Turkey & Bean Chili

This is a very simple and hearty chili with plenty of flavor.  It’s even better the second day!  When it comes to making chili you really can’t go wrong.  You throw in your basic ingredients, chop up your veggies and let everything simmer until all the flavors have marinated and your chili is piping hot.  Boom, EASY.  This recipe is a quick one, only taking about an hour or so, but this would taste just as good in a slow-cooker!  Make sure to brown and crumble your turkey before adding it to your crock-pot of course, but throw everything in and come home from work to a delicious meal.

Lighten It Up

I use turkey for this recipe to make a low cal version of a great chili.  However, you can use my 3 Bean Grass Fed Beef Chili recipe if you prefer.  I also use my own cooked beans to lighten up on the sodium of canned bean, as well as, to cut down on any additives.  Red Kidney Beans, Slow Cooker Black Beans, or even White Navy Beans  work well with turkey chili.

Another great way to cut down on the sodium is to use Homemade Chili Powder.  I love this version much better than store-bought.  You can adjust the flavors as you desire.

Eat This With That

Do yourself a favor and double this recipe.  You will not regret it.  You can freeze it for use during the month or it keeps in the fridge for the week. (see guidelines for doubling below).

You can serve this as a stand-alone main dish atop brown rice or atop a baked potato, or as a topping for a big green salad.  You can use this chili as a taco filling or just serve with some shredded cheese, a dollop of sour cream, onions, or even slices of avocado and enjoy!

Turkey & Bean Chili

Prep Time: 20 mins
Cook Time: 1 1/2 hours
Yields: 5 Servings (1 Cup)


  • 1 Lb Organic Turkey Breast
  • 1 large Onion, chopped
  • 2 cloves garlic, minced
  • 1-16 ounce can whole tomatoes
  • 1 green bell pepper, large, diced
  • 2-3 tablespoons chili powder
  • 1 teaspoon Worcestershire sauce (optional)
  • 1/2 teaspoon red pepper sauce (optional)
  • 15 ounces of kidney or pinto beans beans (beans of choice)


  1. In a 3 quart saucepan, cook and stir ground turkey, onion, and garlic until turkey is light brown. Stir in tomatoes (with liquid), green pepper, chili powder, Worcestershire sauce and pepper sauce. Heat to boiling; reduce heat Cover and simmer 1 hour.
  2. Stir in beans. Heart to boiling; reduce heat. Simmer uncovered until hot, about 15 minutes. (For thicker chili, continue simmering, stirring occasionally, until desired consistency.)

Additional Info

FYI: You can double this recipe, but be careful not to double the spices. When you want to double a recipe there is no single rule about doubling all the ingredients, but here are some guidelines: Spicy ingredients like chiles and cayenne pepper rarely need to be doubled. Start slowly by adding one-fourth more than in the original recipe–you can always increase the heat, but it is very hard to fix a dish that is too spicy. When doubling a recipe, start by using 1 1/2 times the dried herbs and spices and salt. Again, you always add more, but you can't take it away.

You May Also Like