Rating: 4 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

This mild-flavored chili is lower in sodium than most canned chilis or chili seasoning blends.

Source: Diabetic Living Magazine


Recipe Summary

20 mins
2 hrs 40 mins


Ingredient Checklist


Instructions Checklist
  • In an airtight storage container or resealable plastic bag, combine celery, carrots, onion, garlic, chili powder, oil, cumin, salt and pepper. Cover or seal and chill for 2 to 24 hours. Place beans in a separate airtight storage container or resealable plastic bag. Cover or seal and chill for up to 24 hours.

  • In a 6- to 8-quart Dutch oven, combine vegetable mixture and turkey. Cook until turkey is no longer pink and vegetables are tender, stirring occasionally to break up turkey. Stir in beans, undrained tomatoes and, if desired, chile peppers. Bring to boiling; reduce heat. Cover and simmer for 20 minutes, stirring occasionally. If desired, sprinkle individual servings with cheese.

Nutrition Facts

1 2/3 cup
232 calories; protein 23.3g; carbohydrates 34.1g; dietary fiber 11.6g; sugars 9.6g; fat 3.2g; saturated fat 0.6g; cholesterol 22.5mg; vitamin a iu 4212.3IU; vitamin c 21.9mg; folate 10.4mcg; calcium 91.8mg; iron 3.1mg; magnesium 7.8mg; potassium 326.4mg; sodium 501.6mg.

3 1/2 vegetable, 2 lean protein, 1 starch