablespoons canola or corn oil

1 medium to large onion, chopped

20 oz ground skinless turkey breast

2 large garlic cloves, minced (or ½ tsp garlic powder)

2 tsp chili powder

½ tsp black pepper

½ tsp ground cumin

1 (15.5 oz) can no-salt-added pinto beans, rinsed and drained

1 (15.5 oz) can no-salt-added black beans, rinsed and drained

1 (14.5 oz) can no-salt-added diced tomatoes (undrained)

1¾ cups fat-free, low-sodium chicken broth

1 cup frozen whole kernel corn

1 (6 oz) can no-salt-added tomato paste

4 medium green onions (green part only), sliced

Directions:

Heat oil in a Dutch oven over medium-high heat. Add onion and cook for about 3 minutes, until softened.

Stir in turkey and cook for about 5 minutes, breaking it up as it browns.

Add garlic (or garlic powder), chili powder, pepper, and cumin. Stir to combine.

Mix in beans, tomatoes, broth, corn, and tomato paste. Let cook for 5–7 minutes until thoroughly warmed.

Remove from heat, stir in green onion slices, and serve.

Nutrition (per serving):

Calories: ~347

Protein: ~34 g

Fiber: ~10 g

Total Fat: 5 g (only 0.5 g saturated fat)

Sodium: ~129 mg