White Turkey Chili Recipe – 5 Points +

White Turkey Chili

Chili has always been one of my go to foods when I want to eat a lot without using a lot of Points. It’s heartier than a soup, very filling, and I can eat more than 1 serving without feeling guilty. Plus, it’s insanely healthy, and full of fiber and protein. My White Turkey Chili Recipe is the perfect example of what I’m talking about. I even dressed it up with mozzarella cheese and plain, non-fat Greek yogurt, and each serving still camne in at just 5 Points +….and it was delicious! The mozzarella gets all melty, and the ground turkey gets nice and moist from stewing a while in the citric acid of the tomatillos. SO GOOD! This can also be made with fresh tomatillos, if you prefer. Either way, it’s a delicious and unique Weight Watchers chili recipe that is sure to fill you up without using many Points. Enjoy!

White Turkey Chili

A unique twist on traditional chili recipes, this tasty white chili is immensely satisfying and delicious. Easy to prepare with little preparation and it makes great leftovers, it’s a real bargain at just 5 Points + per serving. Of course, it’s also topped with cheese and a healthier alternative to sour cream, for your eating pleasure.


  • 1lb extra lean ground turkey breast
  • 1 large white onion, finely chopped
  • 4 cloves garlic, minced
  • 1 28oz can tomatillos
  • 2 4oz can roasted green chilies
  • 1 15oz can cannellini beans
  • 2 cups fat free chicken stock
  • 3 fresh jalapenos, seeded and diced
  • 1 cup part skim mozzarella, shredded
  • 1/2 cup non-fat plain Greek yogurt
  • 1 tbsp cumin
  • 1 tbsp coriander
  • 1 tbsp oregano
  • Salt and pepper to taste
  • Cilantro and lime wedges for garnish (optional)


  1. Spray a large Dutch oven with non-fat cooking spray and set over medium high heat.
  2. Add in onions and garlic, and sauté until tender, about 3-4 minutes.
  3. Add in ground took, and cook while breaking up meet, until turkey is browned, about 6-8 minutes. If turkey starts to stick to pot while cooking, add in a bit of the chicken broth as necessary to help de-glaze it from the pot.
  4. Add in jalapenos, cumin, coriander, oregano and salt and pepper, and cook until peppers begin to soften, about 3 minutes.
  5. Stir in tomatillos, chilies and chicken stock. Bring to a simmer, and then lower to medium-low heat. Cover and let cook for about an hour.
  6. Add in cannellini beans and cook for another 30-45 minutes.
  7. Serve with a 2 heaping tablespoons of mozzarella cheese, a heaping tablespoon of yogurt, and garnish with cilantro and lime wedges.

Preparation time: 15 minute(s)

Cooking time: 2 hour(s)

Diet tags: Low calorie, Reduced fat, Reduced carbohydrate, High protein

Number of servings (yield): 6

Culinary tradition: USA (Traditional)

Entire recipe makes 6 servings
Serving size is about 1 ¼ cup with cheese and yogurt dollop
Each serving = 5 Points +

PER SERVING: 228 calories; 6g fat; 13g carbohydrates; 29g protein; 6g fiber



  1. Made this for dinner tonight it was amazing think you !!!!

  2. HUGE HIT! Husband could not believe it was ww’s. So much flavor. Loved the yogurt too – did not miss sour cream one bit. Thank you!

  3. I just wanted you to know this is one of my favorite recipes. I have made it many times. I use lower salt broth as it can be a little salty. I have also used fresh tomatillos or substituted some green salsa verde for some of the ingredients when I was in a hurry. Yum. It freezes well also.

  4. Oh my gosh, this was so good! And easy, which is the only kind of cooking I do. I had a 28 oz can of whole tomatillos, I put them in a bowl undrained, and puréed them with my immersion blender. It worked great for me :)

  5. This was really good! Added some crushed tortilla chips and left one jalapeño seeded for a little extra heat

  6. Do you strain the liquid from the tomatillos before adding?

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