Ground Turkey Chili

Choi calls this recipe "My Friend Mexene"; she says the Mexene brand chili powder along with the light beer make the flavor of the chili. She likes to prepare a double batch and freeze any leftovers.


6 servings (serving size: 1 1/3 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 299
Caloriesfromfat 11 %
Fat 3.7 g
Satfat 0.5 g
Monofat 1.8 g
Polyfat 0.5 g
Protein 29 g
Carbohydrate 36.1 g
Fiber 11 g
Cholesterol 47 mg
Iron 4 mg
Sodium 748 mg
Calcium 87 mg


1 tablespoon olive oil
2 1/2 cups chopped onion
4 garlic cloves, minced
1 pound ground turkey breast
1 1/2 cups water
1 tablespoon chili powder (such as Mexene)
1/4 teaspoon black pepper
1 (16-ounce) can kidney beans, drained and rinsed
1 (15.5-ounce) can small red beans, drained and rinsed
1 (15-ounce) can tomato sauce
1 (14.5-ounce) can whole tomatoes, undrained and coarsely chopped
3/4 cup light beer
1/3 cup hot brewed coffee


Heat oil in a Dutch oven over medium-high heat. Add chopped onion and garlic; sauté 3 minutes. Add ground turkey; cook 6 minutes, stirring to crumble. Stir in water and next 6 ingredients (water through tomatoes), and bring to a boil. Reduce heat; simmer, uncovered, 45 minutes, stirring occasionally. Stir in beer and coffee; simmer 10 minutes, stirring occasionally.

Sophia Choi,

Cooking Light

June 2003
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