David Kirsch's Low-Fat Turkey Chili
David Kirsch's Low-Fat Turkey Chili

Photo Credit

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This Recipe

  • Skill Level: Beginner
  • Serves: 4
  • Start to Finish: less than 1 hour

Nutrition Facts

Amount per serving:
Total Calories: 207kcal (10%)
  • 231mg (10%) Sodium
  • 8g Carbs
  • 3g Fiber
  • 10g (15%) Fat
  • 3g (13%) Saturated Fat
  • 3g Sugars
  • 21g Protein
  • 50mg (5%) Calcium
  • 2mg (13%) Iron
207kcal (10%)231mg (10%)8g3g10g (15%)3g21g3g (13%)

This is one of David's cold-weather favorites! Whip up a batch whenever the temperature drops, and enjoy!


  • 1 pound lean ground turkey meat
  • 1 cup peeled and grated carrot
  • 2/3 cup chopped onion
  • 2/3 cup chopped celery
  • 1 clove of garlic, minced
  • 2 teaspoons chili powder
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • 1/8 teaspoon ground cayenne pepper
  • 2 ounces chopped plum tomato, in juice
  • Pinch salt and pepper



1. Heat a 3-quart nonstick saucepan over high heat and coat with cooking spray.
2. Add the turkey, and season to taste with salt and pepper. Cook for 2 to 3 minutes, breaking up the turkey into pieces, until browned.
3. Remove to a bowl, and cover with foil to keep warm.
4. Reduce the heat to low, and add the carrot, onion, celery, and garlic. Cook for 3 to 5 minutes, until the vegetables begin to soften.
5. Add the chili powder, paprika, cumin, and cayenne. Cook, stirring, for 1 minute.
6. Increase the heat to medium, and add the tomato, stock, and bay leaf. Bring to a boil over high heat.
7. Reduce the heat to medium-low, and simmer for 15 minutes, covered.
8. Add the browned turkey, and simmer for 5 minutes more.
9. Remove and discard the bay leaf before serving.

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