This is hands-down my favorite chili recipe, and it’s one I come back to again and again because it’s just that good — and incredibly easy. It’s also the chili my girls ask for on repeat. In fact, my oldest daughter recently texted me from college asking for the recipe, which tells you everything you need to know.

What I love about this chili (besides the fact that everyone actually eats it) is that it’s packed with flavorful herbs that also happen to be an anti-inflammatory powerhouse. So it’s cozy and comforting, but it also makes you feel good after you eat it — a win-win in my book.

This recipe was originally created by my friend Brigid, a functional medicine dietitian, over at BeingBrigid.com. She has a true gift for creating recipes that are both nourishing and delicious, and I’m so grateful she shared this one with me.

Over the years, I’ve made a few small tweaks depending on what I have on hand or who I’m cooking for. Sometimes I use organic ground turkey instead of chicken, and since my kids prefer things on the milder side, I usually skip the hot sauce and red pepper flakes that was in the original recipe.

But if you love a little heat or want that buffalo-style kick, feel free to add them back in and make it your own. It’s ½ cup Frank’s RedHot Buffalo Sauce ¼ teaspoon red pepper flakes.

This is one of those recipes that becomes part of your routine — simple, cozy, and always a crowd-pleaser.

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Ingredients

• 1 pound ground chicken or ground turkey
• 1 tablespoon extra virgin olive oil
• 1 yellow onion, diced
• 5–6 garlic cloves, minced
• 1 can kidney beans, drained and rinsed
• 1 can great northern beans, drained and rinsed
• 3 cups tomato sauce (no added sugar)
• 3 cups vegetable broth
• 1 tablespoon dried oregano
• 1 teaspoon turmeric
• ½ teaspoon chili powder
• 1 teaspoon black pepper
• ½ teaspoon sea salt

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Instructions

1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the diced onion and minced garlic. Sauté for 3–4 minutes, until fragrant and softened.
3. Add the ground chicken or turkey to the pot. Cook for about 5 minutes, breaking it up as it browns.
4. Once the meat begins to brown, oregano, turmeric, chili powder, black pepper, and sea salt.
5. Add the kidney beans, great northern beans, vegetable broth, and tomato sauce. Stir to combine.
6. Reduce heat to low, cover, and let the chili simmer for 45 minutes, stirring occasionally.

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Serving Suggestions

• Top with sliced avocado, cheese or a dollop of sour cream
• Serve with tortilla chips for scooping
• Pair with your favorite cornbread — we love Krusteaz Gluten-Free Cornbread Mix

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Nutrition Information

Estimated per serving (based on 6 servings, without toppings)

• Calories: ~320
• Protein: ~28g
• Carbohydrates: ~30g
• Fiber: ~8g
• Fat: ~10g
• Saturated Fat: ~2g
• Sodium: ~780mg

Nutrition values will vary based on the specific brands used and optional toppings added.

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Storage Tips

• Store leftovers in an airtight container in the refrigerator for up to 4 days
• This chili freezes well for up to 3 months

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