Healthy Turkey Chili

Cold weather means it’s time for soups, stews and most importantly, chili! I love all things chili and was thrilled when the temperature dropped enough to be able to start trying new chili recipes.

This one was good, but needed quite a bit of adjustments (all reflected below). It needed more tomatoes and less beans for the ratio of meat and spices. Also, the amount of garlic is asked for was laughable. And depending on how liquidy or chunky you like your chili, you can just add more chicken stock. Personally, it needed to cook longer. Chili needs to simmer an hour to get all those flavors to meld into the meat.

The garnishes are also optional and adjustable – so if you prefer to have cornbread with your chili, skip the chips and make some. Also, for my cilantro-haters – this is just a garnish. You can skip it, or replace with parsley!


Adapted from Ambitious Kitchen
Yields 4 servings

2 tsp oil, olive
1 Medium onion, yellow chopped
8 Cloves garlic, fresh minced
1 Medium bell pepper, red chopped
1 Pound turkey, white ground
3 or 4 Tbls chili powder (spice this to your liking)
2 tsp cumin, ground
1 tsp oregano, fresh
1/4 tsp pepper, cayenne
1/2 tsp salt, Kosher
42 Ounce(wt)s tomatoes, diced
2 1/2 Cups broth, low-sodium chicken
15 Ounce(wt)s beans, kidney, canned drained and rinsed (dark red)
15 Ounce(wt)s corn, canned drained and rinsed
1 Cup cheese, Mexican, grated
1 Large avocado chopped
1 Cup tortilla chips
1 Tbls cilantro finely chopped for garnish
1/4 Cup sour cream for garnish

Tools Needed:
Kuhn Rikon Stainless Steel Epicurean Garlic Press
Simply Calphalon Nonstick 4-Quart Saucepan
Norpro 7656 10-Inch Bamboo Spoon

Place oil in a large pot and place over medium high heat.

Add in onion, garlic and red pepper and saute for 5 to 7 minutes, stirring frequently.

Next add in ground turkey and break up the meat using a wooden spoon; cooking until no longer pink.

Next add in chili powder, cumin, oregano, cayenne pepper and salt; stir for about 20 seconds.

Add in tomatoes, chicken broth, kidney beans and corn. Bring to a boil, then reduce heat and simmer for 45  to 60 minutes or until chili thickens and flavors come together.


Taste and adjust seasonings and salt as necessary.

Garnish with cheese, avocado, cilantro (or parsley), sour cream and tortilla chips.


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