Super Easy Turkey Chili Recipe

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Let me tell you, I LOVE Chili. I make it year round. My husband also loves it so I figure why should he be deprived just because it’s summer?

But, now it’s Fall in beautiful Kansas City, and perfect for a huge pot of my low-calorie, super filling chili. Besides, the Kansas City Royals are in the World Series, a nip is in the air and I felt like making my hearty chili for my family.

Chili is a meal that gives you a hug from the inside. Click To Tweet

So, I posted a casual pic of my luscious chili on my Facebook page, Teri Thriving (Be sure to visit and “like”!)

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I actually posted because I wanted your tips for great chili. I’m always looking for new ideas.

Anyhoo, after a recipe request, I figured I’d oblige.

Remember, I’m re-launching my weight-loss journey, so this chili is super filling with it’s high fiber (with extra tomatoes and black beans) content. Sometimes, I even add chickpeas for added fiber.

Teri’s Magical, Yummy Chili Recipe

2 cans tomatoes

1/2 can tomato paste

2 cans black beans

2 lbs ground turkey breast

I onion, chopped

1 clove of garlic, minced

I bell pepper, chopped

2 jalapeno peppers, chopped seeds removed

1/2 tsp Worcestershire sauce

1/2 tsp ketchup

1/2 cup of water

1 jar of mild salsa

1 packet chili seasoning (I use my store brand, Hy-Vee)

A pinch of cumin powder

1/2 tsp sugar

Red Pepper flakes (optional)

Salt and pepper to taste

What to do:

  1. Sauté veggies with ground turkey. I like to them together.
  2. Cook 5-10 minutes, stirring regularly, over medium high until veggies or soft and turkey is cooked and veggies are softened.
  3. Drain turkey and veggie mixture.
  4. Return mixture to pot/skillet.
  5. Season meat with Goya seasoning (or salt). Add a few turns of pepper and remaining spices. Taste to check seasoning.
  6. Add tomatoes, salsa and chili seasoning, stir well.
  7. Stir in tomato paste, ketchup, Worcestershire and water. Mix well. Add a pinch of red pepper flakes, if using.
  8. Every so often, I’ll add a 1/4 cup of red wine or a can of beer. It adds a rich depth of flavor.
  9. Bring to a boil and then simmer for about 30-45 minutes. Longer if you’re not starving.
  10.  I usually make two batches of this chili. My 9 year-old likes corn in his chili.

I topped with fat-free sour cream. 🙂


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