I found this turkey chili recipe directly on the Weight Watchers website. I love this one so much that I wanted to share it here.
Typically, I never follow a chili recipe exactly, however, this one I did and it is now my favorite. This recipe has 2,425 ratings and stands at 4.5 stars out of 5! This many people can’t be wrong.
This is the second time I’ve made this. I love the all the flavors, maybe it’s the paprika in this that makes it so unique! I used Hungarian Paprika. If you are following Weight Watchers this is a 5 point one pot meal. Each 1 1/2 cup serving is 5 Weight Watchers (Points Plus). I enjoyed this with brown rice and it’s also great with spaghetti squash.
Turkey, Bean and Vegetable Chili Recipe
2 spray(s) cooking spray
1 pound(s) uncooked 93% lean ground turkey
1 medium uncooked onion(s), chopped
2 clove(s) (medium) garlic clove(s), minced
2 large uncooked carrot(s), chopped
2 rib(s) (medium) uncooked celery, chopped
1 medium yellow pepper(s), chopped
1 item(s) (medium) uncooked bell pepper(s), orange-variety, chopped
1 Tbsp chili powder
1 Tbsp paprika
2 tsp ground cumin
1 tsp dried oregano
1/2 tsp table salt
1/4 tsp cayenne pepper, optional
29 oz fat-free, reduced-sodium chicken broth
29 oz canned diced tomatoes, with mild green chiles
15 1/2 oz canned kidney beans, rinsed and drained
15 oz fat-free canned refried beans
Coat a 12-inch sauté pan with cooking spray; set over medium-high heat. Brown turkey, breaking up meat with a wooden spoon as it cooks, about 10 minutes; drain and set aside.
Coat a large pot with cooking spray; set over medium heat. Cook onion, stirring occasionally, until soft but not browned, about 5 minutes. Add garlic; cook, stirring, 1 minute. Add carrots, celery and peppers; cook, stirring occasionally, for 5 minutes. Add chili powder, paprika, cumin, oregano, salt and cayenne; stir for 1 minute.
Stir in broth, tomatoes, both types of beans and turkey; bring to a boil. Reduce heat to low and simmer, uncovered, stirring every 5 minutes, about 35 minutes total. Yields about 1 1/2 cups chili per serving.
If you like your chili spicy, make sure to add the cayenne pepper. If you prefer your chili on the milder side, leave out the cayenne pepper and use plain diced tomatoes, instead of ones with green chilies.
Stay tuned for my Weight Watchers One Pot Cookbook review and giveaway.
This recipe was shared over at Make Ahead Meals for Busy Moms Melt in Your Mouth Monday Bloghop! Thanks Jane!
Post Footer automatically generated by Add Post Footer Plugin for wordpress.