Lean Turkey Chili

Written By Judy Doherty, MPS, PCII
Lean Turkey Chili

Lean Turkey Chili

Yield 4
Author Judy Doherty
Prep time
5 Min
Cook time
25 Min
Total time
30 Min
This filling chili is packed with vitamins, minerals, and fiber.

Ingredients

  • Vegetable oil cooking spray
  • 1 cup chopped onion
  • 2 cloves garlic, minced
  • 1/2 bell pepper, chopped
  • 1/2 jalapeno pepper, seeded, chopped
  • 1/2 pound extra-lean ground turkey breast
  • 2 15-ounce cans of diced tomatoes, no-salt-added
  • 1 15-ounce cans kidney beans, drained
  • 1 teaspoon granulated garlic
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1 teaspoon dried oregano

Instructions

  1. Generously spray a large non-stick skillet with vegetable cooking spray and heat over medium-high heat. Sauté the onion until golden, about 1 minute. Add the green pepper and sauté briefly. Add ground turkey and cook until brown.
  2. Add the rest of the ingredients and bring to a boil. Simmer about 8 minutes.
  3. Chef's Tips: Serve this chili with rice, pasta, or a baked potato.

Nutrition Facts

Calories

214.72

Fat

2.04 g

Sat. Fat

0.46 g

Carbs

30.77 g

Fiber

9.33 g

Net carbs

21.47 g

Sugar

9.51 g

Protein

21.56 g

Sodium

616.83 mg

Cholesterol

31.18 mg
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Judy Doherty, MPS, PCII

Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there, she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland, where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content.

Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.

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