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Turkey Chili

Low Calorie Recipe

Two incredible variations of turkey chili. One is a more standard version, while the second adds pumpkin!

Turkey Chili

Turkey Chili

Turkey Chili with bell peppers, onions, and garlic cooked until tender with beans, tomatoes, turkey and seasonings.

1/2 teaspoon olive oil
1 cup bell peppers, chopped
1 cup onions, chopped
2 cloves garlic, minced
30 ounces dark red kidney beans, canned, drained and washed
29 ounces crushed tomatoes
1 cup water
3 cups turkey breast, skinless, cooked, cubed
1 tablespoon chili powder
1 teaspoon coriander
1 teaspoon cayenne pepper
1 teaspoon salt
1 cup fat free Cheddar cheese, grated

In a skillet, heat oil over low heat. Add bell peppers, onions, and garlic. Cook until tender.

Add beans, tomatoes, water, turkey, chili powder, coriander, red pepper flakes, and salt. Simmer 25 minutes.

Recipe makes 8 servings
Calories: 243; Fat: 2g; Protein: 24g; Carbohydrate: 30g; Cholesterol: 36mg; Sodium: 884mg

Calories from Fat:  7-percent


Pumpkin Bean Turkey Chili

A hearty fall favorite this filling turkey and pumpkin chili is brimming with healthful vegetables and satisfying flavor.

Pumpkin

1/2 teaspoon olive oil
1/2 cup onions, chopped
2 cloves garlic, minced
1 cup bell peppers, chopped
1-1/2 teaspoon oregano
1-1/2 teaspoon cumin
1-1/2 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon black pepper
14-1/2 ounce can chicken broth
15-1/2 ounce can great northern beans, drained and washed
16 ounce can dark red kidney beans, drained and washed
14-1/2 ounces crushed tomatoes, undrained
15 ounces canned pumpkin
2-1/2 cups turkey light meat, skinless, cooked and cubed
1/2 cup water

Heat oil in a saucepan over medium heat. Add onions, garlic, bell peppers, oregano, cumin, chili powder, salt, and black pepper; cook until vegetables are tender. Stir in chicken broth, beans, tomatoes, pumpkin, turkey, and water. Bring to a boil, stirring occasionally. Simmer 45 minutes over low heat.

Recipe note: This recipe can be made ahead and stored in an airtight container for up to three weeks in the refrigerator or at room temperature. Recipe makes 10 servings.

Nutrition information: Calories: 181; Fat: 2g; Protein: 17g; Carbohydrate: 26g; Cholesterol: 25mg; Sodium: 729mg
Calories from Fat: 9 percent