WW Turkey Chili: You Need This Recipe

March 3, 2024   18 Comments

WW turkey chili is for all of us looking for tasty food that will keep us healthy.

WW Turkey Chili

I am a fan of beef chili see lighter chili with cocoa powder and vegetarian chili best vegetarian chili.

This chili is in between both of these recipes. Why? Ground beef has a very strong flavor so it is easy to make any dish you use it in taste really good. Vegetables, on the other hand, need some cooking to get the flavors to render.

Ground turkey breast is not the most flavorful meat probably because it doesn’t have any fat. We have all had dry turkey breast (yuck).

You can find ground turkey breast in the poultry section of your supermarket. It is about $6 or more per pound (not cheap).

Because it is bland, you have to add a little bit more interesting flavors to make it work - but, trust me, it does work.

I added onion, garlic, red pepper, tomato paste, cumin, and high quality chili powder to make this into a chili that my family could love. They know when I try to slip them something healthier and they did not notice that I had made chili without beef when I served them this.

This recipe is still pretty easy and fast for a weeknight meal. I eat it for breakfast with scrambled eggs, a little bit of rice, and hot sauce. YUM!

This recipe would be ZERO points if I hadn’t added the olive oil in the beginning of the recipe. I think that a little fat goes a long way here in making the onions, garlic, and red pepper into a delicious base for the chili.

It has one point and I can see that this would be one of my go-to recipes if I was on the WW program. It is healthy, fairly inexpensive (per serving) and tasty.

Have you made WW Turkey Chili? What did you put in it?

WW Turkey Chili Recipe

3.4 from 35 reviews

Makes 12 cups, 2 cups per serving
Prep time: 10 min
Cook time: 15 min

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1 tablespoon extra-virgin olive oil
1 large onion, chopped
5 cloves garlic, minced
1 red pepper, seeded and chopped
4 tablespoons good quality chili powder
1 tablespoon cumin
1-1.5 pounds of ground turkey breast
2-15.5 ounce cans cooked beans (kidney, pinto, black beans, etc.) drained
1-28 ounce can whole tomatoes
salt and pepper to taste


Add olive oil to a large saucepan. Saute onion, garlic, and red pepper until onion is softened, about five minutes. Add the chili powder and cumin and saute for one minute to toast the spices. Add the ground turkey breast and break it up with a spoon. Cook until white (opaque), stirring frequently. Add the drained beans and tomatoes with juice and simmer on low for 10 minutes. Serve or freeze for a later meal.

Nutrition Facts

For 2 cups = 281 calories, 9.8 g fat, 2.1 g saturated fat, 21.8 g carbohydrates, 3.9 g sugar, 28.1 g protein, 7.7 g fiber, 154 mg sodium, 3 Green, 1 Blue, 1 Purple SmartPts

Points values are calculated by Snack Girl and are provided for information only. See all Snack Girl Recipes

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Can you please tell me how much a serving is with this recipe? I find this information hard to determine with many recipes.

I can't do turkey as a substitute for beef or pork anymore. I was using turkey Italian sausage until that one time it tasted like there was turkey in my spaghetti sauce, and nobody ate it. I'm not sure how much fat we save using ground turkey, over extra lean groundbeef we brown and drain anyway.

I make the same recipe in my instant pot with added chopped sweet potato. Usually just a medium sized one will do. Serve it plain or with rice.

I would also like to know what a serving size is?

@Kim & @Connie - thanks for the question. I have changed the recipe above to reflect that a serving size is 2 cups of chili. I am sorry that I didn't include that information when I posted the recipe.

Hi! Do you add the tomatoes whole? Thank you!

I ALWAYS put in a 6 oz. can of tomato paste into my chili. It adds a nice sweetness and depth of flavor for no points. Also, I ALWAYS put in a TLB or 2 of worceshire sauce into my tomato dishes like spaghetti, chili, etc.


There’s mention of tomato paste, but it’s not indicated in the ingredients. Already shopped, so I hope it tastes good without it.

@SP - I use the tomatoes whole. Thanks for the question!

@Danielle - I did not use tomato paste in the recipe. Thanks for the question!

I love putting chick peas in chili.

You asked us if we've made turkey chili and what we put in it, so here goes. This is from my WW leader, Ann: Spray a nonstick pan with a short spray of Pam (I use Pam olive oil). Brown one pound of 99% free ground turkey or 99% fat free chicken, one diced poblano pepper, one diced onion, one diced green pepper. (Sorry, I love green peppers). Add one can white beans (I use Navy because I like smaller beans) and one 14-oz can plain diced tomatoes. Add 1/2 to 1 jar green salsa (salsa verde). Be careful to read the label to make sure the salsa is 0 points, and watch out for the spiciness. I find Herdez Mild to be 0 points and as spicy as I can like (the poblano adds some additional spice). I might add a tsp or so of cumin. This is ready right away, but I like to simmer it for a while. It's 0 points for me because beans are on my zero-point food list. (I am still following the Blue plan.)

@DLE, tomato paste has points--5 points for 6 oz. 2 tablespoons has 1 pt.

I always add a cup of frozen corn kernels, also 4 oz canned green chilis. For a "treat" (WW point-wise), a 4 oz can sliced black olives.


I wondered why so many people are ADDING beans? Isn’t the turkey/chicken enough protein?

Question for Snack Girl: You mention use quality Chili Powder … can you give us a brand? Thanks all!

I make something similar but I use black beans only, I also use 93% lean ground turkey. I add carrots (and other veggies such as broccoli, kale, whatever veggies are in the fridge). I don't use cumin. I add a touch of cinnamon (yep I do!), tomato paste and sometimes smoked paprika. I never make it the same way twice. My base incredients (garlic, onions, tomato) are the same as yours :)

@Gayle, people are not adding beans per se. Typically chili has beans and meat in it, except for Texas style, which has no beans but may be the norm only in Texas?

I made with double almost everything except the turkey, we got 12 servings, so just about double this recipe as one would expect. Other changes were:

- added 6 jalapeno peppers and 3 habanero peppers

- didn't drain the beans, there is good flavor there!

- cook for a few hours to really blend the flavors

For those who ask serving size, it's 2 cups!

For those curious about beef vs turkey, turkey has less than HALF of the saturated fat (only 40%). That's the fat you are supposed to worry about. And yes Virginia, that's drained. (Have you tried bison? It has only 2/3 of the saturated fat that beef has.)

This is funny because I made a similar turkey "chili" yesterday! I only use black beans, I added taco seasoning, red pepper flakes, CINNAMON, tons of garlic seasoning and I also added sauteed carrots, celery and onion (I ALWAYS add veggies to my "chili" it's a great way to sneak them in) I used 93% lean ground turkey and canned crushed tomatoes as well as tomato paste. I used 3 lbs of turkey to assure we would have a ton to eat this week. I never measure I just eyeball everything.


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