You are here

David Kirsch's Low-Fat Turkey Chili

David Kirsch's Low-Fat Turkey Chili


  • 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.

Nutrition Information

Per serving: 207 kcal cal., 10 g fat (3 g sat. fat), 231 mg sodium, 3 g fiber, 3 g sugar, 21 g pro., 50 mg calcium, 2 mg iron. Percent Daily Values are based on a 2,000 calorie diet


Add a comment