• Christina Iaboni

Turkey Chili

This recipe is just as tasty without the meat for a vegan version! Follow the same recipe just eliminate the turkey.


1 tsp canola oil 1lb ground turkey 1 onion, chopped 2 bell peppers, seeds removed and diced 1 x 28oz can diced tomatoes 1 x 19oz can black beans, drained and rinsed 1 x 19oz can of red kidney beans, drained and rinsed 2-3 tbsp chili powder (use more if you like the spice) 2 tsp ground cumin 1 tbsp chipotle in adobo (optional) Salt and pepper to taste Grated cheddar cheese, avocados, sour cream for serving


In a large pot, heat oil over medium-high heat. Add the ground turkey, breaking it up with a wooden spoon. Add the onions and peppers and continue to cook the turkey and vegetables until the turkey is cooked through and no longer pink.

Add the tomatoes, beans, and spices. Bring to a boil. Reduce heat and cook on low for about 45 minutes so the flavours can combine.

Serve topped with cheese, avocados, sour cream or your favourite chili toppings.

Options: Sometimes I add some frozen chopped spinach or pureed pumpkin if I have it to this chili for extra vegetables and nutrients.

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