Yummy Turkey Chili

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4.7 of 5 (22)

Nutritional Info

Servings Per Recipe: 10
Amount Per Serving
Calories: 219.9

Total Fat: 7.5 g
Cholesterol: 64.0 mg
Sodium: 1,228.0 mg
Total Carbs: 17.9 g
Dietary Fiber: 6.3 g
Protein: 22.4 g

View full nutritional breakdown of Yummy Turkey Chili calories by ingredient

Introduction

This turkey chili is very tasty. My husband doesn't like ground turkey, onions or celery, and he doesn't even know these ingredients are in the chili. He told me yesterday, "Wow honey, this is the best batch of chili you've ever made!" Little did he know it's a lower fat and more flavorful version of the beef dish I've made for years! This turkey chili is very tasty. My husband doesn't like ground turkey, onions or celery, and he doesn't even know these ingredients are in the chili. He told me yesterday, "Wow honey, this is the best batch of chili you've ever made!" Little did he know it's a lower fat and more flavorful version of the beef dish I've made for years!

Minutes to Prepare: 30

Minutes to Cook: 210

Number of Servings: 10

Ingredients

2 lbs 93 % lean ground turkey

1 medium onion finely chopped (about a cup)

4 cloves garlic (crushed)

2 cans whole, peeled tomatoes (I use a blender on these as we don't like big chunks of tomatoes in our chili)

4 medium stalks of celery chopped thinly (about 2 cups)

6 tablespoons of chili powder (you can adjust this to taste...use less for a milder chili)

2 tsp salt

2 tsp splenda (you can use sugar, but since I'm a diabetic, I don't cook with sugar)

2 tsp Worcestershire sauce

2 1/2 cups uncooked pinto beans (I cook these separately while my chili is cooking and add them after the chili mixture is cooked well. If you don't like beans in your chili, you can leave them out. (salt to taste while beans are cooking, I add 1-2 tsp after the first soak and after the beans are brought to the second boil. Adding salt too soon to beans can make them tough)

Directions

If you're going to add pinto beans to the chili, sort and rinse 16 oz or 2 1/2 cups of dried pinto beans before starting the chili mixture. Place the beans in a large sauce pan and cover with 6 cups of water. Heat to boiling and remove from heat. Cover beans and let sit for one hour. After an hour, place soaked beans in collander and rinse well, then return to pan to complete the cooking process by again covering the beans with hot water and bringing them to a boil. Cover and reduce heat and simmer until tender, about 1 to 1 1/2 hours. If not adding beans, or if using canned beans (2 cans of pinto beans can be added to chili when it's almost done. This will significantly cut down on cooking time). While the beans are cooking, start the chili mixture by first crumbling the ground turkey into a large skillet. You may want to spray your skillet with Pam as ground turkey has less fat and will sometimes stick to your skillet. Prepare the chopped onion and crushed garlic. Cook and stir the ground turkey, onion and garlic over medium high heat until the turkey is well cooked and no pink remains. Drain excess juices. Stir in blended tomatoes (with liquid), celery, chili powder, 2 teaspoons of salt, splenda, and Worcestershire sauce. Heat to boiling then reduce heat. Cover and simmer for 1 1/2 hours. This works out well if you are cooking the beans as they should be ready to add to the chili mixture once the chili has completed simmering. At this point, add the beans to the chili mixture including the liquid from the beans. Bring mixture to a second boil then reduce heat and simmer chili with beans uncovered until desired consistency is reached. Usually another 30 minutes or so. This recipe yields 10 one-cup servings and freezes well.

Number of Servings: 10

Recipe submitted by SparkPeople user KR2165.