Photo of Turkey Chili by Chef Eric Greenspan by WW

Turkey Chili by Chef Eric Greenspan

0 - 3
PersonalPoints™ per serving
Total Time
1 hr 30 min
30 min
1 hr


Olive oil

1 tbsp(s)

Sweet red pepper(s)

6 medium, diced small

Uncooked red onion(s)

2 medium, finely diced

Jalapeño pepper(s)

1 medium, seeded, finely chopped

Uncooked 99% fat-free ground turkey breast

2 pound(s)

Chili powder

2 tbsp(s), or to taste

Table salt

4 pinch, or to taste

Ground cumin

3 pinch, or to taste

Canned diced tomatoes

45 oz, (fire-roasted with garlic recommended for heat)

Canned black beans

15 oz, rinsed and drained

Canned pinto beans

15 oz, rinsed and drained

Fat free no sugar canned refried beans

15 oz


½ cup(s)


½ cup(s), chopped


  1. In a large pot, heat oil over medium heat. Add red peppers, onions, and jalapeno; cook, stirring frequently, until onions are translucent and somewhat caramelized, about 10-15 minutes.
  2. Add turkey, chili powder, salt, and cumin; cook, stirring and breaking apart turkey as it cooks, until meat is just browned, 2-3 minutes.
  3. Stir in remaining ingredients, except cilantro, and bring to a boil over high heat, gently stirring to combine all ingredients and make sure nothing sticks to the bottom. Reduce heat to medium-low; simmer, stirring occasionally, until chili is sufficiently thickened, about 45 minutes. Serve garnished with cilantro.
  4. Serving size: about 1 1/3 c


Though the chili is great as is, there are many other topping options. You can serve with chopped green onions, whole cilantro leaves, diced avocado, reduced-fat shredded cheese or nonfat plain Greek yogurt (toppings are not included in the recipe’s Points value).