Terrific Turkey Chili Recipe - Allrecipes.com
Terrific Turkey Chili Recipe
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Terrific Turkey Chili
Combining fresh and canned ingredients make creating this chili a snap. See more
  • READY IN ABOUT hrs

Terrific Turkey Chili

Recipe by  

"Using some fresh and some canned ingredients, this chili is a snap to throw together and will keep you craving it for days. Chunky zucchini, fresh green onion, sour cream, and - what the heck - shredded Cheddar cheese, are sure to make this your favorite chili recipe. If you like beans in your chili, garbanzos right out of the can are great in this."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings

Directions

  1. Heat 1 tablespoon of oil in a large stock pot over medium-high heat. Crumble turkey into the pot, stirring with a wooden spoon to break apart as much as possible. Season with taco seasoning mix, coriander, oregano, chili flakes, and tomato paste, and mix until meat is evenly coated with seasonings. Continue cooking, reducing heat if necessary, until turkey is well browned.
  2. Pour in beef broth, and simmer to reduce liquid slightly, about 5 minutes. Add salsa, tomatoes, and green chilies, and continue cooking at a moderate simmer for ten minutes. Adjust the thickness at any time you feel necessary by adding water.
  3. While chili is still cooking, heat one tablespoon of oil in a large skillet over medium-high heat. Cook onion and green bell pepper, stirring occasionally for 5 minutes, or until onion is translucent and bell pepper is lightly browned. Add onion and bell pepper to the chili, and continue cooking at a very low simmer.
  4. In the same skillet, heat the remaining tablespoon of oil over medium-high heat. Add the zucchini, and cook stirring occasionally, for 5 minutes, or until lightly browned. Add the zucchini to the chili, reduce heat, and continue cooking 15 minutes more. Again, adjust the consistency with water as needed.
  5. Ladle chili into serving bowls. Top with sour cream, green onion, and cheddar cheese, and serve.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 55 mins
  • READY IN 1 hr 10 mins
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Reviews More Reviews

Most Helpful Positive Review
Apr 08, 2006

Excellent recipe--but I don't know that I would've given it 5 stars without the addition of 1 can each of black and garbanzo beans. It needed a little more "body" and the beans were just the thing. Probably a can of corn in place of one of the beans would've worked well also. The spices were perfect--however, I always like a touch of sweetness to tomato based recipes, so I added 1/4 cup of brown sugar....YUM! I would highly recommend this chili recipe---and for anyone that never usually tries ground turkey in place of ground beef, believe me, you'll never miss it.

 
Most Helpful Critical Review
Dec 26, 2008

This wasn't very good. The texture of it killed it in my opinion, and it is hard to pass it off as chili without the beans. It was more of a thick soup/almost spaghetti sauce conistency. Not good. I made it and had 3 big tupperware bowls left overm that no one would eat :(

 
Nov 14, 2007

Winner of the office Chili Cook-off. I add a couple garlic cloves and lots of Chipolte Tabasco Saaas. Toss in some Chili Powder (1 tsp+) if you are feeling crazy. Once the meat is browned, toss everything in the slow cooker for 4 hrs on High. Go for the gold!

 
Nov 14, 2006

Awesome chili!! Had never made chili before. I added one can of black beans and one can of kidney beans, rinsed and drained. This came out excellent and is filling!! Thank you so much! Great for weight watchers!!

 
Dec 02, 2006

I was nervous about adding taco seasoning to a chili recipe. I like to add the spices myself. But I went with the recipe and it was surprisingly fantastic. My only change, based on other reviews, was to add a can of black beans, kidney beans and cannellini beans to the chili; the chili wasn't soupy and the three bean colors gave texture and color.

 
Feb 03, 2007

I thought this was wonderful. I have an aversion to zucchini so I left that out and added a can of kidney beans when the chili was almost done. That's just personal preference. I also like a little more spice so I added a teaspoon of chili powder. Thanks!

 
Jan 08, 2004

This is an unusual recipe that really packs a "zing" to it! I was hesitant to try a recipe using ground turkey, but I certainly can't taste the difference. A real winner & one I'll make again, for sure!

 
Jan 17, 2008

What a great way to warm up on a cold night! We like our chili with beans, so I added a can of kidney and pinto beans. We also like our chili very spicy, so I added chili powder and a minced jalapeno. The salsa I used was spicy, too. I really liked the zucchini in this! I browned the turkey then threw everything into the slow cooker for 5 hours on high. I added some cornstarch after a few hours because the chili was too runny for me. Next time I will add more vegetables, because I like it really chunky.

 

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Nutrition

  • Calories
  • 506 kcal
  • 25%
  • Carbohydrates
  • 24.1 g
  • 8%
  • Cholesterol
  • 125 mg
  • 42%
  • Fat
  • 31.9 g
  • 49%
  • Fiber
  • 5.5 g
  • 22%
  • Protein
  • 34.7 g
  • 69%
  • Sodium
  • 1521 mg
  • 61%

* Percent Daily Values are based on a 2,000 calorie diet.

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