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Nutrition Facts
Serving Size 1 (448g) Recipe makes 6 servings
Calories 312
Calories from Fat 128		(41%)
Amount Per Serving		%DV
	Total Fat 14.3g	21%
	Saturated Fat 2.9g	14%
	Monounsaturated Fat 7.6g
	Polyunsaturated Fat 2.8g
	Trans Fat 0.2g
Cholesterol 59mg		19%
Sodium 690mg		28%
Potassium 902mg		25%
Total Carbohydrate 26.7g		8%
	Dietary Fiber 8.4g	33%
	Sugars 5.3g
Protein 21.4g		42%
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Turkey Chili

Recipe #197272 | 2 hours | 20 min prep | add private note

⁽⁷⁾ RATE IT NOW Print Recipe

By: Cookie16
Nov 22, 2006

This is based on Chili con Carne recipe in "The New York Times Cookbook" by Craig Claiborne. I've subbed turkey for the beef and tweaked it a bit. You can add up to 2 cans of red or even black beans. You can use more cayenne if you like more heat. Only one big pot needed. This freezes well so try doubling it (in a big pot).

SERVES 6 -8 (change servings and units)

Ingredients

3 tablespoons olive oil
1 large onion, minced
3 garlic cloves, minced
1 lb ground turkey
3 cups water
1 (28 ounce) can ground tomatoes
1 small green pepper, minced
1/2 teaspoon celery seed
1/8 teaspoon cayenne
1 1/2 teaspoons cumin
1 small bay leaf
2 tablespoons chili powder
1/4 teaspoon basil
1 1/2 teaspoons salt
1 (15 ounce) can red kidney beans

Directions

1
Heat the olive oil in a large pot, add onion and garlic; saute until golden brown.
2
Add the turkey and brown.
3
Add the remaining ingredients, except the beans.
4
Stir to mix and bring to boil.
5
Reduce heat and simmer, covered until the sauce is as thick as desired.
6
This could be an hour or so.
7
Add the beans and heat through.

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Browse similar recipes by category

Course > Main Dish > Chili
Course > Soups
Main Ingredient > Meat > Poultry > Turkey
Main Ingredient > Beans
Preparation > Time to Make > < 4 hours
Preparation > Simple

Featured Reviews for This Recipe

From: Big Dynomite

On Feb 10, 2008

Tasty and easy recipe. I made a half portion with the following: pink beans (what I had - entire can), two chopped 1/4 turkey burger patties for the meat, used chicken stock instead of water, used diced tomatoes that had a zesty jalapeño style (one 15 oz can), a small can of corn, and added cilantro. I served mine over baby spinach leaves with cucumbers, a handful of croûtons, and a teaspoon of grated Parmesan cheese. This recipe is easy and hard to mess up. Looking forward to finishing the leftovers and will definitely do again

0 people found this review helpful

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From: Chef #728541

On Jan 20, 2008

My first time making chili! Easy recipe to follow, and it tastes great!

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From: California Chef

On Jan 16, 2008

We just tried this recipe on a ski weekend and the group LOVED this chili! It came out a bit runny, so maybe add less water. We also used diced tomatoes and an extra can of beans. My friend added barley to the leftovers and loved that too.

1 person found this review helpful

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From: Chef Kate

On Oct 11, 2007

What good chili! I did use beef (had some that needed to be used) and I held back just a bit on the chili powder (cooking for folks who like mild heat). I also used two cans of black beans and fresh instead of dried basil. The flavor is excellent and everyone cleaneed his/her plate. Thanks, Mom!

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