Spicy Turkey Chili

"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

Yield: 8 servings (serving size: 1 cup chili, 1 tablespoon cheese, and 1 1/2 teaspoons chopped onion)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 272
  • Calories from fat: 26%
  • Fat: 8g
  • Saturated fat: 2.9g
  • Monounsaturated fat: 2.6g
  • Polyunsaturated fat: 1.8g
  • Protein: 20.3g
  • Carbohydrate: 32.2g
  • Fiber: 6.2g
  • Cholesterol: 51mg
  • Iron: 4.3mg
  • Sodium: 398mg
  • Calcium: 136mg


  • 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


  1. 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.
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