Spicy Turkey Chili

6 Reviews
ADD YOUR REVIEW
Yield
8 servings (serving size: 1 cup chili, 1 tablespoon cheese, and 1 1/2 teaspoons chopped onion)
July 2001
RECIPE BY 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

Ingredients

  • 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

Nutritional Information

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

How to Make It

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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Ratings & Reviews

StephChef19's Review

ITeach91
March 25, 2012
This is really tasty. Like others have said, it is not really spicy, could use some hot sauce if you want it spicier. Very hearty and great way to get some veggies in.

nolaSam's Review

swkaplan
October 21, 2010
Good chili recipe, but not spicy as the name would have you believe. I don't like carrots so I skip them and add more zucchini. I also add some chipotle chili pepper and serve it topped with sliced jalapenos and some hot sauce for more heat. I always make a double batch because it freezes so well. Good served over white rice (TX style) and with corn bread.

ITeach91's Review

nolaSam
June 07, 2009
Didn't miss the beef at all! Standout recipe that got raves from my young adult sons. Served with it a green salad w/onion, cucumber, olives, and dried cranberries, parmesan dressing, crusty bread WOW.

lindypup's Review

lindypup
June 04, 2009
Amazing!!

swkaplan's Review

carolfitz
December 16, 2008
This is really good - we usually make it once a week. Its not so spicy as is, but I usually chop up a jalapeno and add a little bit of ground red pepper to give it an extra kick

Chartsell's Review

Chartsell
October 29, 2012
N/A