Photo of Turkey Chili by Chef Eric Greenspan by WW

Turkey Chili by Chef Eric Greenspan

Total Time
1 hr 30 min
30 min
1 hr
Chili is easy, one-pot, comfort food that you can enjoy all year long. Let it simmer for the right amount of time so the flavors really blend. Serve this chili as written or with a variety of other toppings such as 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).


Vegetable oil

1 Tbsp

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, or to taste

Table salt

4 pinch(es), or to taste

Ground cumin

3 pinch(es), 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 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