Lo-Fat 2-Alarm Turkey Chili

Lo Fat 2-Alarm Turkey Chili

Chili before it simmers for three hours. When finished, the texture is smooth instead of chunky.

I’m on a diet and the only way I can stay on it is to not eat boring foods. I like foods with at least a little twang, and so here’s a Lo-Fat Turkey Chili I whipped up using leftovers. Chili is a personal thing — so modify it to your liking. I made this only 2-Alarm, as I’m the only man in a household of wimpy women. It takes about 30 minutes preparation, and 3 hours to simmer. Makes about 6 2-laddle bowls.


  • 2 Pounds of ground white Turkey

  • 1 cup of chopped left-over Turkey (white and dark)

  • 2 medium onions chopped — I like sweet

  • 2 Stalks chopped Celery

  • 1 chopped Green Pepper

  • 4 small cans of diced tomatoes

  • 1 small can tomato paste

  • 2 oz Olive Oil

  • 4 Tbl Chili Powder

  • 4 Tbl Garlic Powder (I love garlic)

  • 4 Tbl Chipolte flakes

  • 2 Tbl Jalapeño flakes

  • 2 Tbl crushed red pepper seeds

  • 2 Tbl Hungarian Paprika

  • 2 Tbl Taco Seasoning

  1. Heat oil and caramelize chopped onions, celery, and peppers

  2. Brown ground turkey and drain turkey/vegetable mixture

  3. Stir in the rest of the ingredients

  4. Bring to medium boiling of juices with constant stirring

  5. Cover and simmer for 3 hours — stirring (with a chopping motion to break up the ground turkey which clumps more than ground beef) every 15 minutes — to let the flavors meld and the meat to break down.

Since I’m on a diet — there’s no cheese and crackers for me — but that’s ok as it tastes great on its own.