Turkey chili is a winter staple — it’s hearty, nutritious, and most importantly, warm!
It’s a great meal to make ahead and freeze for a quick, high-protein lunch or dinner when you’re too busy to cook.
This turkey chili recipe calls for two cans of kidney beans, but you can use any beans you like, or you can try two different types of beans.
Turkey Chili
Turkey chili is a winter staple because it’s hearty, nutritious, and, most importantly, warm! It’s is a great meal to make ahead and freeze for a quick, high-protein lunch or dinner.
Servings 6 servings, about 1½ cups each
-
1
tsp.
olive oil -
1
large
onion, chopped -
1
medium
red bell pepper, chopped -
1
medium
yellow (or orange) bell pepper, chopped -
1
lb.
raw 93% lean ground turkey -
1
(28-oz.) can
chopped tomatoes -
2
(15-oz. each) cans
kidney beans, rinsed, drained -
1
tsp.
chili powder -
½
tsp.
sea salt (or Himalayan salt) - Crushed red peppers (to taste; optional)
-
12
sprigs
parsley, chopped
-
Heat oil in a large saucepan over medium-high heat.
-
Add onion and bell peppers; cook, stirring frequently, for 4 to 5 minutes, or until onion is soft.
-
Add turkey; cook for 4 to 5 minutes, or until turkey is browned
-
Add tomatoes, beans, chili powder, salt, and red peppers; cook, stirring frequently, for 10 to 15 minutes.
-
Divide turkey chili into 6 serving bowls and garnish with parsley if desired.
The Nutrition Facts box below provides estimated nutritional information for this recipe.
Nutrition Facts
Turkey Chili
Amount Per Serving (1 serving)
Calories 258
Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 2g13%
Cholesterol 56mg19%
Sodium 575mg25%
Carbohydrates 26g9%
Fiber 8g33%
Sugar 8g9%
Protein 21g42%
* Percent Daily Values are based on a 2000 calorie diet.
Container Equivalents½ Green½ Red1½ Yellow
2B Mindset Plate It!Add a side salad or veggies for a great lunch option.
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