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Turkey Chili

Preppy Kitchen's Turkey Chili

What was life like before the Internet? I can't remember anymore. Today, in the 21st century, I spend my days with my BFF Siri, who tells me the weather, gives me accurate directions and even suggests recipes! Who needs cookbooks when you've got Siri? I recently asked her for a turkey chili recipe and she replied with several recommendations. After perusing them all, I chose this one from Preppy Kitchen.

I've made many turkey chili recipes in my time. This is the Goldilocks version: it's just right. It's got the right amount of chili powder. It's got the right amount of beans and tomatoes. It's got veggies. I was surprised that it even contains a small amount of brown sugar, but I found that the sweetness balances the spices just right. In short, this is the one-and-only healthy chili recipe I will make from now on. Finally: chili nirvana!

I used 93% lean ground turkey instead of ground turkey breast because I think it's more moist and has a better consistency. You can make this your own by adding your favorite vegetables, such as corn or zucchini. I added a cup of frozen corn to our chili and I may add chopped zucchini next time as the weather warms. No hard or fast rules here. The basic recipe works. Everyone, including picky Goldilocks, will love it.

1 Tbsp. olive oil

1 onion, chopped

1 bell pepper, chopped (I prefer red bell peppers)

4 garlic cloves, minced

1 lb. ground turkey (93% lean)

3 Tbsp. chili powder

1 Tbsp. ground cumin

1 tsp. oregano

1 tsp. salt

1/4 tsp. cayenne pepper

1/2 tsp. black pepper

2 (15-oz.) cans diced tomatoes

2 (15-oz.) cans dark red kidney beans, rinsed and drained

1 1/2 cups low-sodium chicken broth

1 Tbsp. packed brown sugar

Heat oil in a large pot over medium heat and add onion, bell pepper and garlic. Cook, stirring frequently, until tender, about 5 minutes. Add ground turkey and cook until no longer pink, breaking up chunks with a wooden spoon.

Add chili powder, cumin, oregano, salt, cayenne pepper and black pepper. Cook 1 minute.

Stir in tomatoes, beans, broth and brown sugar, scraping the bottom of the pot to loosen any stuck-on browned bits. Bring to a boil.

Reduce heat to medium-low and simmer, uncovered, until the chili thickens, about 40-45 minutes. Served topped with shredded cheese, plain Greek yogurt and/or sliced green onions.

Serves 6

WW Points

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