Recipe by CORWYNN DARKHOLME
"This a very hearty and spicy chili, one I believe all will love! Serve topped with Cheddar cheese."
Watch video tips and tricks
2 (5 ounce) cans
turkey meat, drained
2 (15 ounce) cans
2 (14.5 ounce) cans
Italian-style stewed tomatoes
2 (1.25 ounce) packages
chili seasoning mix
1 (4 ounce) can
green chile peppers
1 (8 ounce) can
We use ground turkey instead. I usually add a tsp of chili powder, 2 cloves of garlic, a tsp of cayenne and 2 tsps. of cumin to give it some extra flavor. Also, try browning the ground turkey with olive oil and garlic powder. This is a fave. There is rarely enough for a meal by the time it is finished cooking because one of us always has a spoon in it.
It was ok but it certainly wasn't spicy at all. I would add hot sauce or cumin or something to make it a bit more flavorful, but it was super easy and healthy.
This recipe is a great chili alternative for people who don't eat red meat. None of the flavor is sacrificed, and it was just hot enough for me (the heat level can easily be adjusted). Best of all, this is an easy, no-fuss recipe. The leftovers taste great too! When I made it, I used a pound of ground fresh turkey rather than canned turkey. Cheap and healthy!
I took a chance and found this for a luncheon and it went like hotcakes!! I've got many requests for this recipe, unfortuneately I have to tell them where I "found" it!!!
Corwynn, once again, I am pleased with the results of a recipe submitted by you. I used ground turkey, (because I had a pound of it taking up freezer space) but I bet it would be just as good with the canned. Upon my first taste, I was like "I don't know about this one" but after an hour of simmering and the seasonings blending = good eats! By the way, I used the "chili seasoning II" from this site which worked great. Thanks again!
This is an excellent recipe, and I've made it several times with a few changes depending on the crowd. First off, I use fresh ground turkey, add a chopped bell pepper, a can of rotel, and a couple of tbs of sugar - ALWAYS. For my spicier friends, I substitute half the kidney beans with hot chili beans (this is my favorite way to have it). For those who prefer a milder chili, I leave out the chopped chilies, and use the mild chili beans.
Regardless of the crowd, this chili always gets rave reviews!
I have been making this for a long time, and I use fresh ground turkey meat. I brown the meat first, and I eliminate the chili peppers, since I do not like it that spicy.
I make it often, since it is a fave recipe of mine.
I halved this recipe for a 1.5 Quart Slow Cooker. I substituted the canned Turkey for one diced Chicken Breast (uncooked) and turned it into "Spicy Chicken Chili" and it was fabulous.
* Percent Daily Values are based on a 2,000 calorie diet.
Spicy Turkey Chili
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 213
** Calories from Fat: 33
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
See how to make a super-simple ground turkey chili in the crock pot.
See how to make a simple but hearty turkey chili with beans.
See how to make super-spicy turkey chili with kidney beans.