15-Minute Chili

15-Minute Chili

4.1 of 5 (926)
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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 370.8
  • Total Fat: 13.3 g
  • Cholesterol: 83.6 mg
  • Sodium: 648.3 mg
  • Total Carbs: 32.3 g
  • Dietary Fiber: 10.1 g
  • Protein: 31.3 g

View full nutritional breakdown of 15-Minute Chili calories by ingredient
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In 15 minutes, this easy recipe will take the chill off a cold evening. In 15 minutes, this easy recipe will take the chill off a cold evening.
Number of Servings: 1


    • 1 pound ground turkey

    • 1/2 cup chopped onion

    • 1 16 oz. can pinto beans, drained and rinsed

    • 1 16 oz. can kidney beans, drained and rinsed

    • 1 28 oz. can chopped stewed tomatoes

    • 1 tablespoon chili powder

    • 1 tablespoon cumin powder

    • 1/2 cup salsa


1. In a large pot, brown turkey with chopped onion.

2. Add beans, tomatoes, garlic, chili powder, cumin, and salsa to turkey mixture. Cook until hot.

3. Serve with cornbread, cooked pasta, cooked rice, or on top of a baked potato. Sprinkle with cheese if desired.

Makes 4 servings.

TAGS:  Poultry |

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Member Ratings For This Recipe

  • Very Good
    298 of 302 people found this review helpful
    When I 1st made this, I thought- this tastes like diet food. Not rich, not satisfying, something was missing. Then I let it sit on my stove covered for two hours until I put it away. I took a taste and the difference was amazing. Now it was good. Make it early and let the flavors blend. - 2/1/09

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  • Very Good
    195 of 196 people found this review helpful
    I simmered mine a bit longer than the 15 minutes b/c the beans weren't soft enough yet to my liking. The reason the calorie count is so high on this is b/c it's based on 4 servings when it produces 8 one-cup servings, so you can count down the calories just by watching your portion size. Very good! - 1/29/09

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  • Very Good
    142 of 144 people found this review helpful
    Be sure to rinse the beans well--saves you calories and sodium.

    I also added carrots (2 medium), celery (2 stalks), and a red pepper to up the veggie count. Definitely cook it longer for a thicker, tastier chili. All around a GREAT base that allows you to customize at will!!
    - 3/10/09

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  • Incredible!
    114 of 116 people found this review helpful
    I browned the turkey and onions then put everything in the crockpot on low for about 5 hours. I also added a chopped jalapeno. This makes a LOT! I ate a little over a cup with 1/2 cup brown rice. - 8/25/08

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  • Very Good
    97 of 98 people found this review helpful
    As others have said, I found this chili not terribly good after only 15 minutes of cooking. So I let it simmer for a couple of hours, too, and it's delicious. Means I can't make it after a long day at the office, but I can make it on the weekend and put it in the fridge for the week. Heat in micro. - 3/13/09

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