Ww Turkey Chili
Warm up any day with this hearty and healthy WW Turkey Chili, a flavorful spin on classic chili that's both satisfying and guilt-free. Made with lean ground turkey, vibrant bell peppers, protein-packed black and kidney beans, and a medley of warm spices like chili powder, cumin, and paprika, this dish delivers bold, comforting flavors while keeping things light. Simmered to perfection in a savory tomato base with low-sodium chicken broth, this chili is perfect for weeknight dinners or meal prep. Customize the heat level with optional cayenne pepper, and finish with fresh cilantro and a sprinkle of low-fat shredded cheese for a deliciously wholesome bowl. Ready in under an hour, this Weight Watchers-friendly chili serves six and is guaranteed to be a crowd-pleaser!
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Recipe Information
Ingredients
- 1 pound Ground turkey (93% lean)
- 1 tablespoon Olive oil
- 1 medium Yellow onion, diced
- 3 cloves Garlic, minced
- 1 medium Red bell pepper, diced
- 1 medium Green bell pepper, diced
- 14.5 ounces Canned diced tomatoes (no salt added)
- 15 ounces Canned black beans, drained and rinsed
- 15 ounces Canned kidney beans, drained and rinsed
- 2 tablespoons Tomato paste
- 1 cup Low-sodium chicken broth
- 2 tablespoons Chili powder
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 teaspoon Dried oregano
- 0.25 teaspoon Cayenne pepper (optional for spice)
- 2 tablespoons Fresh cilantro, chopped (for garnish)
- 0.5 cup Low-fat shredded cheese (optional, for serving)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and cook for 3-4 minutes until softened.
Add the minced garlic and cook for another 30 seconds, stirring frequently to prevent burning.
Add the ground turkey to the pot. Cook for 5-7 minutes, breaking it apart with a wooden spoon, until it is browned and fully cooked.
Stir in the diced red and green bell peppers. Cook for 2-3 minutes to slightly soften them.
Add the canned diced tomatoes, drained black beans, drained kidney beans, tomato paste, and chicken broth to the pot. Stir to combine.
Sprinkle in the chili powder, ground cumin, paprika, salt, black pepper, dried oregano, and cayenne pepper (if using). Mix well to evenly distribute the spices.
Bring the chili to a simmer, then reduce the heat to low. Cover the pot and let it cook for 25-30 minutes, stirring occasionally.
Taste and adjust seasoning if needed. Add more chili powder or salt according to personal preference.
Serve the chili hot, garnished with chopped fresh cilantro and a sprinkle of low-fat shredded cheese if desired.
Nutrition Facts
Calories |
2016 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.9 g | 65% | |
| Saturated Fat | 15.3 g | 76% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 442 mg | 147% | |
| Sodium | 3560 mg | 155% | |
| Total Carbohydrate | 199.8 g | 73% | |
| Dietary Fiber | 64.8 g | 231% | |
| Total Sugars | 34.6 g | ||
| Protein | 176.8 g | 354% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 918 mg | 71% | |
| Iron | 28.1 mg | 156% | |
| Potassium | 5217 mg | 111% | |
*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.
