Time for another Chili recipe (I make A LOT of Chili around here).  I promised my Vegetarian Chili (and it is coming!), in the meantime, here is a quick and easy adaption of my Everyday Beef + Bean Chili. This time I used ground Turkey Breast, Black Beans, Corn and some Ancho Chili Powder to make a Weight Watchers Turkey and Black Bean Chili.

I know I mentioned that I am in the midst of a full blown Soup-Making-Frenzy, in which I’m making pots of Soup, Chili and Stew nearly every two days.  And while I am working hard to give you non-food-you-eat-out-of-a-bowl posts this Chili was screaming to be posted because it is so good.  I may need an intervention!


  • The Ancho Chili Powder has a kick to it and gives this simple chili a bit  of complexity.  If you don’t want as much of  kick, I suggest using this ratio of chili powder instead of what is listed (2.5 tablespoons chili powder and 1.5 teaspoons ancho chili powder)
  • I used ground turkey breast (white meat) or chicken for this Chili.  If you decide to substitute dark ground turkey or chicken, be sure to drain the fat off after Step 2 in the cooking instructions and recalculate the Points Plus value.
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Turkey & Black Bean Chili




4 Points Plus per serving — Recipe Makes 8 Servings — Individual Serving is 1 heaping cup
Serves: 8

  • 2 teaspoons olive oil
  • 4 to 5 cloves garlic, chopped
  • 1 medium yellow onion, chopped
  • 2 stalks celery, chopped
  • ¾ pound ground turkey breast
  • 3 tablespoons chili powder
  • ½ tablespoon ancho chili powder
  • 1 tablespoon ground cumin
  • 2 teaspoons oregano
  • 2 bay leaves
  • 1½ teaspoons kosher salt
  • ½ teaspoon crushed red pepper flakes
  • 28-ounce can crushed tomatoes
  • 8-ounce can tomato sauce
  • 2 cans (3 cups) black beans, drained and rinsed
  • 1 cup vegetable (or chicken) broth
  • ½ cup organic frozen sweet corn kernels
  • chopped cilantro for garnish
  • chopped red onion or shallot for garnish

  1. Measure chili powder, ancho chili powder, cumin, oregano, salt, red pepper flakes and bay leaves into a small dish.
  2. Rinse and drain beans (if using canned beans). Pull out food processor and toss in garlic cloves. Process until finely chopped. Leaving chopped garlic in processor bowl, add in celery. . Process until finely chopped. Leave both celery and garlic in bowl and toss in quartered onion. Pulse until onion is chopped but not watery.
  1. Heat olive oil in a soup pot over medium high heat. Add onion, garlic, and celery mixture. Cook 4 to 5 minutes, stirring occasionally, until soft.
  2. Add turkey, break up with a spoon. Cook, stirring occasionally, until turkey is cooked through and no pink is showing.
  3. Add spices, cook for 1 minute, stirring continuously.
  4. Toss in beans, broth, tomato sauce, and crushed tomatoes. Bring to a boil, cover and keep lid slightly ajar, lower to a simmer and cook for 30 minutes.
  5. Add in corn, cook uncovered an additional 15 minutes.
  6. Garnish with fresh chopped cilantro and red onion or shallot. Enjoy!