Nutrition Facts
Servings Per Recipe: 10
Serving Size: 1 serving
Amount Per Serving
Calories 147.3
Total Fat 2.7 g
Saturated Fat 0.8 g
Polyunsaturated Fat 0.2 g
Monounsaturated Fat 0.1 g
Cholesterol 0.0 mg
Sodium 683.1 mg
Potassium 762.9 mg
Total Carbohydrate 21.5 g
Dietary Fiber 4.0 g
Sugars 1.6 g
Protein 11.6 g
Vitamin A 28.1 %
Vitamin B-12 1.1 %
Vitamin B-6 16.6 %
Vitamin C 65.6 %
Vitamin D 0.0 %
Vitamin E 1.0 %
Calcium 6.8 %
Copper 14.4 %
Folate 21.5 %
Iron 13.1 %
Magnesium 14.3 %
Manganese 27.4 %
Niacin 11.7 %
Pantothenic Acid 5.4 %
Phosphorus 12.4 %
Riboflavin 8.2 %
Selenium 3.0 %
Thiamin 14.1 %
Zinc 5.3 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Turkey Chili

View the full Turkey Chili Recipe & Instructions

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Turkey Chili

45 calories of Beans, black, (0.20 cup)

41 calories of Tomatoes, red, ripe, canned, wedges in tomato juice, (0.60 cup)

40 calories of Turkey, Ground turkey, 93% lean, (1 oz)

7 calories of Beef broth, bouillon, consomme, (0.40 cup)

6 calories of Zucchini, (0.20 cup, sliced)

4 calories of Green Peppers (bell peppers), (0.10 cup, chopped)

4 calories of Summer Squash, (0.20 cup, sliced)

1 calories of Celery, raw, (0.20 stalk, medium (7-1/2" - 8" long))

Nutrition & Calorie Comments  

added chili powder to it and it was a hit very good and low fat will make again
GREAT USE OF MY DEHYDRATED SUMMER SQUASH, but I will also add dried Jalepenos or other chili peppers - it's not chili without them! Rotel with green chilis would do it, too. I also cook my own beans, overnite in slow cooker - cheaper & lower sodium. may use dehydrated tomatos, too.
Will try this using fresh tomatoes and Beans I cook myself instead of canned. Also low sodium broth. Will also add some peppers and chili powder.
The second time I've made this chili--added two serranos to the jalepenos and STILL had to add some srirachi sauce for heat. Have to figure out a lower-sodium way to do it, though. Just as tasty as the last time.
Whatever happened to making food from scratch? The canned tomatoes I can allow, but canned beans have so much sodium! I haven't made the recipe yet, don't have squash on hand, but once my garden delivers I'll try it.
Looking at the ingredients, a serving is probably right around 1 cup. Not more than 1 1/4 cup.
Substitution for black beans - any other canned bean - pinto, kidney, northern - will pretty much maintain the nutritional information.