Turkey Chili Crunch

Turkey Chili Crunch

4.3 of 5 (3)
member ratings
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


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.

Member Ratings For This Recipe

  • no profile photo

    Never mind I looked right over it...whoops. - 5/17/19

  • no profile photo

    Very Good
    great - 2/24/17

  • no profile photo

    Very Good
    great - 2/23/17

  • no profile photo

    it took awhile to cook...... but it was awesome and great to freeze the leftovers! - 8/5/09