Two-Bean and Corn Chipotle Turkey Chili (healthy!)

Are you watching the Big Game this weekend?

Answers:

A) Yes, duh.

B) No I don’t care about football, but there will be food so I’ll be there.

Pretty sure I would choose B. Although I do have to say that Tony has got me addicted to making fantasy football teams. I’ve actually learned a lot about the players that way. If it wasn’t for that, I wouldn’t care at all. Either way, when it comes to food on the big day, you know I’m game.

And while appetizers are good and all, there’s something special about a big bowl of warm spicy chili to really fire you up. Plus then you can dip your chips in it. Obviously you know where my head’s at… always thinking about ways to enjoy more chips.

So let’s talk chili goodness and why this one has won me over. First of all, I should mention that I wanted this chili to have a bit of a spicy, unique twist to it so I added a few things.

Ingredients you need for Chipotle Turkey Chili:

Muir Glen Organic Fire Roasted Diced Tomatoes with Chipotle Peppers! This stuff is outrageously delicious and adds a really nice flavor to the chili. You can always use the regular Organic Muir Glen fire roasted diced tomatoes though.

Chipotle Peppers with Adobo sauce! I minced up two of them and then added them to the chili; it gives off a small amount of heat and a slight smoky flavor. Couldn’t resist! You can always replace the peppers with a few dashes of hot sauce or red pepper flakes.

Sweet Corn: The corn is nice in this recipe as it contrasts with the Chipotle flavor, so you get a little bit of sweetness with that heat. Plus I know many of you stock up on frozen corn during the summertime, so I’m thinking there’s a good chance you might have some around.

Two beans: That’s right we’re using kidney and black beans in this recipe. These are my favorites for adding to chili, but you can mix and match however you’d like.

I think I mentioned before that I’m working with Muir Glen on developing some recipes (here’s my last one!). I absolutely love their tomatoes and the fact that not only are they organic, but that the tomatoes go from field to can in just 8 hours; makes me feel good about putting them in my food. The next product I want to try are their new jarred tomatoes. They have a crushed tomatillo sauce and I’m dying to make some green enchiladas with it! Seriously, how good does that sound?

In the meantime, let me know if you make this easy, healthy turkey chili by tagging #ambitiouskitchen on Instagram! xoxo.

More healthy chili recipes to make:

Slow Cooker Black Bean Quinoa Pumpkin Chicken Chili

The Best Healthy Turkey Chili

Slow Cooker Salsa Verde Chicken Chickpea Chili

Lentil & Quinoa Chili {vegan & gluten free}

Slow Cooker Black Bean Pumpkin Turkey Chili

Two-Bean and Corn Chipotle Turkey Chili (healthy!)

5 from 4 votes

byby :Monique Volz of Ambitious Kitchen

Leave A Review Print Recipe

Prep Time 5 minutes minutes

Cook Time 40 minutes minutes

Total Time 45 minutes minutes

ServesServes 8 servings

A hearty healthy chili packed with turkey, beans and corn! Full of flavor and a nice smoky flavor. Best of all, it's easy to make and versatile!

Ingredients

• 1 teaspoon olive oil
• 3 garlic cloves, minced
• 1 yellow onion, chopped
• 1 red pepper, diced
• 2 tablespoons chili powder
• 1/8 teaspoon chipotle chili pepper (optional)
• 2 teaspoons cumin
• 1 teaspoon oregano
• 1 pound lean ground turkey (aim for 94% lean)
• 1 - 14.5 oz can Muir Glen Tomato Sauce
• 1 - 14.5 oz can Muir Glen Fire-Roasted Tomato Sauce with Chipotle Peppers (or Muir Glen fire roasted tomatoes will also work)
• 2 whole chipotle peppers in adobo sauce, minced
• 1/2 cup water or chicken broth
• 1 14.5 oz can sweet corn
• 1 - 15 oz can black beans, rinsed and drained
• 1 - 15 oz can kidney beans, rinsed and drained
• salt and pepper, to taste
• sour cream, shredded cheese, cilantro and tortilla chips for serving, if desired.

Instructions

• Heat olive oil in a large pot over medium high heat. Add in garlic, onions and red bell pepper and saute for 5-7 minutes or until onions and bell pepper soften. Add the chili powder, cumin, oregano; stir, and cook another minute.
• Next add in ground turkey, making sure to break up the lumps; cook until turkey is no longer pink. 
• Add in tomato sauce, fire-roasted tomatoes, chipotle peppers, water, corn, black beans and kidney beans. Add a little salt and pepper. 
• Bring chili to a boil, then reduce heat and simmer for 30 minutes, stirring ocassionally. Taste the chili and adjust seasonings as necessary. Makes 8 servings. 1 serving equals about 1 cup. Serve with sour cream, shredded cheese, cilantro and tortilla chips for serving, if desired.

Recipe Notes

Feel free to use lean ground chicken instead of turkey. You can also switch up the beans however you like (pinto beans instead of kidney, etc).

To make vegetarian: simply swap an extra can or two of beans for the turkey.

To make gluten free: ensure that all products used (example: chipotle peppers) are gluten free. I find most of my gluten free products at Whole Foods.

Nutrition

Serving: 1cupCalories: 266calCarbohydrates: 33.9gProtein: 19.8gFat: 5.5gFiber: 10.3gSugar: 8g

Disclaimer: This post is sponsored by Muir Glen but of course all opinions and text are my own. I love their organic tomatoes! Thanks for continuing to support Ambitious Kitchen and the brands I work with!