Turkey Chili with Black Beans

This is a Weight Watchers recipe, except I decrease the chili powder and Creole seasoning by half. It’s also good without the chilis, especially if you have a husband who doesn’t love spicy food. I think this chili is better than the traditional kind, and it’s much healthier. I’ve made it a couple of times recently and am ready to make it again. Come join me for a bowl!  🙂

Turkey Chili with Black Beans          

  • 1 large red onion, chopped
  • 1 (4 1/2 ounce) can chopped mild green chilis
  • 3 garlic cloves, minced
  • 2 tblsp. chili powder
  • 2 tblsp. salt-free Creole seasoning
  • 1 pound ground skinless turkey breast
  • 2 (14 1/2 ounce) cans no-salt added diced tomatoes
  • 1 cup fat-free salsa
  • 1/2 cup water
  • 2 (15 1/2-ounce) cans reduced-sodium black beans, rinsed and drained
  1. Spray nonstick Dutch oven with nonstick spray and set over medium heat. Add onion and cook, stirring, until softened, about 5 minutes. Add chiles, garlic, chili powder, and Creole seasoning; cook, stirring, until fragrant, about 1 minute. Add turkey and cook, breaking it apart with wooden spoon, until browned about 8 minutes.
  2. Stir tomatoes, salsa, and water into turkey mixture; bring to a boil. Reduce heat and simmer, covered, until flavors are blended and chili is slightly thickened, about 1 hour. Stir in beans and cook until heated through, about 3 minutes longer.

Pers serving (1 1/3 cups): 465 grams, 230 Cal, 2 g Total Fat, 0 g Sat Fat, 0 g Trans Fat, 602 mg Sod, 34 g Total Carb, 9 g Total Sugar, 10 g Fib, 26 g Prot, 82 mg Calc.  (6  WW Points for 1 serving)

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Comments
5 Responses to “Turkey Chili with Black Beans”
  1. rmadere says:

    That looks good. I’ll give that a try.

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