Turkey Chili

Try this easy recipe! Make extra for extra on the go meals during the week!

Total Prep and cooking time: 1 hour, 15 minutes


  • 1 lb ground turkey (or leftover turkey meat, chopped)
  • 1 large onion, peeled and chopped
  • 3 Tbsp. canola oil
  • 4 cloves garlic, peeled and chopped (or already minced garlic in can)
  • 1 15-oz. can diced tomatoes (with liquid)
  • 2 cups low sodium chicken broth
  • 3 Tbsp. chopped fresh cilantro
  • 3 15oz. cans red kidney beans ( bean of choice)
  • 1 Tbsp ground cumin
  • 1½ tsp cayenne pepper (optional if you like spice)
  • 1½ tsp paprika
  • 1 ½  tsp garlic powder
  • 1 tsp oregano, crumbled
  • ½ tsp ground white or black pepper
  • Kosher salt, to taste


  • In any large heavy soup pot, heat 1 tablespoon canola oil and brown the turkey over high heat for 5 min to get a brown and flavorful crust and medium heat to cook throughout. Remove turkey from pot and set aside.
  • Add 1 tablespoon canola oil to the onions and garlic and sauté until slightly browned.
  • Add about ½ chicken stock and use a wooden spoon or heat-proof spatula to loosen all the flavored bits from the bottom of the pot.
  • Add the tomatoes and the browned turkey. Cook for a minute, add the beans, seasonings (but not the salt) and the remaining stock.
  • Simmer for 15-20 minutes or until the chili has thickened, stirring occasionally. If the chili thickens too much, adjust the consistency with a bit more stock.
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