Trisha's Homemade Turkey Chili

Trisha's Homemade Turkey Chili
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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 289.8
  • Total Fat: 2.4 g
  • Cholesterol: 27.5 mg
  • Sodium: 928.2 mg
  • Total Carbs: 39.9 g
  • Dietary Fiber: 10.6 g
  • Protein: 24.4 g

View full nutritional breakdown of Trisha's Homemade Turkey Chili calories by ingredient
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Delicious alone, on eggs, in quesadillas... Delicious alone, on eggs, in quesadillas...
Number of Servings: 8


    1-lb. Jenni-O Extra Lean Ground Turkey Breast 99% FF

    1-can (drained & rinsed) Del Monte Whole Kernel Corn

    1-can (drained & rinsed) S & W Kidney Beans, 50% Less Sodium

    1-can (drained & rinsed) S&W Premium Black Beans 50% Less Sodium

    1-can (drained & rinsed) SW Pinto Beans 50% Less Sodium

    1-can (keep juices) Hunts Fire Roasted Diced Tomatoes

    2-cloves of Garlic (diced)

    1-cup Yellow Onion (diced)

    *Optional*1-Jalapeno Peppers (diced)

    1/2-tsp Lawry’s Seasoned Salt

    1/2-tsp McCormick Hot Mexican Style Chili Powder

    1/2-tsp Paprika

    1/2-tsp McCormick Montreal Chicken Seasoning (25% Less Sodium)

    1/2-tsp McCormick Grill Mates Garlic & Onion Medley

    *Optional* 1/2-tsp Mrs. Dash EXTRA Spicy

    1/2-cup Prego Veggie Smart Chunky & Savory Sauce

    1/2-cup Water


Add all diced veggies into a large boiling pot, caramelize them for a few minutes. Add the ground turkey and all the spices. Cook the meat all the way through, use wooden spoon to break up the meat pieces. Once the turkey is no longer pink, add the canned tomatoes, the tomato sauce and water and stir until the meat & veggies are evenly coated. Bring to a boil. Reduce to a simmer and add all the rinsed canned veggies. Cover and cook low for 10 minutes. Stir to avoid sticking, add a tbsp of water more if needed. Cook for an additional 10 minutes. Remove from heat, it will thicken as it cools. Top with Fat Free PLAIN Greek Yogurt, sour cream, green onion or 1/4cup Cheddar Cheese. Enjoy!

Serving Size: 8--3/4cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user ICANDOTHISTRISH.

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