Leftover Turkey Chili

Nov 26 2008

Tired of leftover turkey sandwiches?  Smoky cumin and peppers will give a slow cooked flavor to this quick cooking chili.  Original recipe from Sarah Lowe.

Serves 6

Dietitian's Tip: 

Make use of left over dinner rolls with these simple chips. Thinly slice dinner rolls, spray lightly with cooking spray, sprinkle with garlic powder and toast in a 500 degree oven for instant “chips” to dip in the chili.

If you would like a thicker chili mash half the beans with a potato masher before adding them to the chili. This will release their starch and help thicken the chili.


1 tbsp olive oil
2 tbsp diced onion
2 tsp diced garlic
1 15 oz. can low sodium black beans
1 cup shredded precooked white meat turkey
3 tbsp roasted red pepper, canned in water, drained
1 32 oz. can roasted diced tomato w/ juice
1/2 tbsp chili powder
1 tbsp cumin
1/2 tsp red pepper flakes
1/2 tsp salt
6 tbsp plain fat-free yogurt
6 tbsp shredded cheddar cheese


In a large Dutch oven heat oil over medium heat, add the onions and garlic and sauté until the onions are translucent, about 3-4 minutes.

Add the remaining ingredients, except the yogurt and cheese, to the Dutch oven and stir thoroughly to combine.

Bring chili to a simmer, cover and let cook for 10-15 minutes.

Once chili is done, remove from heat, serve topped with 1 tbsp yogurt and 1 tbsp shredded cheddar cheese.

Nutrition Information: 

Per serving: 140 calories, 4 g fat, 2 g saturated fat, 16 g carbohydrates, 11 g protein, 5 g fiber, 306 mg sodium, 111 mg calcium