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The Princeton Longevity Center Recipes

PLC’s Turkey Chili

This potassium-packed chili makes a perfect meal for a brisk Fall evening!  One serving provides more potassium than a banana.  Enjoy with some brown rice or some crusty whole grain bread.

1 ½ Tbsp. olive oil
1 pound lean ground turkey breast
2 onions, chopped
3 cloves of garlic, minced
2 Tbsp. chili powder
1 Tbsp. ground cumin
½ tsp. ground cinnamon
½ tsp. red pepper flakes
¼ tsp. Morton’s Lite Salt
2 cups water
2 (14.5 oz.) cans Muir Glen No Salt Added Fire Roasted Diced Tomatoes
15 oz. can Eden Organic Kidney Beans No Salt Added, rinsed


  • Heat ½ Tbsp. of the olive oil in a large pot over medium heat.  Add the ground turkey and cook about 4 minutes (break it up with a spoon until no longer pink).  Transfer the cooked turkey to a plate.
  • Add the remaining 1 tablespoon of oil to the pot. Add onions and garlic and cook, stirring often, about 5 to 7 minutes. Stir in chili powder, cumin, cinnamon, pepper and Morton’s Lite Salt and cook for 1 minute.
  • Add water, tomatoes, beans and the cooked turkey; bring to a boil. Then, reduce the heat to maintain a simmer and cook about 10 to 15 minutes.

Serves 6

Nutritional information per serving:  calories 260, fat 10g, saturated fat 2.5g, protein 20g, carbohydrates 23g, sodium 320mg, fiber 10g, potassium 616 mg, Vitamin A (30% daily value), Vitamin C (25% dv), Iron (15% dv), Calcium (10% dv)

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