Hearty Turkey Chili

Total Time
1 hr 23 min
25 min
58 min
A bowl of hot chili is so satisfying on cold fall days. Ours boasts kidney beans, lean turkey and lots of vegetables, well-seasoned and sprinkled with scallions.

cooking spray

1 spray(s)

canola oil

1 tsp

uncooked onion(s)

1 large, chopped

garlic clove(s)

2 medium clove(s), minced

uncooked 93% lean ground turkey

1 pound(s)

uncooked carrot(s)

2 medium, thinly sliced into rounds

chili powder

2 Tbsp


1 Tbsp

red pepper flakes

1½ tsp

ground cumin

1 tsp

fresh tomato(es)

2 medium, chopped

canned tomato sauce

1 cup(s)

canned chicken broth

1 cup(s)

apple cider vinegar

1½ Tbsp

cooked kidney beans

1½ cup(s), rinsed and drained

green pepper(s)

1 medium, chopped

table salt

½ tsp, or to taste

black pepper

tsp, or to taste

uncooked scallion(s)

¼ cup(s), chopped


  1. Coat a large pot with cooking spray; place over medium heat. Add oil and onion; sauté onion until soft, about 5 to 7 minutes. Add garlic and carrots; cook until garlic is softened, about 1 minute. Add turkey; brown meat, breaking it up with a wooden spoon as it cooks, about 5 minutes. Stir to break up lumps.
  2. Add chili powder, paprika, red pepper flakes, cumin, tomatoes, tomato sauce, broth, vinegar, beans and green pepper; bring mixture to a boil. Cover, reduce heat and simmer until meat and vegetables are tender, about 30 to 45 minutes. Season to taste with salt and pepper; garnish with scallions. Yields about 1 cup per serving.

A happier, healthier you starts here