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One-Point Chili

by Jim on September 22nd, 2009

This recipe was originally given to my by my cousin Bunni, who got it from Weight Watchers (thus the name). The recipe from my cousin calls for sweet turkey sausage, 3 green peppers, diced tomatoes (basil, garlic & onion flavored) and plain old chili seasoning. What follows is my slightly modified version to allow for a little more heat.¬† The hot “Italian” turkey sausage may add an extra bit of fat than the original version, but I have to believe it’s a nominal amount. What makes this chili “1-point” is all the zero-point vegetables that are used to “thicken” it up. Try substituting amounts, chicken or vegetable instead of beef broth, or the size of the chopped/diced vegetables to make it your own. Careful not to add too much broth right away though, even if it might seem to need it; the rest of the ingredients release a lot of liquid in to the chili. This is a double batch, and it freezes really well. Serving size = 1 cup.


  • 1 lb. ground turkey
  • 1 lb. hot turkey sausage (about 5 links)
  • 1 large vidalia onion
  • 2 T. minced garlic (4 cloves)
  • 3 14oz. cans beef broth (fat-free, low-sodium)
  • 4 16oz. cans fire-roasted diced tomatoes
  • 2 15oz. cans black beans, rinsed
  • 1 green, 1 yellow & 1 red pepper, each diced about 1/4″ to 1/2″
  • 4 stalks cellery, diced about 1/4″ to 1/2″
  • 2 pkg. tex-mex chili seasoning, low sodium if you can find it
  • chili powder and/or hot sauce/Tabasco¬† to taste
  • 3 zucchini, diced about 1/4″ to 1/2″
  • 3 yellow squash, diced about 1/4″ to 1/2″
  • Low-fat shredded cheddar cheese (garnish)


  1. In a LARGE pot, brown the ground turkey, sausage (I remove the skins from the sausage but it’s not necessary), onions and garlic.
  2. Add broth to the desired thickness, diced tomatoes, beans, peppers, celery and seasonings. Bring to a boil and simmer for 15 minutes.
  3. Add zucchini and squash. Simmer another 15 minutes or until zucchini and squash are cooked (i.e. soft).
  4. Serve topped with a pinch of low-fat shredded cheddar cheese (This will add points I suspect, but it’s good!)

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  1. KLCG permalink

    It has to be fat free, low sodium broth or you are upping the pointage.

  2. Shirl permalink

    The way I keep it truly one point, is to eliminate the turkey sausage altogether. Admittedly the ground turkey can be a bit bland, so i get dried fennel seed and grind it up in my mini processor and add to the turkey. This gives it the sausage flavor without the fat.

    try it!

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