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Oh, how I love Autumn! The colder weather always puts me in the mood for hot tea, Chicken Wild Rice Soup (made with wild rice caught by my father-in-law) and my favorite healthy chili recipe! This chili should warm you up really nicely.
Like with most recipes I usually play around with the spices and ingredients. I love to have a base and then throw in things that I think will make a dish really tasty.
I usually use 1 pound of lean ground turkey breast. I’ve also used ground buffalo (which is amazing btw, but spendy$$).
Another optional secret ingredient I use in this dish to kick it up a notch is Chipotle Tabasco Sauce. This gives my chili that extra hearty bold flavor.
1 – Pound of ground lean turkey breast (or ground buffalo, if you prefer). You could also use lean grass-fed ground beef.
1 – Package of McCormick’s Chili Seasoning Mix (gluten-free). I get mild, but if you like yours spicier you can get the regular one.
2 – Cans of Hunt’s Seasoned Tomato Sauce for Chili.
1 – Can of Low or No sodium Hunt’s tomato paste.
Optional Items: (for adding individually)
A few drops of Chipotle Tabasco (you can put this in the entire dish of chili or just in individual bowls)
Mexican cheese (any brand is fine but I prefer Crystal Farms)
- Brown ground meat in a large pot
- Once meat is cooked add the two cans of tomato sauce and bring to a low boil
- Add tomato paste, stirring into the mixture
- Add the can (or cans if you prefer more beans) of chili beans to the mixture and mix well
- Cover the pan with a lid, reduce heat to medium-low and let simmer for about 30-40 minutes
Once finished bowl it up and garnish with your favs. I personally use the Mexican cheese you can use chopped onions, sour cream, etc. Just be careful of those extras 😉
I love to make this and then have the leftovers for lunch throughout the week. When you let the flavors sit, the dish becomes even more delish! Enjoy!
If you loved this recipe, please leave a comment and let me know!
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