Servings: 4

Weight Watcher Smart Points: 7

Preparation Time: 10 Minutes

Cooking Time: 36 Minutes

Ready In: 46 Minutes


  • 2 Tbs. bbq sauce
  • ½ can beer (rest for the cook) -can sub with chicken broth
  • ¼ tsp black pepper
  • 1 c. chicken broth
  • 1 Tbs chili powder
  • 1 Tbs. chipotle in adobo- minced (optional)
  • 2 Tbs cumin
  • 1 small can fire roasted diced tomatoes
  • ½ c. frozen corn
  • 3 cloves garlic - minced
  • Greek yogurt and fresh cilantro to garnish
  • 1 Tbs all-purpose grill seasoning
  • 2 c chopped veggies (red/orange/yellow peppers, carrots, celery, etc.)
  • 1 medium onion - diced
  • 1 can beans - drained and rinsed (black, dark pinto, light red pinto, etc.)
  • ½ tsp salt
  • 1 Tbs smoked paprika
  • 1 lb ground turkey breast (99% fat free)
  • 1 Tbs Worcestershire sauce


  1. Heat large soup pot over medium high heat and spray with non-stick spray.Add turkey and spices (cumin through grill seasoning) and cook for 6-8 minutes or until turkey is browned.Add onion, garlic and vegetables and continue cooking 6-8 more minutes until veggies are tender and turkey is starting to get really brown
  2. (Don't be afraid to walk away from the pot
  3. We want the meat to caramelize and turn very brown - almost like it's burning.)Add beer to deglaze the pan and scrape up brown bits on bottom of pan using a wooden spoon.Stir in chicken broth, tomatoes, bbq sauce and bring to a boil.Add rinsed beans and corn.Taste for seasoning and add salt and pepper as necessary.Simmer for 20 minutes or longer and garnish to serve with a dollop of Greek yogurt and chopped fresh cilantro
  4. Tastes even better the next day.

Leave a Comment