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Savory, hot chili – make it as spicy or as mild as you like. This one bulks up the veggies and uses turkey and very lean ground beef so it comes in at a low calorie count for a good sized portion. For 400 calories you can have a huge portion ! Try making this the next time you have a football party. All the different tomato products used in this recipe have their own unique flavor and the combination of them is just perfect. But if you don’t particularly like one or another, feel free to substitute. Cook this stovetop for hours to get that deep, rich, long simmer flavor – or you can cook this in the crock pot all day long while you are at work. Chili also does well in a pressure cooker. If you need instructions, just write to me and I’ll be happy to send you info.
  Oil 2 Tablespoon
  Onion 1 , chopped
  Lean ground turkey 20 Ounce
  Very lean ground beef 16 Ounce
  Celery ribs 5 , sliced
  Green pepper 1 , chopped
  Yellow pepper 1 , chopped
  Minced garlic 4 Teaspoon
  Mushrooms 10 Ounce, chopped
  Canned chickpeas 15 1⁄2 Ounce, rinsed and drained
  Canned black beans 15 1⁄2 Ounce, rinsed and drained
  Canned kidney beans 15 1⁄2 Ounce, rinsed and drained
  Canned pork and beans 31 1⁄2 Ounce (Campbell'S, This Addition Really Mellows Out The Tomato Base)
  Petite diced tomato 28 Ounce
  Fire roasted diced tomatoes 14 1⁄2 Ounce
  Stewed tomatoes 14 1⁄2 Ounce
  Chipotle peppers in adobo sauce 3 Ounce, chopped (If You Don'T Like Heat, Remove This Ingredient. If You Like It Very Spicy, Add More Of This Ingredient)
  Tomato sauce 29 Ounce
  Salt 1 Tablespoon
  Pepper 1 Tablespoon
  Garlic powder 2 Tablespoon
  Onion powder 1 Tablespoon
  Chili powder 5 Tablespoon
  Cumin 3 Teaspoon
  Basil flakes 2 Teaspoon
  Parsley flakes 2 Teaspoon
  Oregano flakes 3 Teaspoon
  Salt To Taste
  Pepper To Taste

Heat the oil in the bottom of a large dutch oven or soup pot. Saute onions, celery and green pepper and yellow pepper 15 minutes. Add the turkey and beef and continue cooking until meat is done. Be sure to break up meat into little pieces as it cooks. (if cooking in a crock pot, do this first step stove top in a skillet and then turn it all into a heated crock) Add garlic and mushrooms and stir. Add all spices and mix well. Bring to a boil them lower and simmer for 2-3 hours on a low heat. Stir occasionally and adjust spice during the last half hour of cooking. (if cooking in a crock pot, cook on low 8-10 hours or high 5-6 hours)

The leftovers freeze well – so don’t be afraid of the huge serving size. You can also cut this in half and make 10 servings – just halve everything. Serve with low fat sour cream and low fat shredded cheddar as a garnish / topping.

* 210 calories per serving

This recipe is excerpted from the book 400 or Less - Holiday Recipes by Aileen Figula Kiter. To purchase this book, please visit: Amazon.Com

Recipe Summary

South American
Side Dish

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Nutrition Rank

Nutrition Facts

Serving size

Calories 270 Calories from Fat 64

% Daily Value*

Total Fat 7 g11.1%

Saturated Fat 1.7 g8.7%

Trans Fat 0 g

Cholesterol 37.5 mg12.5%

Sodium 889.8 mg37.1%

Total Carbohydrates 36 g12%

Dietary Fiber 9.5 g37.9%

Sugars 10.9 g

Protein 19 g37.4%

Vitamin A 41.4% Vitamin C 66.8%

Calcium 14.5% Iron 23.5%

*Based on a 2000 Calorie diet