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Turkey chili or meat chili?

Posted Feb 23 2010 9:00am


Do you prefer a turkey chili recipe or would you rather eat a meat chili recipe?

I really couldn’t help but ask the question, when this new turkey chili recipe landed in my inbox.

I have to say that I eat both and it’s more a question of mood than anything else.

I always prepare my meat chili with lean grain fed ground veal, so it’s obviously not as fattening as a full fat meat chili would be, but it’s not as lean as a turkey chili because turkey is one of the leanest meats you’ll find!

I have to say that I love chili. It’s not only an easy recipe to prepare, but it’s cost effective and it’s a great way to include more beans in your diet. A bowl of chili contains enough protein to keep you full for a long time.

You can eat your chili with cut up whole flour tortillas or you can also eat it with a small side order of corn chips (organic blue corn chips are my favourite).

Here’s a trick to keep your chili recipe as lean as possible: Why not skip the sour cream and the cheese topping? There are already so many flavours in your chili … by skipping those two toppings, you’ll skip on the calories without skipping on the taste!

There is a difference of taste between the meat chili and the turkey chili, but by the time you add the vegetables, the corn, the beans and the jalapeno peppers you can easily go from one recipe to another without missing the taste of “meat”.

If you are trying to get your family to eat leaner and healthier, you should surely consider preparing your chili recipes with lean ground beef and if you want to take it one step further then turkey is a great meat!

As much as I LOVE chicken, I didn’t enjoy using ground chicken in my chili as much as I enjoyed turkey.

Here are two chili recipes and I’m looking forward to hearing your thoughts and finding out which type of chili you prefer: turkey or meat?

Three-Bean Chili Con Turkey


Makes 6 cups

Hands-on time: 45 minutes

Total time: 1 hour, 30 minutes

Our Clean Eating chili recipe is a perfect make-ahead dinner or staple to have in your freezer when cooking is just not on the agenda. Serve it with baked corn tortillas for dunking.

The origin of chili con carne (literally meaning chili with meat) is widely disputed, with several nations vying to take ownership of the delicious and inexpensive treat. Chili is also the official dish of Texas and has garnered much controversy from chili lovers across the globe as to what ingredients make it authentic. Our chili is made with lean ground turkey, lots of spices and loads of beans.


1 tbsp olive oil

3 cloves garlic, minced

1 medium white onion, diced

1 stalk celery, chopped

1 medium poblano pepper, diced

1 lb lean ground turkey

1 tbsp fresh chipotle pepper, minced (or to taste)

2 tsp chile powder

1 tsp cumin

1 tsp unsweetened cocoa powder

1 cup each dried pinto, black and kidney beans

1 tbsp jarred tomato paste

1 1/2 cups low-sodium chicken broth

1 1/2 cups jarred tomato purée

Sea salt and fresh ground black pepper, to taste

1 green onion, thinly sliced

4 sprigs fresh cilantro, chopped

3 oz low-fat cheddar cheese, shredded

1/3 cup strained low-fat plain yogurt or

low-fat Greek-style plain yogurt (optional)


ONE: Heat oil in a large saucepan over medium-high heat. Add garlic and white onion and sauté for 2 to 3 minutes, until softened. Add celery and poblano pepper and continue to sauté, stirring frequently, for an additional 2 to 3 minutes. Add turkey and cook, breaking up meat with a spoon for 3 to 4 minutes, until almost no pink remains. Add chipotle pepper, chile powder, cumin and cocoa powder, stir to combine and continue to cook for 2 to 3 minutes, until fragrant and almost no liquid remains. Add beans, tomato paste, broth and tomato purée to pan and stir to combine. Increase heat to high until chili comes to a boil, stirring occasionally. Reduce heat to medium-low and simmer for 45 minutes, stirring occasionally. Remove chili from heat and season with salt and pepper to taste.

TWO: Ladle 1 cup chili into a serving bowl and garnish with 1/2 oz green onion, 1/2 oz cilantro, 1/2 oz cheese and a dollop of yogurt, if desired. Serve immediately.

TIP: Store covered chili in refrigerator for 5 days or freezer for up to 1 month.

TIP: Can’t find poblanos or prefer a milder spice? Simply substitute green bell peppers for poblanos.

Nutrients per 1 cup chili, 1/2-oz cheese and 1/2-oz yogurt:

Calories: 290, Total Fat: 6 g, Sat. Fat: 1.5 g, Carbs: 32 g, Fibre: 9 g, Sugars: 6 g,

Protein: 31 g, Sodium: 580 mg, Cholesterol: 40 mg

Recipe by Joanne Lusted for Clean Eating magazine

Beef and Dark Beer Chili recipe

(from Bon Appetit)



1 1/2 tablespoons ground cumin

1 tablespoon ground coriander

5 pounds ground chuck

2 tablespoons canola oil

2 1/2 pounds onions, coarsely chopped

1 1/2 pounds red bell peppers, seeded, cut into 1/2-inch pieces

1 1/2 pounds yellow bell peppers, seeded, cut into 1/2-inch pieces

2 large jalapeño chiles with seeds, chopped (about 1/3 cup)

7 tablespoons chili powder

2 teaspoons (packed) minced canned chipotle chiles in adobo sauce*

2 28-ounce cans crushed tomatoes with added puree

2 15-ounce cans kidney beans, drained

1 12-ounce bottle dark beer (such as stout)

Chopped green onions

*Available in the Latin foods section of some supermarkets and at specialty foods stores and Latin markets.


Toast cumin and coriander in skillet over medium heat until darker and beginning to smoke, about 4 minutes. Cool.

Sauté beef in heavy large pot over medium-high heat until no longer pink, breaking up with spoon, about 8 minutes. Heat oil in large skillet over medium-high heat. Add onions, all bell peppers, and jalapeños. Sauté until vegetables begin to soften, about 15 minutes. Add mixture to pot with meat. Mix in toasted spices, chili powder, and chipotle chiles. Add crushed tomatoes, beans, and beer. Bring chili to boil, stirring occasionally. Reduce heat and simmer 20 minutes, stirring often. Season with salt and pepper.

Can be made ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep refrigerated up to 2 days (or freeze up to 1 month). Rewarm over medium-low heat.

Ladle chili into bowls. Serve with sour cream, green onions, and cheese.

Recipe by David Burke

Don’t forget to let me know if you prefer a turkey chili recipe or if you would rather eat a meat chili recipe! Leave your comments below!

Turkey chilli photo by savannahchik

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