Buffalo Turkey Chili

Feb 18

Soups are some of my favorite things to make– I love adding things to a pot and just letting it cook.  The weekend is a perfect time to let soup cook on the stove and let the smells come through the house all afternoon/evening.

The only thing missing was Frank’s hot sauce– it’s my favorite and Walmart was all out- gasp!  Texas Pete was an okay substitute, but next time, we’ll definitely use Frank’s.

Buffalo Turkey Chili


1 Tbsp olive oil   
1 pound uncooked ground turkey breast   
2 large Carrots, chopped   
4 celery ribs, chopped   
4 garlic clove, minced   
1 Tbsp paprika   
1 bay leaf   
1 tsp table salt   
1 tsp black pepper   
2 cups fat-free chicken broth   
1/2 cup hot sauce   
15 oz canned tomato sauce   
15 oz canned fire roasted diced tomatoes


  • Heat oil in large pot. Add turkey, break up while cooking. Add carrots, onion, celery, garlic, paprika, bay leaf, salt, and pepper. Cook, stirring frequently, for 7-8 minutes. Add chicken stock, hot sauce, tomato sauce, and diced tomatoes. Bring the chili to a boil, reduce the heat and simmer for 10 minutes.  Remove bay leaf before serving.  6 servings, 4 points a serving.
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