Weight Watcher’s Turkey, Bean and Vegetable Chili

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Weight Watcher’s Turkey, Bean and Vegetable Chili

In my menu planning last week, I ran across this recipe on Weight Watcher’s for Turkey, Bean & Vegetable Chili. My husband has declared it is the best chili he’s had in a long time. :)

Turkey, Bean & Vegetable Chili from Weight Watcher's
Serves: 8
  • Oil or cooking spray
  • 1 lb lean ground turkey (93%), uncooked
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 large carrot, chopped
  • 2 medium celery ribs, chopped
  • 1 medium yellow pepper, chopped
  • 1 medium orange pepper, chopped
  • 1 Tbsp paprika
  • 2 tsp ground cumin
  • 1 tsp dried oregano
  • ½ tsp salt
  • ¼ tsp cayenne pepper, optional
  • 29 oz fat-free, reduced-sodium chicken broth
  • 29 oz canned diced tomatoes with green chiles
  • 15-1/5 oz canned kidney beans, rinsed and drained
  • 15 oz fat-free refried beans
  1. Add oil or spray large pan. Brown turkey, breaking up meat as it cooks, approx. 10 minutes. Drain and place in a bowl, set aside.
  2. Cook onion, stirring occasionally, until soft, about 5 minutes. Add garlic, cook for 1 minute. Add carrots, celery and peppers; cook, stirring occasionally, for approx. 5 minutes. Add chili powder, paprika, cumin, oregano, salt and cayenne pepper; stir for approx. 1 minute.
  3. Stir in broth, tomatoes, kidney beans, refried beans and turkey; bring to a boil. Reduce heat to low and simmer, uncovered and stirring every 5 minutes or so. Cook for approx. 35 minutes total.
  4. Serving size: 1-1/2 cups. Weight Watcher's Points Per Serving: 5.

I made a Weight Watcher’s Corn Bread recipe to serve along side this. It too was 5 points per serving.

Do you have a recipe that you’d like to share? It does not have to be a Weight Watcher’s recipe (although they are welcomed).

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