Turkey Chili

This cold weather favourite is packed with fibre and protein, making it a satisfying meal.  I like to toss in chopped kale or baby spinch near the end of cooking to get my greens.

Turkey Chili


Quantity Ingredients
1 tbsp (15 ml) Canola oil
1/2 cup (125 ml) Celery, chopped
1/4 cup (60 ml) Onion, chopped
2 Garlic cloves, minced
1 lb (454 grams) Lean ground turkey
1 28 oz. (796 ml) can diced tomatoes
1 19 oz. (540 ml) can kidney beans, drained and rinsed
1 19 oz. (540 ml) can black beans, drained and rinsed
3 tbsp (45 ml) Chili powder (or more to taste)
1 tsp (5 ml) Ground cumin
1/4 tsp (1 ml) Cayanne pepper (or to taste)


In a large saucepan, heat oil over medium heat.  Add celery, onions, and garlic.  Cook for 3 to 4 minutes, or until golden and fragrant, stirring occasionally.  Add turkey; sauté until cooked through.

Add tomatoes, kidney and black beans, chili powder, cumin and cayenne.  Cover and simmer for 30 minutes.  Serve warm.

Serves 6

Per serving: 371 cal, 27 g pro, 10 g total fat (2 g sat. fat), 45 g carb, 12 g fiber, 60 mg chol, 437 mg sodium

Nutrition Facts

Calories 371
Cholesterol 60
Carbohydrates 45
Fiber 12
Protein 27
Fat 10
Saturated Fat 2
Trans Fat 0
Sodium 437

Source: No-Fail Diet