Merlin's Turkey Chili

Prep time: 120 minutes
Servings: 8


  • 2.5 lb lean ground turkey
  • 2 cloves garlic, minced
  • 2 medium onions, chopped
  • 6 tbsp chili powder
  • 2 cans beer (darker, stronger beers are better.)
  • 2 chopped green chiles
  • 1 tsp Mexican oregano
  • 1 tsp ground cumin
  • 75 oz canned diced tomatoes
  • cayenne pepper to taste (adds spice)
  • 12 oz canned tomato paste
  • salt to taste
  • 2 cups uncooked black, red, pinto or mix or whatever beans you like
  • Extra hot additions if desired: add 2 chopped red chili pods or 2 Jalapeno peppers


Rinse and pick over the beans. Cook them in 4 cups of water for 1-2 hours until beans are grown to their full size and tender.

Combine the turkey, onions and garlic in a skillet and sear until the meat is lightly browned.

Transfer this mixture to a large pot, add the remaining ingredients, and bring to a boil. Reduce the heat and simmer for 1 hour. I'm pretty sure sticking all this in a crockpot and cooking all day will net you a very nice chili.

Put a dallop of sour cream (fat free works just fine here--trust me), and cheese. And if you like 'em, some cut raw onion.


This turkey chili is not only filling and delicious, but healthy! 5 WW points per 2 cup bowl. The addition of a dallop of fat-free sour cream and a small handfull of reduced fat saltines and you're good to go for a good, easy dinner. Might want to grab the beano, though.