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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 240.7
  • Total Fat: 2.4 g
  • Cholesterol: 28.1 mg
  • Sodium: 917.1 mg
  • Total Carbs: 33.1 g
  • Dietary Fiber: 10.3 g
  • Protein: 24.1 g

View full nutritional breakdown of Turkey Chili calories by ingredient
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Turkey Chili

Submitted by: PINGPONG6

Introduction

I sometimes use garbanzos instead of black beans. Ancho chili powder isn't necessary but adds a nice touch.
Leaving some juice from the cans of beans and the green chilis adds flavor to the stew.
This is a thick and hearty chili with lots of veggies.
I sometimes use garbanzos instead of black beans. Ancho chili powder isn't necessary but adds a nice touch.
Leaving some juice from the cans of beans and the green chilis adds flavor to the stew.
This is a thick and hearty chili with lots of veggies.

Number of Servings: 8

Ingredients

    1 large onion, chopped
    1 large green pepper, chopped
    1 large red pepper, chopped
    20 oz ground white meat turkey
    1 15 oz can dark red kidney beans, partially drained
    1 15 oz can black beans, partially drained
    1 4 oz canned chopped green chilis, not drained
    1 4 oz can sliced black olives, drained
    1 14 oz can diced tomatoes with garlic, basil, and oregano
    1 28 oz can crushed tomatoes in puree
    Spices - chili powder, ancho chili powder, cumin
    Herbs - oregano, basil(go easy), parsley, cilantro

Tips

For an interesting and different flavor change, add 3/4 tsp cinnamon, 1/4 tsp allspice, and 1/4 tsp ground cloves, along with 1 tsp Worcestershire sauce. These are some of the flavor secrets of the famous Skyline Chili in Cincinnati, Ohio. I made it this way for a game night party, and it was a real hit.


Directions

Saute onion and peppers using olive oil cooking spray until they start to soften. Add ground turkey and saute until lightly browned.
Stir in kidney and black beans, green chilis, and olives. Season with herbs and spices to your taste; use the aroma to help determine spiciness.
Add crushed and diced tomatoes, stir well, and let simmer for 15-20 minutes, then taste-test for seasoning. Add more seasoning if needed. If tomatoes are too acidic for your taste, add a little Splenda.
Simmer a little longer or until ready to eat.

Makes 8 servings using standard size soup bowls, probably about 1.5 cups per serving.






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