Turkey, red bean, and chipotle pepper chili

Total Time
55 min
15 min
40 min


olive oil

1 Tbsp

uncooked onion(s)

1 medium, chopped

sweet red pepper(s)

1 medium, chopped

garlic clove(s)

4 medium clove(s), minced

uncooked 99% fat-free ground turkey breast

1 pound(s)

canned diced tomatoes

28 oz

canned kidney beans

15½ oz, rinsed and drained

chipotle chili powder

2 tsp

ground cumin

2 tsp

dried oregano

1 tsp

table salt

½ tsp

plain lowfat Greek yogurt

4 Tbsp


4 Tbsp, chopped

uncooked scallion(s)

4 Tbsp, thinly sliced

fresh lime(s)

½ item(s), cut into wedges


  1. 1 Heat oil in Dutch oven over medium heat. Add onion, bell pepper, and garlic; cook, stirring often, until vegetables are softened, about 5 minutes.
  2. 2 Add turkey to pot and cook, breaking it apart with wooden spoon, until turkey is no longer pink, about 3 minutes. Stir in tomatoes, beans, chile powder, cumin, oregano, and salt and bring to boil. Reduce heat and simmer, covered, until vegetables are tender, about 30 minutes.
  3. 3 Ladle chili evenly into 4 bowls; top with yogurt. Sprinkle with cilantro and scallions and serve with lime wedges.
  4. Serving size: about 1 1/3 cups chili and 1 tablespoon yogurt

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