• 1lb ground turkey or chicken (93% lean)
  • 3 stalks celery, diced
  • 2 medium zucchini – unpeeled, cubed
  • 1 medium onion, diced
  • 1 (14.5oz) can tomato sauce, no salt added
  • 1 (14.5oz) can petite diced tomatoes with chilies
  • 1 cup chicken stock (unsalted or low sodium)
  • 3 Tbsp tomato paste
  • 1 can dark red kidney beans, drained and rinsed
  • 1 can pinto beans, drained and rinsed
  • 1 1/2 Tbsp Olive Oil
  • 1 tsp salt (optional)
  • Optional: 1-2 jalapenos – small dice – I like it spicy so I leave in the seeds and ribs

Chili seasoning mix:

  • 3 Tbsp chili powder
  • 2 Tbsp crushed red pepper
  • 3 tsp onion powder
  • 3 tsp garlic powder
  • 1 ½ Tbsp cumin
  • 1 Tbsp Italian seasoning
  • 1 Tsp black pepper


Heat large Dutch oven (or large, heavy bottom pot) over medium heat and add ½ Tbsp of olive oil. Add ground turkey and brown. Drain meat and put off to the side.
Add additional 1 Tbsp of olive oil to Dutch oven and add celery, zucchini, onion (and optional jalapenos) – sauté 4-5 minutes until tender and have a little color.
Add chicken stock, tomato sauce, tomato paste, petite diced tomatoes with chilies and 1-2 Tbsp of the chili seasoning mix. Let this simmer together for 8-10 minutes.
Add cooked turkey and drained beans to the pot with additional 1 Tbsp of chili seasoning & 1tsp salt.
Quick Cook Version: Cook on medium heat for 10 minutes. Reduce heat and simmer for another 10-15 minutes.
Slow Cook Version: Simmer in Dutch oven/ heavy pot or in crock pot on low for 4-6 hours.
Contributor’s Note: You can also use a chili seasoning packet but I find there is a lot of salt and I prefer to tailor my own.

Makes 12 servings
Serving size: 1 cup


Calories 172
Fat 5g
Saturated Fat 1.2g
Polyunsaturated Fat 0.4g
Monounsaturated Fat 1.4g
Cholesterol 26.7g
Sodium 585mg
Potassium 400mg
Carbohydrate 20.7g
Fiber 7.2g
Sugar 4.1g
Protein 13.3g

Contributed by Stephanie Chandler