Ww Core Chili
Warm, hearty, and packed with nourishing vegetables, this WW Core Chili is the ultimate comfort food for anyone craving a healthy, satisfying meal. This Weight Watchers-friendly recipe features lean ground turkey, vibrant bell peppers, zucchini, and two types of beans, all simmered in a rich, spice-forward tomato base enhanced with chili powder, cumin, and smoked paprika. With no added sugar, low sodium options, and a focus on whole ingredients, this chili is perfect for maintaining wellness goals without sacrificing flavor. Ready in just under an hour and serving six, it’s ideal for meal prep or a cozy family dinner. Garnish with a touch of fresh cilantro and enjoy it on its own or alongside your favorite healthy toppings like non-fat Greek yogurt.
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Recipe Information
Ingredients
- 1 lb Lean ground turkey (93% lean or leaner)
- 1 Medium onion, diced
- 3 cloves Garlic, minced
- 2 Bell peppers (any color), diced
- 1 Zucchini, diced
- 28 oz Diced tomatoes (no salt added)
- 15 oz Tomato sauce (no sugar added)
- 15 oz Black beans (no salt added), rinsed and drained
- 15 oz Kidney beans (no salt added), rinsed and drained
- 2 tbsp Chili powder
- 1 tbsp Ground cumin
- 1 tsp Smoked paprika
- 1 tsp Oregano
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 1 cup Vegetable broth (low sodium)
- 1 light spray Olive oil spray
- 2 tbsp Fresh cilantro (optional, for garnish)
Instructions
Heat a large pot or Dutch oven over medium heat and lightly spray with olive oil.
Add the diced onion and cook for 3-4 minutes, stirring occasionally, until softened.
Add the minced garlic and cook for 1 minute until fragrant.
Add the lean ground turkey to the pot and cook for 5-7 minutes, breaking it up with a wooden spoon, until browned and no longer pink.
Stir in the diced bell peppers and zucchini, cooking for 2-3 minutes until slightly softened.
Add the chili powder, ground cumin, smoked paprika, oregano, salt, and black pepper to the pot and stir to coat the vegetables and turkey evenly in the spices.
Pour in the diced tomatoes, tomato sauce, vegetable broth, black beans, and kidney beans. Stir everything together until well combined.
Bring the chili to a boil, then reduce the heat to low and simmer, uncovered, for 25-30 minutes, stirring occasionally to prevent sticking.
Taste the chili and adjust seasoning if necessary.
Serve hot, garnished with fresh cilantro if desired. Enjoy as is or pair with a side of brown rice or a dollop of non-fat Greek yogurt.
Nutrition Facts
Calories |
2155 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.8 g | 59% | |
| Saturated Fat | 12.3 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 318 mg | 106% | |
| Sodium | 4218 mg | 183% | |
| Total Carbohydrate | 261.1 g | 95% | |
| Dietary Fiber | 79.8 g | 285% | |
| Total Sugars | 69.3 g | ||
| Protein | 171.3 g | 343% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 719 mg | 55% | |
| Iron | 37.1 mg | 206% | |
| Potassium | 7485 mg | 159% | |
*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.
