Recipe of the week Turkey Chili

Makes 4 servings 

Macros: Using non-fat greek yogurt and a can of black beans as well

Calories: 395

Pro: 44.3

Carb: 41.8

Fat 2.7



1 small bunch cilantro

2 (14.5 oz) cans diced tomatoes

1 cup frozen corn

1 (14.5oz) can black beans (optional, you could use a different bean if you like just change the macros)

4 cloves garlic

2 jalapeno peppers

1 ½ lb lean ground turkey

1 cup plain Greek Yogurt (you can get full fat if you need more or non fat if you don’t get as many fat grams)

2 tbsp tomato paste

1 med yellow onion

4 med zucchini squash

Black pepper

Chili powder



1 cup Shredded Cheddar Cheese (optional and not included in macro calculations)


Cooking Instructions:

  1. Wash and dry the produce: 4 med zucchini, 2 jalapenos, cilantro bunch
  2. Trim off and discard the ends of the zucchini; quarter the zucchini lengthwise, then slice crosswise into ¼-inch-thick pieces. Transfer to a medium bowl.
  3. Preheat a big saucepan over medium-high heat. You may need a large pot if you don’t have a saucepan big enough to make chili in.
  4. Trim off and discard the ends of the onion and remove the outer layer; small dice the onion (cut into ¼-inch pieces) and transfer to a small bowl.
  5. Quarter the jalapeño peppers lengthwise; remove and discard the stem, seeds, and membranes. Finely dice the peppers and add to the bowl with the onion.
  6. Add the ground beef to the saucepan; cook, breaking apart with a spoon, until browned and crumbly, 3 to 4 minutes. Once done, transfer to a bowl, leaving some of the juices in the saucepan.
  7. Once the beef has been transferred, add the onion and jalapeño to the saucepan; cook, stirring frequently, until softened, 3 to 4 minutes.
  8. While the onion cooks, trim off and discard the root ends of the garlic(4 cloves); peel and mince or press the garlic.
  9. Add the garlic, 2 tbsp chili powder, and 2 tsp cumin to the saucepan; stir until fragrant, 15 to 30 seconds.
  10. Add the zucchini to the saucepan and season with ½ tsp salt and ¼ tsp pepper; cook, stirring frequently, until softened, 3 to 4 minutes.
  11. Using a knife, shave the cilantro leaves off the stems at a downward angle, working away from your body; discard the stems and finely chop the leaves. Transfer to a small bowl.
  12. Return the beef to the saucepan, then add in the 2 cans diced tomatoes, 2 tbsp tomato paste, 1 cup corn, can of beans, and cilantro; season with 1 tsp salt and ½ tsp pepper. Bring the mixture to a boil, then reduce to a simmer and cook for 10 minutes.
  13. To serve, divide the chili between bowls and top with ¼ cup of Greek yogurt and cheese if you have the macros left. Enjoy! 
Categories: WOD