Recipe by Goya
"The star of this turkey chili recipe is plump, tender GOYA® Low Sodium Red Kidney Beans. Mix with quick-cooking ground turkey, tomato sauce, and smoky, GOYA® Chipotle Chiles in Adobo Sauce. In just 30 minutes, you'll have a mouthwatering pot of healthy, nourishing chili that tastes like it's been simmering for hours. Top with cheese, avocado, and cilantro for heaven in a bowl."
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GOYA® Extra Virgin Olive Oil
green bell pepper, chopped
onion, finely chopped
GOYA® Minced Garlic
1 1/2 teaspoons
GOYA® Adobo All-Purpose Seasoning with Pepper, to taste
2 (15 ounce) cans
GOYA® Low Sodium Red Kidney Beans, drained
2 (8 ounce) cans
GOYA® Tomato Sauce
chipotle chile, finely chopped from 1 can (7 oz.) GOYA® Chipotle Chiles in Adobo Sauce
shredded Monterey Jack cheese
Coarsely chopped fresh cilantro
This recipe wasn't over the top at all, but it was easy, so that's always a benefit. I have a vegetarian in the house and decided to eliminate the turkey. Instead, I drained an extra can of beans and added it into the mix. I take the whole family's opinion into consideration when reviewing, and when the kids will eat it, it's a winner.
This chili was insanely hot. I am rating it a 3 and that is only because I do have a pepper lover in the house. Personally, I could not eat it. I realized I just do not care for the chipotle chilis in a can. They have a very dominant taste in food they are added to and I am not sure if some in a can are hotter than others, but I apparently bought the hottest kind sold. In the end I added a can of diced petite tomatoes for color and to cut through some of the heat. Lastly, I just ended up adding cheese and an avocado directly to the chili to see if that would also help with the heat. It helped some and mellowed out the chipotle flavor a little too. We topped it with lime flavored tortilla chips. I couldn't finish mine, even with 2 large iced drinks, but it will get eaten in another person's packed lunches.
Looking for something quick to use some leftover turkey. Used shredded turkey breast instead of ground and substituted a can of black beans for some of the red. Couple of dashes of smoked paprika and cayenne and it was done.
This was very good! Quick, easy, and delicious! I have no idea what GOYA is, I assume it's a brand name, but I just used regular old brands that I'm used to. I also skipped the chipotle chiles, actually I just forgot them...And it was still really good! I also added a teeny bit of cayenne pepper, which makes everything a little more delicious, and after serving, we realized it wasn't quite spicy enough for us, so we added a little Tapatio hot sauce. I'll definitely make this again!
My family agrees…this Quick and Healthy Turkey Chili recipe was delicious!!! I followed the recipe pretty closely, my only changes were, I added in a can of diced tomatoes with green chilies, and added a 1 ½ tsp of GOYA Adobo seasoning (per our taste)…I will most certainly make this again!!!
Love this stuff! I have made this three times already and we dig in before I get to take a picture! I made it once in the slow cooker and it is just as yummy.
This recipe has a distinct tomato taste and a mild "zing" of heat from the chipotle chile. I was expecting more heat, so I was pleased that DH could eat it, now that he is experiencing a few stomach issues. It would be very easy to add more chipotle, if you want more heat. Both DS and DH liked it, it was very easy to prepare, and it made 4 generous servings. I would incorporate this into a nice "taco" salad for summer.
This is my go-to chili recipe of all time! The only difference I do is less Chipotle peppers so that it's not too hot. The avocado and cilantro give it the ultimate twist. The best!
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