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Recipe of the Month

Turkey and Bean Chili


This is great fall meal; quick, tasty and low calorie.  Serve with homemade corn bread.




1 cup red onion, chopped


1 poblano, jalapeño or habanero chile (depending on how hot you like your chili), chopped


1 teaspoon minced garlic


1 ¼ pounds 1 percent fat ground turkey


1 tablespoon chili powder


2 tablespoons tomato paste


2 teaspoons dried oregano


1 teaspoon ground cumin


1/4 teaspoon pepper


1 14-ounce can cannellini beans, rinsed and drained


1 14-ounce can diced tomatoes, undrained


14 ounces low fat, lower- sodium chicken broth (Trader Joe’s low fat broth is a good choice)


Fresh chopped cilantro for garnish


Heat a large saucepan over medium heat.  Add the first four ingredients and cook for 6 minutes, or until turkey is cooked, breaking up turkey with a wooden spoon.  Stir in chili powder and next 7 ingredients; bring to a boil.  Reduce heat and simmer for 10 minutes.  Garnish with the chopped cilantro.


Serves 6


Per Serving:


Calories: 211

Fat: 6.5g

Protein:  22.5g

Carbohydrate: 16.4g

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