Lean, Mean, Turkey Chili

A top contender at any chili cook-off!

Did you know:
Both turkey and chicken contain tryptophan. Tryptophan is known to increase serotonin levels in the brain and ward off carbohydrate cravings.

Nutritional Information:
Serving size: 3⁄4 cup
Calories: 251
Fat: 18 g
Carbs: 6 g
Protein: 16 g
Fiber: 3 g

Yield: 13 servings


1 tbsp (15 mL) olive oil

2 cups onions, finely chopped

3 cloves of garlic, minced

1 kg ground lean turkey or chicken breast 2 tsp oregano

1 tsp thyme

2 tsp basil

1⁄4 tsp sea salt

2–3 tbsp (30–45 mL) chili powder

1 cup cubed zucchini

1 can (28 oz/796 mL) diced tomatoes

1 cup tomato sauce

3⁄4 cup water

10 g PGX

1 400 mL can kidney beans

2 cups celery, finely chopped

1 cup fresh parsley, finely chopped


  1. In large saucepan, heat 1 tbsp (15 mL) of the oil over medium heat; sauté turkey, breaking up, until no longer pink, about 8 minutes. Drain off fat; transfer turkey to bowl.

  2. In same saucepan, cook onion, garlic, oregano, thyme, basil, and chili powder until softened, about 3 minutes. Stir in tomato sauce; cook for 1 minute.

  3. Return turkey to pan. Add tomatoes, tomato sauce, black beans, zucchini, kidney beans, celery, water, and PGX. Reduce heat and simmer for 40 minutes.

  4. Stir in parsley and serve.

Recipe Ratings:
VN:F [1.9.22_1171]
Rating: 3.8/5 (4 votes cast)
Based on 4 ratings, average: 3.8