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Tasty Turkey Chili

Eat it as-is, or take advantage of the low points by adding toppings like cheese, sour cream or tri-colored tortilla chips. As pictured, the chili will be 2-3 SP per one-cup serving due to the tortilla strips.

Course Main Course, Soup
Cuisine American
Keyword Chili, Turkey
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings 10 Servings
Calories 243 kcal


  • 1 pound 99% lean ground turkey
  • 1 Onion Diced
  • 1 Cup Sweet kernel corn
  • 1 Packet Hidden Valley Buttermilk Recipe ranch mix
  • 1 Tbs Chili Powder
  • 1 Cup 0 point Chicken broth
  • 2 Cans Red Gold tomato sauce
  • 1 Can diced petite tomatoes with chilies
  • 2 Cans Ro-Tel Lime and Cilantro
  • 1 Oz Tones Taco seasoning mix
  • 1 Can Bush's chili beans with mild chili sauce
  • 1 Can Fat-free refried beans
  • 1 Can Bush's low sodium pinto beans
  • 1 Can Bush's low sodium black beans


  1. Start with a large pot on medium heat
  2. Spray a little cooking spray in the pan and add onions
  3. Cook onions, stirring occasionally, until soft
  4. Add ground turkey and brown

  5. As turkey browns, crumble it so you don't end up with huge chunks in the finished chili. (See the end of this post for my recommended meat chopper.)
  6. While turkey browns, open all the cans.
  7. After the turkey has browned a little, dump in all of the remaining ingredients.
  8. Stir well.
  9. Bring to a boil and turn the burner down to low.
  10. Cover and cook for about three hours, stirring every 1/2 hour to keep beans from burning on the bottom.

Recipe Video

Recipe Notes

Be careful of the tomato sauce. Some can be as high as 11 SP per can! The Red Gold brand I used are 0 SP per can.

If you use the chili beans without sauce, this can be 0 SP per serving. All of the other ingredients in the recipe were 0 SP ingredients.  Be sure to check points on anything you substitute.