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white bowl of turkey chili with shredded cheese, sour cream and jalapenos on top with crackers on the side
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Turkey Chili

This turkey chili is a great way to enjoy your favorite comfort food, but cutting some of the calories.
Course Main Course
Cuisine American
Keyword chili, dinner, turkey
Cook Time 40 minutes
Total Time 40 minutes
Servings 3 people
Calories 379kcal

Ingredients

  • 1 pound ground turkey
  • 1 can dark kidney beans 15 oz
  • 1 can black beans 15 oz
  • 1 can Rotel 10 oz
  • 1 cup water
  • 1 can tomato sauce 8 oz
  • 2 tbsp chili seasoning
  • 1/2 tbsp dried minced onion
  • 1 tsp sugar
  • 1/2 tsp oregano
  • 1/2 tsp paprika
  • 1/2 tsp salt
  • 1/4 tsp garlic powder
  • 1/4 tsp cumin
  • 1/8 tsp cayenne pepper

Instructions

  • Cook turkey meat on high heat and drain any liquid if any after cooking
  • Strain and rinse both cans of beans
  • If you don't want your tomatoes and chilies chunky throw the rotel in a food processor and blend
  • Add all ingredients to the turkey meat and bring to a boil and then lower heat to low and cover
  • Stir occasionally and when it gets to the consistency you want you are done.

Notes

  • Browning the Turkey: Don't rush this step. You want the turkey to get a nice brown sear on it - that's where a lot of the flavor comes from. And remember, break it up into small chunks as it cooks so it mixes well with the rest of the ingredients.
  • Season to Taste: The spice measurements in the recipe are just a guideline. If you prefer your chili spicier, add a bit more cayenne or a few dashes of hot sauce. If you're not a fan of heat, dial it down. Cooking is all about adjusting to your personal taste.
  • Slow and Steady: Chili is one of those dishes that benefits from a long, slow cook time. If you have the time, let it simmer on low for a bit longer than the recipe calls for. The flavors will meld together beautifully and the texture will be even better.
  • Go Crazy with Toppings: Chili is a great canvas for a variety of toppings. Shredded cheese, sour cream, chopped onions, sliced jalapeños, a squeeze of lime - the sky's the limit! It's a fun way to customize your bowl.
  • Leftovers are Your Friend: This chili is even better the next day after the flavors have had time to really blend together. So if you have leftovers, consider it a win! They're perfect for a quick lunch or another dinner.
  • Freeze for Later: If you're cooking for one or two, this chili freezes beautifully. Just portion it out into freezer-safe containers, and you'll have ready-to-go meals for those days when you don't feel like cooking

Nutrition

Serving: 1person | Calories: 379kcal | Carbohydrates: 42g | Protein: 47g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 83mg | Sodium: 1675mg | Potassium: 1853mg | Fiber: 13g | Sugar: 14g | Vitamin A: 3635IU | Vitamin C: 28.6mg | Calcium: 109mg | Iron: 7.8mg