Turkey Chili

  • Servings: 6

A steamy stew with a lighter meat, No Yolks, and a fistful of hot peppers to keep you honest. The perfect meal after a day out on the range. Or in the office.


3 cupsNo Yolks® Broad Noodles
1 Tbspvegetable oil
1garlic clove, minced
1onion, chopped
1celery, chopped
1serrano chile, seeded and chopped
14 1/2 oz.fire roasted diced tomatoes
14 1/2 oz.crushed tomatoes
1 1/2 cupsreduced sodium chicken broth
1 tspchipotle chile powder
1 tspground cumin powder
3/4 tspsalt
1/4 tspground black pepper
2 cupscooked turkey, diced
3/4 cupshredded reduced fat Cheddar cheese, divided


  1. Heat oil in large pot. Add garlic, onion, celery and chile. Cook over medium-high heat 3 to 5 minutes or until tender.
  2. Add diced tomatoes, crushed tomatoes, chicken broth, chili powder, cumin, salt and pepper. Bring to a boil; reduce heat to low.
  3. Add turkey and noodles. Simmer 10 minutes.
  4. Spoon into 6 bowls. Top each serving with 2 tablespoons cheese.