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Turkey Chilli

Avid chilli fans may want to increase the amount of chilli powder.


1 tablespoon canola oil
1 pound (450 g) ground turkey
1 onion, chopped
1 garlic clove, crushed
3 large tomatoes, peeled and chopped
1 (8-ounce/230-g) can low-sodium tomato sauce
1 tablespoon chilli powder
1 tablespoon chopped fresh oregano or 1 teaspoon dried leaf oregano
1 tablespoon chopped fresh cilantro
teaspoon ground cumin
1 (14-ounce/415-g) can pinto or kidney beans, drained
cup (55 g) plain nonfat yogurt
2 tablespoons chopped fresh cilantro, for garnish


Serves: 6


Heat oil in a 5½-quart (5.5-liter) nonstick saucepan. Add turkey and stir until crumbled and browned. Add onion, garlic, tomatoes, tomato sauce, chilli powder, oregano, cilantro and cumin. Cover and cook over low heat for 1 hour. Add drained pinto or kidney beans. Cover and heat through. Spoon into individual bowls. Top each serving with yogurt and additional cilantro.

Each serving contains:- Cal.274, Cal. from Fat 93, Protein 22g, Carb.25g, Total Fiber 9g, Total Fat 10g, Sat. Fat 2g, Chol.55mg, Sodium 89mg

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