Turkey Chili

You won’t miss the high-fat beef in this hearty, well-seasoned dish, which relies on extra-lean ground turkey and black beans for its thick consistency. Plus, you’ll get a healthy dose of magnesium, folic acid, manganese, and fiber.
  • Prep time
  • Total Time
This recipe makes 8 serving(s)
  • 2 pounds turkey, lean ground (at least 90% lean)
  • 1 can(s) tomatoes, crushed (28 ounces), preferable no-salt-added
  • 2 cup(s) water
  • 2 large onion(s) coarsely chopped
  • 2 tablespoon chili powder
  • 2 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon pepper, black
  • 1 teaspoon cumin, ground
  • 1 teaspoon oregano, dried
  • 1/2 teaspoon pepper, red ground or more for hotter chili
  • 2 teaspoon flour, whole-wheat or all-purpose flour
  • 2 can(s) beans, black 15 ounces each, well drained and rinsed
  • 2 cup(s) corn, whole kernel frozen

In a large skillet over medium-high heat, brown the turkey, stirring to break up the meat. Drain the fat. Add the tomatoes, water, onions, chili powder, garlic powder, paprika, black pepper, cumin, oregano, and red pepper. Mix thoroughly. Cover and simmer, stirring occasionally, 25 to 30 minutes.

Stir in the flour, and cook, stirring, 2 minutes. Stir in the beans and corn and cook, uncovered and stirring occasionally, for 20 minutes.