Turkey Chili

Source: https://www.chopchopfamily.org/recipe/turkey-chili/

Chili is pretty great in the winter! It warms you up on the inside.

kitchen gear

  • Cutting board
  • Sharp knife (adult needed)
  • Measuring spoons
  • Measuring cup
  • Can opener
  • Strainer or colander
  • Large heavy-bottomed pot with a lid
  • Large spoon
  • Pot holders



  • 2 teaspoons olive or vegetable oil
  • 1 large yellow or purple onion, peeled and chopped
  • 2 bell peppers (any color is fine), cored, seeded, and diced
  • 3 garlic cloves, peeled and finely chopped
  • 1 1⁄4 pounds ground turkey or ground chicken
  • 2 to 4 tablespoons chili powder
  • 1 1⁄2 teaspoons dried oregano
  • 1 to 2 teaspoons ground cumin
  • 1 teaspoon crushed red pepper flakes (if you like spicy)
  • 1⁄4 teaspoon cayenne pepper (if you like spicy)
  • 2 (16-ounce) cans dark red kidney beans, drained and rinsed well with cold water
  • 1 (16-ounce) can black beans, drained and rinsed well with cold water
  • 1 (28-ounce) can diced tomatoes, including the juice
  • 1 (28-ounce) can tomato puree



  • Put the pot on the stove and turn the heat to medium-low. When the pot is hot, add the oil.
  • Add the onion, peppers, and garlic and cook until the onion is very soft, about 20 minutes. Stir occasionally.
  • Add the turkey or chicken, a little bit at a time, stirring after each addition, until it just starts to turn white. Be sure to wash your hands with soap and water after handling raw poultry!
  • Add the spices and cook, stirring, 5 minutes.
  • Add the beans, tomatoes, and tomato puree and cook, covered, stirring occasionally, for 30 minutes.
  • Take the lid off and cook uncovered for 30 more minutes. Serve right away or cover and refrigerate up to 3 days.



Add about 2 tablespoons of any of these to each serving:

  • Sliced scallions 
  • Sliced black olives 
  • Corn kernels (fresh, canned, or thawed frozen) 
  • Chopped fresh tomatoes 
  • Plain yogurt
  • Shredded cheddar or Monterey Jack cheese 
  • Diced avocado 
  • Lime wedges

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