"Ground turkey, stewed tomatoes, and four kinds of beans make this chili quick, light, and flavorful. It's great served in bowls and sprinkled with cheese for a fall lunch or supper." — The Lullaby League
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chopped green bell pepper
4 (14.5 ounce) cans
diced stewed tomatoes
1 (15.5 ounce) can
chili beans, undrained
1 (16 ounce) can
kidney beans, rinsed and drained
1 (15 ounce) can
pinto beans, rinsed and drained
1 (15 ounce) can
black beans, rinsed and drained
jalapeno pepper, seeded and chopped
French onion bouillon
Gotta tell you, my husband made this recipe on the weekend when his son and girlfriend came over - it was DELICIOUS !!! We just had it again tonight and I had to rate this now while I still have the flavours running rhrough my mouth ... The only change we made was using Diced flavoured tomatoes (Aylmer Accents roasted red pepper) other than that - he stuck to the recipe. We had it over a small amount of brown rice. It didn't make 15 servings for us, more like 12 but for the calorie content that's still good.
Just made this recipe tonight and it was excellent. Added a can of garbanzo beans - everyone loved it and it was easy prep!
I made it yesterday and served over whole wheat medium shells. Didnt add molasses and i used some lima beans too. My family loved it and so did i since it was my first time making chili. They couldnt even tell if it was turkey or beef. Yumm!!
* Percent Daily Values are based on a 2,000 calorie diet.
Chili With Turkey and Beans
Serving Size: 1/15 of a recipe
Servings Per Recipe: 15
Amount Per Serving
Calories from Fat: 51
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Combining fresh and canned ingredients make creating this chili a snap.