Turkey Chili Crunch

Turkey Chili Crunch

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 311.6
  • Total Fat: 11.9 g
  • Cholesterol: 56.1 mg
  • Sodium: 489.0 mg
  • Total Carbs: 30.6 g
  • Dietary Fiber: 7.8 g
  • Protein: 21.7 g

View full nutritional breakdown of Turkey Chili Crunch calories by ingredient
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Low fat and delicious recipe from Cook Yourself Thin Low fat and delicious recipe from Cook Yourself Thin
Number of Servings: 6


    tablespoon olive oil
    1 pound ground turkey
    2 teaspoons chili powder
    1 teaspoon ground cumin
    1 teaspoon dried oregano
    Pinch ground cinnamon
    1/2 red onion, chopped
    3 cloves garlic, chopped
    2 carrots, diced 1/2 inch
    1 14-ounce can chopped whole tomatoes, with juice
    1/2 chipotle pepper in adobo, seeded and chopped, with about 1/2 teaspoon adobo sauce
    3 cups water
    1 tablespoon cocoa powder
    2 14-ounce–15-ounce cans pinto beans, drained and rinsed
    1/2 cup chopped cilantro, plus 1/4 cup for serving
    Bittersweet chocolate, grated, for serving
    3 scallions, chopped, for serving
    1/2 cup nonfat yogurt, for serving
    Tortilla chips, for garnish


Serves 6
Calories per serving: 355

. In a large, heavy-bottomed saucepan, heat the oil over medium heat. Add the turkey, 1/2 teaspoon salt and 1/4 teaspoon pepper, and cook, stirring, 3 minutes. Add the chili powder, cumin, oregano and cinnamon, and cook, stirring, 3 minutes, or until the water evaporates and the turkey sizzles.

2. Add the onion, garlic, and 1/2 teaspoon salt. Cover and cook until the onion is wilted, 5 to 7 minutes. If the onion or the spices begin to stick to the pan, add 2 tablespoons water and scrape with a wooden spoon to release.

3. Add the carrots, tomatoes, chipotle pepper, water and cocoa powder.

Bring to a simmer; reduce the heat to low, and cook, partially covered, 25 minutes. Stir in the beans and 1/2 cup cilantro, and cook 15 more minutes.

4. Spray a whole-wheat tortilla with cooking spray and season with salt and pepper (or cayenne and ground cumin). Slice thinly and bake in a preheated 400 degree oven for 5 to 10 minutes, until crispy.

5. To serve, ladle into soup bowls. Top with scallions, the remaining cilantro, a spoonful of yogurt and some grated chocolate! Garnish with tortilla chips.

Number of Servings: 6

Recipe submitted by SparkPeople user KLBRZE.

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