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Rate this Recipe: Turkey Chili

Posted Oct 08 2010 12:40pm

Ingredients for turkey chiliNow that autumn is in full swing, it’s time for a big bowl of chili.

Today’s recipe is from Feds Get Fit , a fun way for federal employees to participate in activities that will promote a healthy lifestyle. Feds Get Fit had a Recipe Challenge where federal employees submitted an original healthy recipe that is both nutritious and delicious. The result is the Virtual Cookbook and fellow GSA Employee, Jennifer, created this recipe.

Recipe: Hearty Wholesome Chili

I made some tweaks to the recipe:

  • I couldn’t find ground 93/7 turkey, so I used ground turkey breast which had 1% fat.
  • I used mild Italian turkey sausage and removed the meat from the casing.
  • I drained and rinsed the kidney beans.
  • I couldn’t find canned mushrooms, so I used an 8 oz. package of sliced white mushrooms.
  • I didn’t add the diced jalapenos.

Cooking Experience:

When I found this recipe, the scariest thing I read was “cook on low for 8 hours.”I’ve never used a slow cooker before, so I borrowed my mom’s from the 1970s. All I kept thinking was “Does this thing still work? Is it going to set the house on fire?” But it didn’t; everything was fine and I can rest easy.

It took me about an hour to prep and brown the meat and I cooked the chili from 2-10pm, stirring every half hour.

I served it with cheddar cheese, low-fat sour cream and cornbread.

5 out of 5Rating: 5 out or 5

I brought the chili to work and here’s what my co-workers and I had to say:

Me: “I love this chili. I overcame my fear of slow cookers and created this scrumptious meal. Perfect for cold weather and football.”

Les: “It has a hearty texture, great blend and really mild. With a hint of tanginess – very good! I would eat it again.”

Walt: “It is good, I like the turkey. It was light not stuffy. Very good”

Carolyn: “The Turkey Chili was so tasty! I couldn't believe it was healthy fare -- it was filling and flavorful!”

Marybeth: "I thought it was really good! It was more mild than I would normally have chili, but since you were making it for the whole family (including a 3-year-old!) it makes sense to keep it mild.“

Jake: “This was great! I generally use the spice packs for my chili which gives it a kick and does not give you the tomato base. This did not have the kick I generally prefer, but if I am in the mood for a tomato based chilli this winter, I'll use this recipe.”

So football fans – are you ready to try this healthy recipe? If you do, let us know by adding a comment to this post! Happy Fall!

You only have a few more days to enter our contest to be a guest writer for GovGab. You can find the complete rules and how to submit your entry at

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