Once a Week Turkey Chili 5 Points
Make meal prep a breeze with this hearty, flavor-packed "Once a Week Turkey Chili 5 Points," an irresistible dish that's perfect for busy weeknights or cozy weekends. Featuring lean ground turkey, a medley of colorful vegetables, and protein-rich beans, this chili is seasoned with a bold blend of chili powder, cumin, smoked paprika, and a kick of optional cayenne. Simmered to perfection in a savory tomato and low-sodium chicken broth base, this recipe is both wholesome and satisfying at just 5 points per serving. With a quick prep time of 15 minutes and an easy 40-minute cook time, you'll have six generous servings of comforting chili ready to enjoy all week. Garnish with fresh cilantro for a burst of color and freshness, and savor a guilt-free, nutritious meal that's big on flavor and low on fuss! Perfect for meal planners and chili lovers alike, this recipe checks all the boxes for healthy, delicious, and convenient cooking.
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Recipe Information
Ingredients
- 1 pound lean ground turkey (93% lean)
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 1 medium bell pepper, diced (any color)
- 3 cloves garlic cloves, minced
- 28 ounces canned diced tomatoes (no salt added)
- 15 ounces canned kidney beans, drained and rinsed
- 15 ounces canned black beans, drained and rinsed
- 1 cup low-sodium chicken broth
- 2 tablespoons tomato paste
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 0.5 teaspoon cayenne pepper (optional, for heat)
- 0.75 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (for garnish)
Instructions
Heat olive oil in a large pot or Dutch oven over medium heat.
Add diced onion and bell pepper to the pot. Sauté for 5-7 minutes until softened.
Stir in minced garlic and cook for an additional 1-2 minutes, until fragrant.
Add the ground turkey to the pot. Use a wooden spoon to break it up into small pieces as it cooks. Cook for about 8-10 minutes, or until the turkey is no longer pink.
Stir in the chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper (if using), salt, and black pepper. Let the spices toast for 1 minute to release their flavors.
Add the tomato paste and stir to coat the turkey evenly. Then, add the canned diced tomatoes, kidney beans, black beans, and chicken broth to the pot. Stir well to combine.
Bring the chili to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for 20-25 minutes, stirring occasionally, to allow the flavors to meld together.
Taste the chili and adjust the seasoning if needed (e.g., more salt or spices).
Ladle the chili into bowls and garnish with chopped cilantro before serving.
Nutrition Facts
Calories |
1992 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.6 g | 74% | |
| Saturated Fat | 14.5 g | 72% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 318 mg | 106% | |
| Sodium | 3659 mg | 159% | |
| Total Carbohydrate | 203.7 g | 74% | |
| Dietary Fiber | 65.3 g | 233% | |
| Total Sugars | 41.0 g | ||
| Protein | 162.0 g | 324% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 611 mg | 47% | |
| Iron | 29.8 mg | 166% | |
| Potassium | 5715 mg | 122% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
