Turkey Chili
Turkey Chili

I first crafted this recipe back in 2017 when I first began really experimenting in the kitchen.

I love to serve it with Sweet Skillet Cornbread and a salad!

TIPS: For a milder version, cut back (or cut out) the cumin.

NOTE: To make this recipe Keto, LowCarb, or Whole30 just leave out the kidney beans!

Turkey Chili Recipe

  • 16 oz extra lean ground turkey
  • 2 (15.5 oz) cans red kidney beans
  • 2 cups low sodium chicken broth, divided
  • 2 (10 oz) cans diced tomatoes with green chilies (don’t drain!)
  • 1 (15 oz) tomato sauce
  • 1 large green bell pepper, chopped
  • 1 yellow onion, chopped
  • 2 Tbsp extra virgin olive oil (EVOO), divided
  • 1 1/4 tsp ground cumin
  • 3 tsp minced garlic
  • 1 tsp chili powder
  • 1/2 tsp paprika
  • 1/2 tsp freshly ground black pepper, divided
  • 1/2 tsp salt, divided
  1. Heat 1 Tbsp of EVOO in a large skillet over medium heat on stovetop.
  2. Add chopped 1 bell pepper and chopped 1 onion to skillet and sauté for 3 mins.
  3. Add 3 tsp garlic to skillet and continue to sauté for 30 secs.
  4. Pour this mixture onto a large plate and set aside.
  5. In the same skillet, heat remaining 1 Tbsp of EVOO over medium heat.
  6. Add 16 oz turkey to skillet and season with 1/4 tsp salt and 1/4 tsp pepper.
  7. Cover and cook turkey, making sure to stir occasionally and break meat up to cook thoroughly. Do not overcook as you don’t want it drying out in the rest of the cooking process.
  8. Return plated veggies to skillet with turkey.
  9. Add 2 cans tomatoes with green chiles, 1 can tomato sauce, 1 cup of chicken broth, 1 tsp chili powder, 1 1/4 tsp cumin, 1/2 tsp paprika, remaining 1/4 tsp salt, and remaining 1/4 tsp pepper.
  10. Bring to a boil.
  11. Reduce to a simmer and cover.
  12. Simmer for at least 20 minutes, but no more than 45 minutes, stirring occasionally.
  13. Drain and rinse beans.
  14. Add 2 cans beans and remaining 1 cup of chicken broth to skillet.
  15. Simmer for at least 2 minutes, but no more than 15 minutes. Ok, technically you can simmer longer than 15 mins, but you’ll risk the kidney beans breaking down some. Honestly, I probably simmer mine for at least 45 mins to an hour, stirring occasionally, because we like our chili thick!
Nutrition Facts
Servings: 10
Amount per serving 
% Daily Value*
Total Fat 7.3g9%
Saturated Fat 1.6g8%
Cholesterol 32mg11%
Sodium 627mg27%
Total Carbohydrate 61g22%
Dietary Fiber 14.6g52%
Total Sugars 4.8g 
Protein 30.1g 
Vitamin D 6mcg32%
Calcium 115mg9%
Iron 7mg41%
Potassium 1451mg31%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.


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