Pan method — keeps the chili thick and flavorful while reawakening the spices and aroma.
Turkey Chili with Rice
Meal credits 1
Paleo/Keto Option Available
A wholesome, island-style turkey chili slow-simmered with beans, tomatoes, and spices, served with fluffy white rice. High-protein, hearty, and full of that comforting homemade flavor.
Ingredients
Ground Turkey, Black Beans, Onions, Diced Tomatoes, Tomato Sauce, Turkey Stock, Jalapeños, Bell Peppers, White Rice, Chili Powder, Salt, Pepper.
| Nutrient | Unit | Value | Keto / Paleo |
|---|---|---|---|
| Calories | kcal | 482 | 257 |
| Fat | Grams | 8 | 7 |
| Carb | Grams | 48 | 9 |
| Protein | Grams | 39 | 36 |
Heating Instructions
Top with shredded cheese, diced onions, or avocado. Add a squeeze of lime or a dollop of sour cream for that perfect balance of heat and creaminess.
Heat 2½–3½ minutes on medium-high, covered or vented. Stir halfway for even heating. Let rest 1 minute before serving.
Not recommended — air fryer will dry out the chili.
Preheat to 350°F. Transfer to an oven-safe dish, cover with foil, heat 12–14 minutes until hot. Stir gently before serving.
Heat 1 tsp oil in a pan on medium. Add chili and rice, sauté 3–4 minutes, stirring occasionally until hot and steamy.