Healthy and Hearty Turkey Chili

Turkey Chili

This recipe is from Registered Dietitian/Nutritionist Janice Baker. Janice is also a Certified Diabetes Care and Education Specialist and a Certified Nutrition Support Clinician. Connect with Janice on Facebook at Nutrition

Servings: 4

Yield: 8 cups


  • 1 1/3 lbs lean ground turkey
  • 1 tablespoon olive oil
  • ½ teaspoon ground cinnamon
  • 1 tablespoon ground cumin
  • 1 tablespoon chili powder
  • ½ teaspoon ground black pepper
  • 1 small onion, finely chopped*
  • 4 cloves garlic, minced
  • 1 small red pepper, finely chopped*
  • 2 tablespoons water
  • 4 oz tomato paste
  • 2 bay leaves
  • ½ teaspoon salt (optional)
  • 3 ½ cups low-sodium chicken stock (or broth)
  • 1 15 oz can kidney beans, rinsed and drained

Optional garnishes: green onions, non-fat sour cream, low-fat cheese


  1. In a large stock pot, add the olive oil and brown the ground turkey til no pink remains.
  2. Add cinnamon, cumin, chili powder, and pepper, and cook for three additional minutes.
  3. Add onions, garlic, red pepper, and water.
  4. Allow to cook on medium heat until everything starts to soften, about five minutes.
  5. Stir in the tomato paste and cook for an additional 2-3 minutes.
  6. Add the bay leaves, salt and 3 cups of broth. Bring it to a boil, reduce to simmer, partially covered, for 1.5-2 hours, until reduced to a thick consistency.
  7. Add kidney beans and remaining ½ cup stock and heat thoroughly. Remove bay leaves before serving.

*Vegetables and garlic can be chopped in a food processor


Nutritional information for one serving (2 cups):

Calories: 387, Fat: 18g, Carbs: 23g, Fiber: 6g, Protein: 36g
















Recipe can be doubled for larger quantities

Leave a Reply