Gregg’s Chunky Turkey Chili

Gregg’s Chunky Turkey Chili

Add a small green salad with carrot shavings and Balsamic Vinegar along with 2-3 multigrain crackers to create a complete meal

Who the heck are you calling chunky? (Sorry, couldn’t resist!)

Okay, so this is one of my all-time favorite recipes. It was one of my go-to meals while I was taking off over 250 pounds of excess weight. Besides being delicious, it’s super healthy and makes for great leftovers. It freezes, thaws and reheats (microwaves!) beautifully. So I always make a huge batch (and that’s the recipe I’m sharing with you here).

18
Servings
222
Calories Per Serving
Deliver Ingredients

Notes

Add a small green salad with carrot shavings and Balsamic Vinegar along with 2-3 multigrain crackers to create a complete meal.

After preparing this big batch of chili, I divide it into portion sizes (usually 2 per storage container) and then, after the containers cool off, stick them in the freezer. After a day or so of thawing (in the fridge) you can zap it in the microwave for a quick, delicious dinner anytime during the week. (You can even store single size portions and take it to work for an easy and delicious lunch!)

It should be noted that this stuff is so good that you can feed it to you “Not on a diet” friends and they’ll never know they’re eating something super healthy. I’ve even made a big batch of this for a parties and served it with multigrain chips along with light sour cream and cheese on the side. Perfect for winter – or anytime of year. I hope you enjoy it.

(And please – no more calling me chunky! Sorry, couldn’t resist one more of those! LOL!)

Ingredients

  • 5 tablespoons Extra Virgin Olive Oil
  • 3 White Onions, peeled & diced
  • 2 7 oz. cans of Diced Green Chilies (Mild or Hot – your choice)
  • 3 tablespoons Fresh Garlic, chopped (can also used jarred, but without added oil)
  • 4 tablespoons Chili Powder (more if you dare)
  • 1 tablespoon Ground Cumin
  • 1 teaspoon Ground Cayenne Pepper (more if you dare)
  • 2 pounds Lowfat Ground Turkey
  • 1 6 lb., 6 oz. can (or several cans that equal the same) of Ready Cut Diced Tomatoes (in their own juice, no added sodium if avail
  • 4 Large Bell Peppers, chopped

Directions

In a large pot (the bigger the better – something you don’t often read on my blog), add the olive oil and chopped onions. Cover and cook over medium heat for several minutes (until the onions begin to soften).

Next, add the Garlic, Chili Powder and Cumin. Mix it up and then add both cans (liquid and all) of the diced green chilies to the diced onion. Cook covered, over medium heat for about 10 minutes.

Next, add the ground turkey – making sure to mix all of the meat into the mixture while keeping the turkey from “clumping” together (work to keep it in loose pieces/bits).

Continue to cook on medium heat for about 20 minutes, stirring occasionally (and de-clumping the turkey).

Once the turkey is cooked through, add the canned tomatoes and chopped bell peppers, mix thoroughly, then cover and cook on high heat until the contents reach a boil. As soon as you see that your mixture is boiling, reduce the heat to LOW and cook for about 20 minutes more so all the flavors mix together and get well acquainted (or “Get married” as my dear friend and inspiration ‘Aunt Ro’ says).

Makes approximately 18 Servings

Nutritional Facts

Total Fat
15g
21%
Sugar
5g
6%
Saturated Fat
6g
25%
Cholesterol
54mg
18%
Carbohydrate, by difference
9g
7%
Protein
16g
35%
Vitamin A, RAE
103µg
15%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
24mg
32%
Vitamin K (phylloquinone)
9µg
10%
Calcium, Ca
96mg
10%
Choline, total
54mg
13%
Fiber, total dietary
5g
20%
Fluoride, F
9µg
0%
Folate, total
20µg
5%
Iron, Fe
3mg
17%
Magnesium, Mg
42mg
13%
Niacin
5mg
36%
Pantothenic acid
1mg
20%
Phosphorus, P
172mg
25%
Selenium, Se
20µg
36%
Sodium, Na
202mg
13%
Thiamin
1mg
91%
Water
210g
8%
Zinc, Zn
2mg
25%

Egg Shopping Tip

The fresher the better. Eggs in supermarkets don't even have half the flavor of fresh eggs. Try to make some time and head to the nearest farmer's market and treat yourself to some farm fresh eggs. They may be pricier but you get every cent back in flavor and a golden orange yolk.

Egg Cooking Tip

With eggs, cooking at a low temperature is almost always preferred. It allows the eggs to keep better texture. Also if you ever mix your uncooked and hard boiled eggs, do not fret. A trick to distinguish the two is a spin on the counter top. Hard boiled eggs will spin with ease while uncooked eggs won't get any momentum.