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!

Nutriscore Rating: 83/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

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)

Directions

Step 1

Heat the olive oil in a large pot or Dutch oven over medium heat.

Step 2

Add the diced onion and cook for 3-4 minutes until softened.

Step 3

Add the minced garlic and cook for another 30 seconds, stirring frequently to prevent burning.

Step 4

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.

Step 5

Stir in the diced red and green bell peppers. Cook for 2-3 minutes to slightly soften them.

Step 6

Add the canned diced tomatoes, drained black beans, drained kidney beans, tomato paste, and chicken broth to the pot. Stir to combine.

Step 7

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.

Step 8

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.

Step 9

Taste and adjust seasoning if needed. Add more chili powder or salt according to personal preference.

Step 10

Serve the chili hot, garnished with chopped fresh cilantro and a sprinkle of low-fat shredded cheese if desired.

Nutrition Facts

Serving size	(2430.7g)

Amount per serving	% Daily Value*
Calories	2016.1

Total Fat 50.9g	0%
Saturated Fat 15.3g	0%
Polyunsaturated Fat g
Cholesterol 441.8mg	0%
Sodium 3559.9mg	0%
Total Carbohydrate 199.8g	0%
Dietary Fiber 64.8g	0%
Total Sugars 34.6g
Protein 176.8g	0%

Vitamin D 0IU	0%
Calcium 918.1mg	0%
Iron 28.1mg	0%
Potassium 5217.2mg	0%

*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.

Source of Calories

Fat: 23.3%

Protein: 36.0%

Carbs: 40.7%