Healthy and Delicious Taco Chili Recipe

Super Bowl Sunday usually means football, beer, chicken wings, and chili.

This healthy taco chili recipe that I adapted from Skinny would be perfect to serve at your own bowl party or take with you if you’re attending as a guest.

Taco Chili

I used ground turkey, but you could use lean ground beef and still keep the fat and calories in line. Also, the original recipe called for kidney beans, but I substituted a large can of pinto beans.  I’m sure you would find that you could use the beans and meat of your choice and add your own flair for a delicious chili.


1 pound ground turkey (or extra lean ground beef)
1 28 oz can diced tomatoes
1 28 oz can of pinto beans
1 15 oz can of black beans, rinsed and drained
1 8 oz can tomato sauce
1 1/2 cups onion, chopped
1 cup frozen corn, defrosted
1 packet taco seasoning mix
1 tablespoon cumin
1 tablespoon chili powder


1.  Brown turkey or beef in a large nonstick pan.  Add chopped onion and cook until meat is no longer tender.

2.  Add the remainder of the ingredients and cook on low heat for 30 minutes.


Get creative with chili toppings.  Sour cream, block olives, crushed corn tortilla pieces, shredded cheese and green onions are all good options.


A one cup serving has 245 calories; 4 g fat; 0g cholesterol; 36 g carbs; 9g fiber; 856g sodium, 5g sugar.

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