Recipe: Turkey Chili

Here’s a hearty chili recipe, using turkey and beans, with peppers and tomatoes.  I like that it’s chunky and filling, but not too heavy.

Turkey Chili, Courtesy:
Turkey Chili, Courtesy:

2 Tbsp. extra-virgin olive oil
1 onion, finely diced
1 green bell pepper, seeded and diced
2 chipotle peppers in adobo, minced, plus 2 tsp. sauce
1 pound dark ground turkey meat
1 28-oz. can diced tomatoes
1 15-oz. can kidney beans, drained and rinsed
Coarse salt

1 avocado, peeled and sliced
1 lime, cut into wedges
1 small red onion, diced
1/2 cup grated sharp cheddar
Fresh cilantro sprigs


  1. Heat oil in a medium pot over medium heat.
  2. Saute onion and bell pepper until tender, 6 to 8 minutes.
  3. Add chipotle and adobo sauce and cook for 1 minute.
  4. Add turkey, breaking it up with the back of a spoon, and cook until no longer pink, about 3 minutes.
  5. Add tomatoes with juices and beans.
  6. Bring to a boil.

  7. Reduce heat and simmer, stirring occasionally, until slightly thickened, about 30 minutes (add water to adjust consistency).

  8. Season with salt and serve alongside garnish.

Food Mingle Blog Alternatives and Substitutions:

  • Feel free to add your favorite beans, or substitute them for the red kidney beans.
  • In stead of 2 chipotle peppers in adobo, I used one chipotle pepper and 2 cloves garlic.





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