Turkey Chili

When I had my second baby, my friend and neighbor Debbie brought this chili. We loved it so much I asked for the recipe and it’s been a regular at our house ever since.┬áThis is a perfect “pantry meal” for the fall. It’s warm and hearty, and I can make it at just about any time given that I keep most of the ingredients on hand. We like it topped with plain yogurt and served with warm corn bread. This recipe makes just enough for dinner for four, then lunches the next day for two.

  • 1 tablespoon olive oil
  • 3 garlic cloves, minced
  • 1 medium red onion, chopped
  • 1 pound lean ground turkey breast
  • 1 15-oz. can black beans, drained and rinsed
  • 1 15-oz. can red kidney beans, drained and rinsed
  • 1 28-oz. can diced tomatoes
  • 2 heaping tablespoons tomato paste
  • 2 teaspoons cumin
  • 2 teaspoons chili powder
  • 1/2 teaspoon chipotle chili powder
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • Optional toppings: plain yogurt or sour cream, avocado, shredded cheddar, cilantro, green onions
  • Heat oil over medium heat in a dutch oven. Add garlic, stir and cook until fragrant, about 1 minute. Add red onion and cook until just beginning to soften. Add turkey meat to the pot, breaking it up with the back of a spoon. Once the turkey is no longer pink, add the beans, diced tomatoes (including juice) and tomato paste. Fill the diced tomato can about 1/3 full of water and add that to the mixture. Add spices and heat through. Taste seasons and adjust, if necessary. Serve with toppings.
  • Quick Tips
  • 1. I like to use extra lean ground turkey breast. There is very little fat, but the spices add enough punch to make this dish very flavorful. I have also used ground chicken breast with great success.
  • 2. If you are concerned about sodium, use the low sodium variety of each of the beans. You can also find “no salt added” versions of the diced tomatoes and tomato paste. You may want to add a bit more of the spices, so sample while cooking and add seasonings to your liking.
  • 3. Using a combination of chili powder and chipotle chili powder gives this dish a bit of a smoky flavor without making it too spicy for the kids. If you want more spice, add another 1/2 teaspoon of chipotle chili powder. On the other hand, if you or your children are very sensitive to spice, skip the chipotle chili powder completely and instead add another teaspoon of regular chili powder.

Preparation time: 10 minute(s)

Cooking time: 15 minute(s)

Number of servings (yield): 6

6 responses to “Turkey Chili”

  1. Sue Lauf says:

    My husband, Bruce Becker, used to work with you at the ACC and turned me onto your website. He sent me your turkey chili recipe which I made tonight….and loved it. Now I’m combing through your recipes for holiday and brunch ideas. What a wonderful accomplishment for someone who loves to cook! Thanks. Sue

    • Alicia says:

      Hi Sue! So nice to hear from you. I loved working with Bruce! Please tell him hello for me. I’ll be posting some holiday ideas later this week…

  2. AmyK says:

    You’re my go-to girl when I want new ideas for dinner! I’m making this tonight; looks delicious!

    • Alicia says:

      I love being your go-to girl! I make this about once/month. I made it last week and realized the turkey meat was bad. Since I already had the onions in the pan, I proceeded without the meat. It was still very tasty!

  3. AmyK says:

    This was yummy! My only complaint is that the recipe wasn’t big enough to provide a full meal of leftovers tonight! I will make a note to DOUBLE next time, so we have enough for two nights. Thank you!

  4. Deb says:

    Super yummy and very easy! My 6 year old gave it a 1000 on a scale of 1 to 10 :-). We used 1/2 tsp of chipotle chili powder (and no regular chili powder). And I used cannellini beans instead of black beans because I grabbed the wrong can!

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