Whipping up a zero-point turkey chili seemed inevitable once WW introduced their huge zero-point ingredients list. This chili combines many of those elements into a rich, smoky, thick, stick to your bones chili recipe.
And because base recipe of the chili is 0SP, you can add a bit of cheese and sour cream (or whatever else you like to add to your chili) without feeling too guilty.
Perfect zero point chili for the freezer
Every month or two I like to whip up a batch of this chili and freeze it in big 2 cup portions for those days when we don’t have leftovers or when we need a quick “just thaw” sort of dinner. My wife likes to add it to a 1SP hot dog and add some cheese for a chili dog.
I know most chili recipes call for pinto beans, but I don’t like their texture, so this recipe uses black beans instead. With the flexibility of this version of WW, you can add whichever beans you like.
Add whatever you like on top
I like to make a chili bar of sorts when I serve this recipe for dinner. Guacamole, fresh pico, sour cream, cheese – really, whatever you have on hand. I’ve also heard of some turning chili into nachos… Cut da Carb flatbreads apparently fry up into a nice, thin chip.
Zero Point Turkey Chili
- 1 lb 99% lean ground turkey or chicken
- 2 28 oz cans of crushed tomatoes pulse whole tomatoes if that’s what you have
- 2 cups beef stock I use and love the Wegmans brand
- 2 cans of black beans drained and rinsed
- 2 cups of frozen roasted corn Trader Joe’s sells this, but feel free to use freshly roasted or another brand
- 1-2 tbsp chipotle in adobo chopped finely (see step 5 about heat preference)
- 1 can fat free refried beans I love the Trader Joe’s brand
- 2 medium onions diced
- 2 peppers I use red, but up to you, diced
- 3 Garlic cloves minced
- 2 bay leaves
- Spice Blend
- 1 tbsp Kosher Salt
- 1 tbsp Smoked paprika
- 1 tbsp Cumin
- 1 tbsp Oregano
- 2 tsp chili powder I use ancho chili powder, but use what is available to you
- ½ tsp cinnamon
- Mix all of the dry spices in a bowl together. While you’re at it, make sure you start this recipe by already having all of your vegetables diced, your beans are drained and rinsed, and you’ll be ready to go. This recipe makes 16 cups, so make sure your pot is big enough. After spices are mixed, season ground turkey/chicken with 1 tablespoon of the spice blend. Cover until you are ready to cook.
- Spray the pot with cooking spray, and heat on medium heat. Wait until the pot is hot, then add the onions. Salt with a pinch of salt (½ tablspoonish), and cook for about 5 minutes. Add the peppers and cook for another 3 minutes. Onions should be translucent and peppers soft.
- Add minced garlic and cook for about 30 seconds. Next, add the seasoned ground turkey and cook until fully cooked and browned.
- Once the turkey is cooked, add the beans, corn, crushed tomatoes, bay leaves, and the rest of the seasonings. Bring to a boil, stirring occasionally.
- Taste the chili. It’s important. Try it before adding the chipotle in adobo. I like to add 1.5 tablespoons because I like it spicy. The chipotle adds this lingering, delicious spice–but it is spicy. If you are new to the flavor, start with a half of a tablespoon to a full tablespoon. Let it cook for a few minutes and try it again before adding more. You can also add more chili powder. I go light on this because of the chipotle, but add more if you want more heat
- Once the heat is at your personal preference, turn the heat down low and simmer for an hour.
- Remove bay leaves. Serve and top it with your favorite toppings. Cheese, hot sauce, a squeeze of fresh lime, pico, sour cream, scallions, cilantro, diced avocado, fresh roasted corn, fresh jalapeno. I always like to top anything I’ve cooked low and slow with something fresh to make it feel more complete.