Robin’s Healthy Take: Game-Day Chili

by in Robin's Healthy Take, February 3, 2011
Robin Miller's Turkey Chili

This Sunday is a BIG day in my house. My husband’s from the Pittsburgh suburbs, so you know what THAT means: Go Steelers!

I don’t really watch the game (I watch the commercials), but whether you’re glued to the screen or spend most of the time socializing with friends,  it’s the perfect excuse for good, hearty football food. A football game calls for CHILI in my book, and my friends love my turkey chili with black beans and corn.  I serve it alongside gooey mozzarella bread — here’s how you make this sure-fire game-day hit.

The Chili
By using turkey instead of beef, you greatly reduce the calories and fat without compromising flavor.

Turkey Chili With Black Beans and White Corn

Olive oil
1 cup chopped onion
1 chopped green bell pepper
3 cloves garlic, minced
1 1/4 pounds ground turkey
2 tablespoons chili powder
2 teaspoons cumin
2 teaspoons dried oregano
1 28-ounce can fire-roasted, diced tomatoes
2 cups chicken broth
1/3 cup sun-dried tomato paste (you can substitute regular tomato paste)
1 15-ounce can black beans, drained and rinsed
1 cup frozen white corn
1/4 cup chopped fresh cilantro
Salt and black pepper to taste
Light sour cream, 2 percent shredded cheddar cheese, sliced black olives and chopped scallions, for serving


Saute onions, bell pepper and garlic in a little olive oil until softened, add  ground turkey and cook until browned. Add chili powder, cumin and oregano, cook 1 minute or until fragrant. Stir in the diced tomatoes, 2 cups chicken broth and tomato paste.  Bring to simmer, then partially cover and simmer 30 minutes (or up to several hours over low heat).  Fifteen minutes before you’re reading to serve, add black beans and corn. Simmer 10 minutes, then stir in 1/4 cup chopped fresh cilantro and season to taste with salt and freshly ground black pepper.

Serve with light sour cream, shredded 2% sharp cheddar cheese, sliced black olives and chopped scallions if desired.

Garlic Mozzarella Bread

I also make a kick-butt stuffed mozzarella bread with garlic. It’s like a calzone, so you can add other things, too, like broccoli, bell peppers or pepperoni (turkey pepperoni would keep calories in check and the filling won’t be greasy.) Or, keep it simple to highlight the flavors of the chili.

Thaw a 1-pound loaf of frozen bread dough according to directions; roll dough into a large rectangle, 1/4-inch thick; top with 2 cups shredded part-skim mozzarella cheese.  Sprinkle over 1/2 teaspoon garlic powder; start from long side and roll up tightly; transfer to baking sheet; spray with cooking spray; sprinkle with 2 tablespoons grated Parmesan cheese; bake at 375 degrees F for 20 minutes, until golden brown.

Dip the stuffed bread in the chili and, OMG. Who cares about the game?!

TELL US: What are YOUR game day treats? Share here so we can all enjoy!

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Comments (6)

  1. […] This post was mentioned on Twitter by FN's Healthy Eats, Jaye Alynn. Jaye Alynn said: Robin ’s Healthy Take: Game-Day Chili #healthy #food […]

  2. feastonthecheap says:

    I love turkey chili, that's pretty much the only way i make it these days. But one football sunday, I whipped up an even healthier White Bean & Chicken Chili spiced with Pumpkin. It may fall more squarely into the stew category, but you can top it with all of the same chili fixings, so I decided to stretch the definition a bit… Butternut squash chili is another game-time fave.

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