Hearty, spicy chili for under 350 calories – this recipe is perfect for a cold-weather dinner at home or for sharing with friends during the game.
I was raised vegetarian and didn’t grow up eating chili so I was nervous when I first started experimenting with recipes last year. People are so passionate about their preferences that I was intimidated at first. However, by my second batch I was completely set at ease. While chili snobs may love the debate, there’s no one “right way” to make chili and the potential for endless variations is what makes it so much fun.
This particular recipe is a lightened-up version of the most classic recipes I’ve found and is sure to please just about everyone. Play around with the seasonings and ingredients to make it your own. Use gluten-free beer or substitute broth or water to make this gluten-free. Serve topped with extra hot sauce and your favorite toppings: non-fat sour cream, shredded light cheddar and green onions for me.
- corn meal - 2 tbs
- beer - 1/4 c light lager plus additional as needed
- olive oil spray - (I use my misto)
- onion - 1 large, diced
- ground turkey - 1.25 lbs, 93% lean
- garlic - 3 cloves, minced
- dried oregano - 2 tsp
- ground cumin - 2 tsp
- white pepper - 1/2 tsp
- dried garlic - 1 tsp
- black pepper - 1 tsp, freshly ground
- cayenne pepper - 1 tbs, or to taste
- ground chipotle chile - 1 tbs, or to taste
- salt - to taste
- tomato paste - 2 tbs
- no salt added tomato sauce - 1 8-oz can
- roasted tomatoes with chiles - 1 14.5-oz can including liquid (I use Muir Glen Organic)
- no salt added pinto beans - 1 14.5-oz can, well drained
- no salt added kidney beans - 1 14.5-oz can, well drained
Combine corn meal and beer and set aside.
Heat a dutch oven or large, heavy pot over medium-high heat and spray with oil. Add onions and saute, stirring regularly, about 4 minutes or until beginning to become translucent. Add turkey and saute, stirring, until browned, about 8 minutes.
Once browned, add garlic, oregano, and spices to the turkey mixture and continue cooking another minute. Stir in tomato paste, tomato sauce, and corn meal slurry. Reduce heat to low and simmer about 20 minutes, adding additional beer if the meat threatens to become dry.
Add tomatoes and beans. Increase heat to medium and return to a simmer. Adjust seasoning to taste and serve hot.
Can be stored, covered, in the refrigerator up to 3 days.
Calories: 325; Fat: 7.2 g; Saturated Fat: 2.2 g; Trans Fat: 0.0 g; Cholesterol: 68 mg; Sodium: 365 mg; Total Carbohydrate: 34.4 g; Dietary Fiber: 8.0 g; Sugars: 5.2 g; Protein: 27.6 g; Points: 6; Points Plus: 7;
Yep, made it… Really good! My 9 yr old who loves spicy food said it was awesome! My husband is a chili snob and loved it, too(even with the beans)! Lots of great flavors going on here… I followed the recipe with the omission of 3/4 of the cayane and then adjusted after an hour of cooking… only added the rest of the bottle of beer:) my only change would be to season the turkey after browning.
Maggie Jones says
Oh my gosh – thank you so much! I’m totally going to season the turkey after browning and try it with the rest of the beer – thanks for the tip! This makes my day 😀