Super Bowl Turkey Chili

by Anne Bennett on January 19, 2015

Back in 2009 I posted this recipe for a healthy turkey chili. At the time it was making the rounds at Weight Watcher meetings in California because it was very low in WW Points. One of my Kansas WW members got the recipe from a friend in San Diego, who raved about it. That’s the nature of super low-point recipes — they tend to go viral quickly.

Since the subject at WW meetings this week deals with partying, specifically Super Bowl partying, this recipe fits the bill. It serves a lot of people, it’s easier to make than most chili — this one uses a packet of chili seasoning instead of individual spices — and it’s so good no one will know you’re feeding them chili that came from Weight Watcher members.

There’s another, smaller recipe for turkey vegetable chili on hungry poodle that comes from the Weight Watchers web site. It’s serves 6 and has 6 WW Points per serving. If your crowd prefers heartier fare with slightly higher WW Points, you might want to look at that recipe. This chili is thinner in consistency than the heartier version because of the added chicken broth. Choose your poison points.

Warning: according to the American Snack Food Association (yes, there really is one!) Super Bowl Sunday is America’s biggest snacking day of the year. Don’t let that fact come between you and a lower weight next week.

Three 3-cup containers ready for the freezer!

This makes a big pot of chili. Here are my three 3-cup containers ready for the freezer.

12 ounces 93% lean ground turkey
1 medium onion, chopped
2 (28-oz.) cans diced tomatoes
1 medium zucchini, chopped
1 medium yellow squash, chopped
4 celery stalks, chopped
2 green and/or red bell peppers, chopped
1 (15-oz.) can dark red kidney beans, rinsed and drained
1 (15-oz.) can black beans, rinsed and drained
1 (15-oz.) can low-sodium chicken broth
1 (2 oz.) packet of chili seasoning (I used Williams Original*)
Salt and pepper to taste

Spray a large Dutch oven with nonstick spray and saute turkey and onion until browned, about 10 min.

Add tomatoes, squash, celery, bell peppers, beans, broth and chili seasoning. Bring to a boil and simmer until vegetables are tender, about 20 minutes. Adjust seasoning, adding salt or pepper to taste. If you use a chili seasoning that contains no added salt, which I did, you’ll have to add at least 1 1/2 t. of salt.

Serve this with plain Greek yogurt on top, and add a few pickled jalapeno peppers for extra punch.

*I looked at all of the chili seasonings at the supermarket and Williams seemed to be the most “real.” It has no MSG, no salt, no sugar, no additives.

The original recipe called for two (15-oz.) cans of broth, but I found that the chili was watery with that much liquid. I also tried this first in a slow cooker, which, with that much liquid, didn’t work very well. If you want to cook this in a slow cooker, I’d only add one or two cups of broth. Remember, at a slow cooker’s low temperatures, vegetables give off lots of their own liquid, thus you need to add less.

Makes approximately 15 cups
WW Points per cup: 3

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