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Delectable: Turkey Chili

Truth: about 10 years ago, I stopped eating red meat. When the average person hears this, they typically give me a horror-stricken look, and then ask me how I can live without cheeseburgers. Fair enough. However, just because I no longer partake in red meat does not mean that I can’t enjoy some of the same delicious meals that I used to, like this turkey chili!

One of my favorite (and easy) meals to whip up is turkey chili. It takes only a few minutes to prepare, and makes a large enough batch for Justin and I to enjoy for a few meals!

Turkey Chili


Delectable: Turkey Chili
  • 1½ lbs lean ground turkey breast
  • ½ yellow onion, diced
  • 2 cloves garlic, minced
  • 1 green pepper, diced
  • 1 can (15oz) petite diced tomatoes
  • 2 cans (15oz each) tomato sauce
  • 1 can (15oz) black beans, rinsed and drained
  • 3+ tbsp chili powder (to heat preference)
  • 1 tbsp cumin
  • salt and pepper
  1. Warm a tablespoon or two of olive oil in a deep skillet/pot to medium-high heat. Add diced onion and garlic and saute until tender.
  2. Add ground turkey breast: season with salt/pepper and cook through, about 6 minutes.
  3. Add petite diced tomatoes, tomato sauce, and black beans.
  4. Add chili powder and cumin to taste.
  5. Reduce heat to medium-low. Add green pepper.
  6. Simmer 10-15 minutes, until green pepper is tender.
  7. Serve with shredded cheese (and I also suggest serving with a dollop of guacamole and cilantro!).


You could definitely use regular ground turkey, ground chicken, or another meat to create this dish. However, I prefer to use ground turkey breast since it is a lean choice. I typically serve the chili with tortilla chips and fresh guacamole: yum!

***The spices in this recipe are for a relatively mild chili. If you like your chili with a kick, I would definitely recommend adding more spice to your taste! I typically end up adding a bit more chili powder to mine if my husband isn’t around (he can’t handle heat!).

Also – if you would like your green peppers to be a bit softer, I’d add them in with the onions at the beginning of the recipe. I like a bit of difference in texture in comparison to the soft tomatoes, beans, and turkey, so adding them towards the end is just a personal preference!



For more chili recipes…


Three Bean, Butternut, and Quinoa Vegetarian Chili

Three Bean, Butternut, and Quinoa Vegetarian Chili

Chili Topped Tater Tots

chili topped tater tots

Poblano Turkey Chili


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  • I’ve never tried turkey chili! Thanks for the idea. I just might make that….but probably not till it gets a little colder out. It seems like more of a winter treat than something to eat at 95 degrees plus…I’ll keep it in my list of things to make! Thanks!

    • I actually had just one experience where my steak was barely cooked at all, and I decided to not eat red meat for a week or so. The week turned into a few months, which turned into years…and I’ve never gone back!

  • I made this recipe last night and it was delicious! My husband and I always make an easy turkey chili recipe, but use a packet of McCormick chili seasoning and canelli beans, so it was nice to use black beans for a change along with my own seasoning. We will definitely make this again!

    Thanks for sharing! 🙂

  • I made this tonight, and it was simply uh-may-zing! I added just one can of tomato sauce, and used 1 red bell pepper and 1/2 a green one cooking with the onions, it was to die for!

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