Spicy Turkey Chili

Cooking Light
"I was collecting recipes for some of my favorite childhood meals from my mom when I found directions for a wonderful basic chili. My husband and I enjoy lots of vegetables and cooking with turkey, so we just modified the recipe according to our tastes. We also like a lot of spice, so we added chili powder. Other veggies may be substituted--cabbage and mushrooms are both very good." --CL Reader
8 servings (serving size: 1 cup chili, 1 tablespoon cheese, and 1 1/2 teaspoons chopped onion)


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1 1/4 cups green bell pepper strips
1 cup sliced onion
1/2 cup (1/4-inch-thick) sliced carrot
1/2 cup (1/4-inch-thick) sliced zucchini
1 pound ground turkey
1/4 cup chili powder
1 1/2 teaspoons sugar
3/4 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon black pepper
2 (14.5-ounce) cans no-salt-added stewed tomatoes, undrained
1 (16-ounce) can kidney beans, drained
1 (15-ounce) can black beans, drained
1 (8-ounce) can no-salt-added tomato sauce
1/2 cup (2 ounces) shredded Monterey Jack cheese
1/4 cup chopped onion


Heat a large Dutch oven over medium heat. Add first 5 ingredients; cook 5 minutes or until turkey is browned, stirring to crumble. Stir in chili powder and the next 8 ingredients (chili powder through tomato sauce), and bring to a boil. Cover, reduce heat, and simmer for 1 hour, stirring occasionally. Sprinkle with cheese and chopped onion.

Created date

January 2004

Nutritional Information

Calories 272
Caloriesfromfat 26 %
Fat 8 g
Satfat 2.9 g
Monofat 2.6 g
Polyfat 1.8 g
Protein 20.3 g
Carbohydrate 32.2 g
Fiber 6.2 g
Cholesterol 51 mg
Iron 4.3 mg
Sodium 398 mg
Calcium 136 mg