Turkey Chili Garnished with FAGE Total

A healthy twist on an old favorite.


1 tbsp vegetable oil
1 small onion, diced
1 large bell pepper, red, orange or yellow, diced
½ teaspoon salt
3 cloves garlic, minced
1 lb ground turkey, not breast
1 tbsp tomato paste
2 tbsp chili powder
1 tbsp oregano
1 tbsp ground cumin
1 ½ tsp chipotle chili powder
14.5-oz can fire-roasted diced tomatoes
15.5-oz can red kidney beans, rinsed and drained
1 large bell pepper, red, orange or yellow, diced
1 cup reduced-sodium chicken broth

7-oz container FAGE Total, FAGE Total 2% or FAGE Total 0%
Optional: fresh cilantro

  1. Wash and dice onion and pepper. Peel and mince garlic. Set all ingredients aside.
  2. In a large sauce pot, over medium heat, add the oil, onions, peppers, minced garlic and salt. Sauté until translucent.
  3. Add the garlic to the sauce pot and cook until fragrant, about 20 seconds.
  4. Add the turkey, raise the heat to high and cook until the meat is browned and liquid is mostly evaporated, continuously breaking up the meat with a wooden spoon, about 10-15 minutes.
  5. Add tomato paste, stir and cook for 1 minute.
  6. Add the chili powder, oregano, cumin, chipotle chili powder, fire-roasted diced tomatoes, kidney beans and chicken broth. Bring to a boil, then reduce heat to a simmer. Partially cover the pot with a lid and simmer for 30 minutes.
  7. Serve with a dollop of FAGE Total. Add fresh cilantro, if desired.