Heart-y Turkey Chili and a S&W Bean Chili Palooza #Sweepstakes

by Dorothy Reinhold on October 8, 2013

Print This Post Print This Post Heart-y Turkey Chili on Shockingly Delicious. Good AND good for you!

As we settle solidly into fall, the changing season triggers an imperceptible mental switch. It’s brought on by the new nip in the air, the breeze that sends a shiver and earlier sundown. Our culinary thoughts leave behind the sprightly salads of summer and anticipate comforting dinners.

We’re ready for a steaming bowl of goodness that will warm us up and keep us full.

And so it shall be chili, but not just any old version. S&W Beans asked me to show you how to make their Heart-y Turkey Chili. It’s one of the most popular in the S&W recipe collection on their website, for good reason.

Heart-y Turkey Chili on Shockingly DeliciousThis recipe appealed to me because, as the name implies, it is both hearty and heart-healthy. We’re using low-fat ground turkey (no fat added in the pan to cook it), and some of the wonderful S&W lower-salt beans. S&W 50 Less Sodium Kidney BeansThe recipe calls for 2 cans of either S&W® 50% Less Sodium Red Kidney Beans or S&W® 50% Less Sodium Black Beans, but I decided to use 1 can of both to add variety.

I don’t often use kidney beans in my chili, but I learned that ½ cup of red kidney beans has 1 ½ times the antioxidants of 1 cup of blueberries and that kidney beans have more protein per cup than 2 ounces of lean ground beef. Hmmm…sold.

Black beans are among my most favorite beans, and I learned they have more dietary fiber in 1 cup than 5 slices of whole grain bread. Sold again.

S&W 50 Less Sodium Black BeansThese lower-sodium beans are flavorful and you won’t miss the extra salt. In fact, did you know that draining and rinsing the beans gets rid of 1/3 of the sodium? That’s a good thing to remember if you can’t find the low-sodium version at your market. I recently had my blood pressure checked, and the number was higher than it should be, so I am motivated to reduce sodium in my diet and nip this in the bud.

In keeping with the lower-sodium theme of this recipe, I also chose to use no-salt-added corn, low-salt diced tomatoes and no-salt-added tomato sauce. Citrus is often used as a salt replacement in recipes, and lime juice contributes to this recipe, with each diner adding a squeeze of lime to his own bowl of chili at the table, too.

Let’s take advantage of nutritious beans – naturally low in fat (no saturated fat or cholesterol), high in fiber, protein, calcium, iron, folic acid and potassium – and make some chili. There’s a nip in the air.  😎 Heart-y Turkey Chili on Shockingly Delicious

Chili Palooza Sweepstakes!

To encourage more chili fun, S&W Beans is sponsoring a Chili Palooza Sweepstakes Mon., Oct. 7 through Sun., Nov. 3. You can enter the Chili Palooza Sweepstakes here for a chance to win this useful Chili Kit — a slow cooker, a ladle, recipes, a magnetic grocery list, a can strainer and 3 cans of S&W Beans. There will be 25 lucky Chili Kit winners – 10 announced on Oct. 25, and 15 announced on Nov. 5. You have to be at least 18 and a resident of the 50 states to enter; read the rest of the fine print here.

Twitter party!

Twitterbird Chilipalooza on Shockingly DeliciousS&W Beans is also having a Twitter party, during which they will give out a grand prize of a Chili Kit and $50 Visa gift card, and 10 runner-up prizes of S&W products so you can make your own bowl o’ red. The Twitter party will be Thur., Oct. 17, 7:30-8:30 p.m. Central Time (mark your calendar for your own time zone; it’s 5:30 p.m. my Pacific Time, for example), and the hashtag is #chilipalooza so you can easily follow along and join in. I’ll be there; that grand prize is motivational, isn’t it?

Join the fun!

Recipe: Heart-y Turkey Chili

Summary: Both hearty and heart-healthy, this bowl o’ red features low-fat turkey and low-sodium canned beans and tomatoes in a comforting chili that’s good AND good for you.


  • 1 (20-ounce) package lean (93%) ground turkey
  • 1 medium onion, chopped (about 3/4 cup)
  • 2 (15.25oz) S&W® 50% Less Sodium Red Kidney Beans or S&W® 50% Less Sodium Black Beans, drained, rinsed (I used 1 can of each!)
  • 1 (15-ounce) can whole kernel corn, drained (I used no-salt-added corn)
  • 1 (14.5-ounce) can diced tomatoes (do not drain) (I used a low-sodium version)
  • 1 (8-ounce) can no-salt-added tomato sauce
  • 1 tablespoon chili powder (I used mild Hatch Chile Powder)
  • 3 tablespoons lime juice
  • Garnishes (optional): Lime wedges, light sour cream, chopped cilantro, shredded Cheddar cheese

InstructionsHeart-y Turkey Chili on Shockingly Delicious

  1. In 12-inch skillet, cook turkey and onion over medium-high heat 5-7 minutes or until turkey is thoroughly cooked, stirring to break up turkey.Heart-y Turkey Chili on Shockingly Delicious
  2. Add all remaining ingredients except garnishes; bring to a boil. Reduce heat; cover. Simmer 10 minutes.Heart-y Turkey Chili on Shockingly Delicious
  3. Remove from heat and ladle into bowls.
  4. Serves 8.

Recipe Source

S&W Beans

Nutritional Information Per Seriving

Calories 220 (From Fat 50), Fat 6g (Saturated Fat 1.5g, Trans Fat 0g), Cholesterol 50mg, Sodium 370mg, Total Carbohydrate 22g, Fiber 4g, Sugars 7g, Protein 19g, Vitamin A 15%, Vitamin C 25%, Calcium 6%, Iron 15%

Preparation time: 8 minutes
Cooking time: 20 minutes
Diet tags: Low calorie, High protein, Gluten free
Number of servings (yield): 8
Culinary tradition: USA (Southwestern)

Disclosure: I was compensated for this post by S&W Beans. The opinions are all mine, the recipe is used with their permission, and the photos are Shockingly Delicious originals. 

{ 19 comments… read them below or add one }

Surfer Girl October 21, 2013 at 9:11 pm

Can I brown the meat and onion in a skillet then put everything in the crock pot on low for 4 or 5 hours? Also, we use plain Greek yogurt as a healthy alternative to sour cream. Non fat works well and my guests have been totally fooled by 2%.


Dorothy Reinhold October 22, 2013 at 12:55 pm

Surfer Girl Lori,
I don’t see why not! I would say 4 hours on low is plenty to get everything nice and friendly in the Crock-Pot.


Betsy @ Desserts Required October 13, 2013 at 7:12 pm

I love a nice thick chili!


Cheryl | Black Girl Chef's Whites October 8, 2013 at 12:04 pm

Turkey chili is my favorite go-to comfort meal! And my recipe is not far from this, although I like to add a little more smoky spice from chipotle peppers to mine. You just cannot go wrong with a big bowl of chili!


Dorothy Reinhold October 8, 2013 at 1:51 pm

Agreed! And if you know your eaters can handle it, chipotle is awesome!


Erika {In Erika's Kitchen} October 8, 2013 at 11:55 am

That looks so delicious! I always use a combination of kidney beans and black beans in my chili – I’ll have to try adding corn next time.


Nancy@acommunaltable October 8, 2013 at 11:18 am

That is one hearty looking bowl of chili!! I love S and W beans – and you are right Dorothy, you don’t even notice that they are lower sodium! Now that the weather is cooler, I always have a few cans of these beans in my pantry – they are terrific for making quick and nutritious weeknight meals!


Kim October 8, 2013 at 10:57 am

I made a batch of tortilla soup last night, and threw in a can of kidney beans (because the recipe I was referencing called for black beans and I didn’t have any) to make it “meatless.” I had no idea it packed so much protein. Score! I’ll have to look for S&W next time I’m in the market to get more beans.

Also, I like Jeanne’s idea of the pumpkin puree. 🙂



Dorothy Reinhold October 8, 2013 at 11:56 am

The nutrtional aspect of red kidneys was an eye-opener for me, too!


Judy Lyness October 8, 2013 at 10:15 am

Making this!! Loved that you used ground turkey AND Hatch chili powder. Can’t wait.


Dorothy Reinhold October 8, 2013 at 11:57 am

If you have any roasted Hatch sitting around, throw them in, too!


Kelli October 8, 2013 at 10:07 am

Love this recipe! Thank you for the new twist. It’s chili time. We like to host parties in the Fall with a big pot of chili and cornbread. This recipe looks healthy and delicious.


Dorothy Reinhold October 8, 2013 at 10:15 am

You’re welcome! And go enter to win that slow cooker!


Connie Kaiser October 8, 2013 at 9:59 am

Believe it or not I just went online to find a new chili recipe and I foudn yours! I’m doing it! (Along with your corn muffin trick of course)


Dorothy Reinhold October 8, 2013 at 10:07 am

Excellent! This is a particularly healthy chili version. I loved it!


Valentina October 8, 2013 at 9:56 am

This looks so delicious — the perfect comfort food! I love that I can get low sodium, canned beans. And your pictures are really stunning! 🙂


Dorothy Reinhold October 8, 2013 at 10:08 am

Thank you! I kinda like the way the pix turned out, too!


Jeanne @JollyTomato October 8, 2013 at 9:52 am

LOVE making chili, especially as the weather gets cooler, and this one is particularly beautiful! (You just taught me something I didn’t know about kidney beans) One thing I like to add to chili is a little bit of pumpkin puree – it just adds that extra bit of “fall” flavor!


Dorothy Reinhold October 8, 2013 at 10:07 am

Love your pumpkin idea. Never thought of it, and now I must do it!


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