Guiltless Back to School Chili

Allison Hazell


I wanted a good chili flavor and consistency without hamburger or beans. Sounded impossible. Found a recipe on Pinterest. However, it was way too HOT and I didn't care for the Kale, but liked the idea of it being nutritious. So I changed a lot of the ingredients and seasoning portions. Now, I've found a recipe that gives me the hearty chili goodness without all of the guilt, fat, HEAT and calories. However, you CAN make this with Hamburger/pork and beans and it will be great!For me, this is just how I like it. Serve with a crisp white or mellow red wine and a crusty loaf of french bread.

★★★★★ 1 vote
20 Min
1 Hr
Stove Top


1 1/4 lb
ground turkey- 99% lean (or 93%)
1 medium
onion, diced
3 clove
olive oil for frying (splashes)
14.5oz diced tomatoes-garlic, onion, basil flavored
1/2 can(s)
small tomato paste
1 c
vegetable broth
1 can(s)
green giant mexican style corn
1 bunch
(handful) fresh spinach leaves (optional)
1 can(s)
black beans drained (optional)


3 Tbsp
brown sugar
1 Tbsp
chili powder
1 Tbsp
1 1/2 tsp
1 tsp
2 tsp
dried oregano


1Mix all of the seasonings together with a fork until well blended in a small bowl. Set aside.
2Brown turkey in olive oil and set aside
3In large pan or dutch oven, splash a little olive oil and saute onions and garlic for about 3 minutes until soft.
4Add tomato paste and seasoning mix to the onions and garlic and stir until well incorporated. Then add diced tomatoes, corn and if you are adding beans. Stir. Then add turkey and vegetable broth. Turn heat up to medium, then cover and simmer for at least 30 minutes. I simmered for 1 hour and it was great.
5If adding spinach, throw spinach in and cook chili for 15-20 minutes longer.

About this Recipe

Course/Dish: Turkey, Chili
Main Ingredient: Turkey
Regional Style: American
Other Tags: Quick & Easy, Healthy