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A delicious chili perfect for sweater weather.

Heavy in flavor and high in fiber and protein, this hearty favorite keeps sodium levels low with no-salt-added canned goods.

Makes 6 servings.


  • 2 tablespoons canola or corn oil 
  • 1 onion, chopped 
  • 1¼ lbs. ground skinless turkey breast 
  • 2 garlic cloves, minced, OR ½ teaspoon garlic powder 
  • 2 teaspoons chili powder 
  • ½ teaspoon pepper 
  • ½ teaspoon ground cumin 
  • 1 15.5-ounce can no-salt-added pinto beans, rinsed and drained 
  • 1 15.5-ounce can no-salt-added black beans, rinsed and drained 
  • 1 14.5-ounce can no-salt-added diced tomatoes, undrained 
  • 1¾ cups fat-free, low-sodium chicken broth 
  • 1 cup frozen whole-kernel corn 
  • 1 6-ounce can no-salt-added tomato paste 
  • 4 medium green onions (green part only), sliced


  1. In a skillet, heat the oil over medium-high heat, swirling to coat the bottom. Cook the chopped onion for 3 minutes, or until soft, stirring occasionally. 
  2. Reduce the heat to medium. Stir in the turkey. Cook for 5 minutes, or until browned, stirring frequently to turn and break up the turkey. 
  3. Transfer to a slow cooker. 
  4. Stir in the garlic, chili powder, pepper and cumin. Stir in the remaining ingredients except the green onions. Cook on high for 4 hours or low for 6 hours. 5. When serving, sprinkle bowl with the green onions to garnish.

Recipe adapted from the American Heart Association.

Nutrition per serving: 347 calories, 5g fat, 64mg cholesterol, 129mg sodium, 42g carbohydrates, 10g fiber, 14g total sugars, 34g protein.

Next steps: 

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