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Turkey Chili

I received a request via the DNCWWO Facebook page for a beanless chili recipe. I made this turkey chili many years ago. I found the original recipe on It is hearty and filling, and PACKED with vegetables! The original recipe has less 600 calories per serving. I substituted lower-fat options when possible. 

Healthy Turkey Chili


  • 3 tablespoons canola oil, divided
  • 1 ½ pounds lean ground turkey
  • 1 (1 ounce) package taco seasoning mix
  • 1 teaspoon ground coriander
  • 1 teaspoon dried oregano
  • 1 teaspoon chili pepper flakes
  • 2 tablespoons tomato paste
  • 1 (14 ½ ounce) can low-sodium beef broth
  • 1 (7 ounce) can salsa
  • 1 (14 ½ ounce) can crushed tomatoes, or coarsely chopped tomatoes packed in puree
  • 1 (7 ounce) can chopped green chile peppers
  • 1 medium yellow or white onion, finely chopped
  • 1 green bell pepper, diced
  • 3 medium zucchini, halved lengthwise and sliced
  • 1 bunch green onions (scallions), chopped
  • 1 cup low-fat sour cream
  • 1 cup shredded low-fat Cheddar cheese


  1. Heat 1 tablespoon of the oil in a large stock pot over medium-high heat. Cook the turkey in the pot, stirring occasionally. Season with taco seasoning mix, coriander, oregano, chili flakes, and tomato paste, and mix until meat is evenly coated with seasonings. Continue cooking, adjusting heat if necessary, until turkey is well browned.
  2. Pour in beef broth, and simmer to reduce liquid slightly, about 5 minutes. Add salsa, tomatoes, and green chilies, and continue cooking at a moderate simmer for 10 minutes. 
  3. While chili is still cooking, heat another tablespoon of the oil in a large skillet over medium-high heat. Cook onion and green bell pepper, stirring occasionally for 5 minutes, or until onion is translucent and bell pepper is lightly browned. Add onion and bell pepper to the chili in the stock pot, and continue cooking at a very low simmer.
  4. In the same skillet, heat the remaining tablespoon of oil over medium-high heat. Add the zucchini, and cook stirring occasionally, for 5 minutes, or until lightly browned. Add the zucchini to the chili, reduce heat, and continue cooking 15 minutes more. If chili is too thick, add some water.
  5. Ladle chili into serving bowls. Top with sour cream, green onion, and cheddar cheese, and serve.

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