Make It: Easiest Turkey Chili

Last night, I headed to my boyfriend’s house for our weekly date night (which usually consists of dinner and Top Chef). He doesn’t always have groceries on hand to cook with, but I wanted to cook a dinner that would be quick/easy and make for great leftovers. I gave him a short grocery list, and soon after, our dinner of spicy turkey chili was served.

You’ll need (makes 8-10 servings):

  • 1-2 lbs lean ground turkey (if possible, get turkey that was raised sustainably!)
  • 2 28 oz. cans diced tomatoes (I always use fire-roasted)
  • 1 can cannellini beans
  • 1 can kidney beans
  • 2 medium green bell peppers
  • 1 medium red bell pepper
  • 1 large onion
  • lots o’ spices (see below)
  • olive oil
  • SECRET INGREDIENT (see below!)


Roughly chop the onion and peppers, and begin sauteeing the turkey with a tablespoon or so of olive oil in a large soup pot with salt and pepper. My boy thinks that “only white people” cook the raw turkey WITH the vegetables (despite the fact that everything is going to be cooked fully together anyway!), so he cooked it separately. I love the colors of the veggies. Sorry for the bad photos… I had to use my phone.

After the turkey is mostly cooked, add the veggies and let them saute until they begin to soften.

Let that mixture cook for another 5-10 minutes. Then, add the rest of the ingredients.

My favorite kind of diced tomatoes: Muir Glen organic fire-roasted. They lend a slightly smoky flavor to the dish, which I like. They also seem to be slightly less acidic than un-roasted tomatoes.

The spices I use: cumin, paprika, chili powder, crushed red pepper, cayenne. I probably use about a teaspoon of each. That gives the chili a little bit of a kick, so back off if you’re sensitive.

The secret ingredient! I added about 1/2 C Harvest Moon pumpkin ale. I would usually use red wine, but we didn’t have any opened. I think adding some sort of alcohol (make sure it’s one you’d actually want to drink!) really gives chili more depth and complexity. It’s subtle, of course, but it’s there. This meant I added a bit of gluten to my chili, but I figured such a small amount would be okay.

Let everything simmer together for about 30 minutes to let some of the liquid steam off. If you’re in a rush, just let it simmer for as long as you can.

This is such an easy dinner, and makes a ton of leftovers. I usually add a bit of shredded sharp cheddar or plain Greek yogurt for a finishing touch. Winter Shape Uppers, definitely give this one a try!

Nutrition Stats (for 8 servings):

Calories 291.1 Total Fat 8.1 g Saturated Fat 2.2 g Polyunsaturated Fat 0.3 g Monounsaturated Fat 1.3 g Cholesterol 60.0 mg Sodium 1,401.1 mg Potassium 303.6 mg Total Carbohydrate 29.1 g Dietary Fiber 8.9 g Sugars 11.1 g Protein 23.1 g
  1. fatjoke reblogged this from yourhealthista
  2. margsviachicago reblogged this from yourhealthista and added:
    I have been looking for a good, healthy chili recipe and this one looks awesome! I especially like the pumpkin beer...
  3. yourhealthista posted this
blog comments powered by Disqus