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Feb 01

The Best Turkey Chili

The Best Turkey Chili

This is the best turkey chili recipe – I’m so excited for you all to try it! It’s hearty and meaty with tons of flavor and the perfect amount of kick. The addition of zucchini might get a side eye from chili purists, but trust me, it tastes great in this recipe. You’re going to love it.

My mom got this recipe from her good friend Beth who makes it every year for a get together they have around the holidays. It’s always a huge hit, so my mom made it for us a month or so ago when I was over for dinner and I basically swooned. This chili is so tasty and filling that you won’t believe a serving is only 278 calories. It also takes minimal prep, freezes great, and tastes just as good (maybe even better) as leftovers the next day. Get ready to make your new favorite chili! To view your current WW Points for this recipe and track it in the WW app or site, click here!

The Best Turkey Chili

The Best Turkey Chili

Hearty and meaty with tons of flavor and the perfect amount of kick, you'll soon see why this is the BEST turkey chili!


  • 2 tablespoons olive oil
  • 2 cups diced onions, about 3 medium onions
  • 1 medium zucchini, diced
  • 3 garlic cloves, minced
  • 2 pounds uncooked 99% lean ground turkey breast
  • 2 (28 oz) cans diced tomatoes
  • 1 (14 oz) can Italian stewed whole tomatoes, roughly chopped
  • 1 (6 oz) can tomato paste
  • 2 (15 oz) cans cannellini beans, drained and rinsed (could also use kidney beans)
  • 5 tablespoons chili powder
  • 1 tablespoon cumin
  • 1 teaspoon cayenne pepper
  • 2 teaspoons salt
  • 3 tablespoons chopped cilantro


  • Bring oil over medium heat in a large soup pot. Add the onion, zucchini and garlic and saute for about 5 minutes until softened. Add the ground turkey and continue to cook for another 6-7 minutes, stirring to cook evenly and breaking up the meat until the meat is cooked through.
  • Add the tomatoes, tomato paste, beans, chili powder, cumin, cayenne, salt and cilantro and stir to combine. Reduce the heat and simmer uncovered for about an hour to thicken.


To view your current WW Points for this recipe and track it in the WW app or site, click here!
Nutrition Information:
278 calories, 28 g carbs, 9 g sugars, 8 g fat, 2 g saturated fat, 21 g protein, 7 g fiber (from myfitnesspal.com)
MyWW SmartPoints per (1 1/4 cups) serving if using 99% lean ground turkey breast:(SP calculated using the recipe builder on weightwatchers.com)
Green: 4 SmartPoints/ Blue: 2 SmartPoints/ Purple: 2 SmartPoints
Weight Watchers Points Plus:
6 per serving (P+ calculated using the recipe builder on weightwatchers.com)
source: my mom's friend Beth

28 comments on “The Best Turkey Chili”

  1. Yummy looking! Can’t wait to try this! 🙂

  2. Sounds very good. I will save this recipe to try it soon!

  3. Dumb question… is it 28 ounces total (so 2 14 oz cans) or is it 2 28 oz cans of diced tomatoes?


  4. This comment has been removed by the author.

  5. Thanks for posting another great recipe 🙂 Emily! I have tried sveral of your recipes and the family LOVES them even my pickiest eater always says when are you going to make more of Emilys great recipes he will come to the website and pick out the ones he wants me to make

  6. This was my first time ever making chili!! Oh my gosh! Delicious, simple, filling, a family hit! Another home run recipe! Thanks a million for all your hard work. This will be served over and over again at my table.

  7. I am so excited to find your blog via Instagram! Adding you to my feedly.

  8. I made this tonight in the midst of this winter storm! It was absolutely delicious and very filling at 6 pp! I have made several WW friendly chilis and this is in the top two! I enjoyed the zucchini in there! And with the two lbs of chili it is obviously thicker than other chili I have made! A+ and I am keeping this as a go-to chili recipe from now on! Can’t wait for leftovers! 🙂 And there are PLENTY.

  9. Just made this and it was delicious! Very flavorful!

  10. This is my new go to chilli recipe – I’m pretty sure I’ve made it 50 times already. Thanks Emily!

  11. Looks super yummy! Can’t wait to make this for Super Bowl!

  12. This chili is so bright and beautiful. It’s not heavy like some chilis. This has become my favorite of all chilis!

  13. Thanks for the recipe! Do you have any recommendations for a cilantro substitute? TIA.

    • You can certainly just omit it or just add in an herb you do like (maybe parsley? I have only ever made it with cilantro so I can’t make any guarantees about the flavor using another herb :)). I hope you like it!

  14. About the SP, I’m confused as to how you came to 6 points.
    Using your nutritional values and using WW calculator, it came to 8 points
    when I inputted the ingredients it then came to 7 points, how did you get to 6 points? This new system is such a drag, we’re so used to the PP system and now have to relearn all over again and not everyone has the updated info, so I’m now in a habit to check everything, very time consuming 🙁

    • Hi Monique, it’s no longer really accurate to use the nutrition information to calculate SPs for recipes since the recipe builder no longer counts that nutrition values for “free” foods. I got that value using the Weight Watchers recipe builder. As with any recipe, if you use any different brand or ingredient the points value can change, so feel free to use whatever you came up with on your own. Mine was 6! Hope you enjoy the chili 🙂

  15. Have you ever made this in a crock pot and if so, what did you different than the above?

    Can’t wait to try this recipe!

  16. Can you make this recipe in a crock pot? Seems much easier….I just don’t want to ruin it!

  17. Just tried this recipe and YUM!! Love that the seasoning gives it a bit of spice. I halved the recipe and omitted the stewed tomatoes as didn’t have them on hand. With less moisture, due to no stewed tomatoes, simmered with the lid on. Placing the left overs in the freezer to have for work lunches. This is definitely going into the roster of repeat recipes. Thank you!!

  18. Yummy it looks delicious! 🙂

  19. I made this chili on Monday night to let it sit overnight in the fridge. We had it last night for dinner and it was SO good! It was so filling that I made my leftover lunch portion 3/4 cup and I know it will be enough! But when I entered the nutrition info into me calculator (because I had to manually enter the recipe for tracking) it gave me a point value of 8, rather than 6 (on Green).

  20. I am a huge fan of this chili recipe! It has a lot of tomato flavor that I love, but my family isn’t necessarily a fan of so I make the entire batch just for myself and freeze it as individual portions for quick, delicious, filling, low point lunches.

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