ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Turkey Chili

Yield 8 servings (serving size: 1 1/2 cups)

Ingredients

  • Cooking spray
  • 2 pounds ground turkey
  • 2 (15-ounce) cans kidney beans, undrained
  • 2 (14 1/2-ounce) cans no-salt-added whole tomatoes, undrained and chopped
  • 2 (8-ounce) cans no-salt-added tomato sauce
  • 1/2 cup chopped onion (about 1 small)
  • 1/4 cup dry red wine
  • 2 tablespoons chili powder
  • 1 teaspoon dried parsley flakes
  • 3/4 teaspoon dried basil
  • 3/4 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground red pepper
  • 2 garlic cloves, minced
  • 1 bay leaf
  • Shredded reduced-fat Cheddar cheese (optional)

Nutrition Information

  • calories 310
  • caloriesfromfat 0.0 %
  • fat 9.1 g
  • satfat 2.1 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 29.1 g
  • carbohydrate 28.4 g
  • fiber 9.5 g
  • cholesterol 96 mg
  • iron 0.0 mg
  • sodium 693 mg
  • calcium 0.0 mg

How to Make It

  1. Coat a Dutch oven with cooking spray; place over medium heat until hot. Add turkey, and cook until browned, stirring until it crumbles.

  2. Add beans and next 14 ingredients; bring to a boil. Cover, reduce heat, and simmer 2 hours, stirring occasionally. Discard bay leaf. Top with cheese, if desired (cheese not included in analysis).

All-New Complete Step-by-Step Diabetic