Turkey Chili: Low Fat, Sodium Free & Delicious

When it’s cold outside, there’s nothing more inviting than a big pot of chili simmering on the stove. This healthy turkey sodium free chili has a rich, spicy flavour, thick texture and is full of nutrient-rich kidney and black beans. Made using dried beans to control the sodium levels of the final dish, along with sodium free tomatoes and broth, my mother also introduced to Mrs Dash years ago, which is sodium free, and comes in a variety of blends, to enhance the flavour of a multitude of dishes. When cooking for family members who are on a salt free or sodium reduced diet, this recipe is a real winner. Healthy and delicious, it can also be frozen for up to three months and simply defrosted it in the refrigerator for 12 hours and then reheated on the stovetop over medium heat until hot, for a scrumpdillyicious cold weather comfort food that keeps on giving.

Turkey Chili 
Serves 8

Recipe adapted from Olivia's Cuisine

4 tbsp olive oil, divided
2 lb lean ground turkey
1 large Vidalia onion, finely chopped
3 cloves of garlic, minced
3 14 oz cans black beans, drained (I used dried beans)
1 15 oz can kidney or pinto beans (I used dried beans)
1 28 oz can crushed tomatoes (sodium free)
1 15 oz can diced tomatoes (sodium free)
1 yellow bell pepper, diced
1 red bell pepper, diced
1 yellow pepper, diced
2 cups vegetable broth (sodium free)

1/2 cup dry red wine

1/4 cup Dijon mustard 
1 tbsp chili powder
1 tbsp brown sugar
2 tsp Sriracha hot sauce

1 tbsp ground cumin

2 tbsp Mrs Dash salt-free Extra Spicy blend
1 tsp dried oregano
1/2 tsp cayenne pepper, optional

Optional Toppings: 

Greek plain yogurt & sliced green onions 

In a large Dutch oven or heavy bottomed pot, heat the olive oil, over medium high heat, until shimmering. Add the ground turkey and cook, breaking it apart with a wooden spoon, until browned, about 8 minutes. Remove with a slottled spoon and reserve. Add more olive oil if needed and add the onions and garlic. Sauté until softened and fragrant, about 2 minutes. Add the peppers and cook until softened, 2 more minutes. Return the browned turkey to the pot and add the remaining ingredients. Stir until combined and bring to a boil. Once the chili is boiling, lower the heat to a simmer and cook, uncovered, for 45 to 60 minutes or until it thickens. Taste and adjust seasonings, as needed. Serve immediately, garnished with your favourite toppings.