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Hey there!

Today my boyfriend and I did a variation on traditional chili! A great way to lower calories and fat content in a ground beef recipe is to replace the beef with ground turkey! The ground turkey has a lighter taste, and goes great with just about anything! This recipe is great in the winter, and also full of leen protein in the summer!


  • 1 tablespoon olive oil
  • 1 pound leen ground turkey
  • 1 large onion, chopped
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano leaves, crushed
  • 1/2 teaspoon ground black pepper
  • 4 cloves of garlic
  • 1 tablespoon low sodium worcestershire sauce
  • 1 3/4 cups low sodium Chicken Broth
  • 1 cup chunky Salsa
  • 1 can low sodium black beans, rinsed and drained
  • 1 can low sodium kidney beans, rinsed and drained


  1. Heat the oil in a large saucepan over medium-high heat. Add onions and garlic,. Cook until lightly browned, about 5 minutes.
  2. Add the turkey, chili powder, cumin, oregano, worcestershire, and black pepper. Cook until turkey is well browned, stirring frequently to break up meat.
  3. Stir the broth, salsa, and beans into the saucepan. Heat to a boil. Reduce the heat to low.
  4.  Cover and cook for 30 minutes. Stir the chili occasionally while cooking.

Makes 6 servings, if you have leftovers, they can be kept in fridge for up to one week. What a great afternoon snack!

This recipe was adapted from allrecipes.com.

Don’t be afraid to add your own combination of spices to customize your leen turkey chili!