Spicy Turkey Chili

You decide just how spicy you want this recipe to be, but we recommend going for the hot salsa.

 Courtesy Image

Get the benefits of chili peppers—both by chopping them up and adding them to everyday favorites like chili, burger mixtures, and lasagna.

Pro tip: Be sure to wash your hands thoroughly after handling raw chili peppers, as the residue can irritate your skin.

Nutrition (per 1 cup serving)

Calories: 260; total fat: 6g; saturated fat: 2g; protein: 26g; carbohydrates: 27g; sugar: 3g; fiber: 7g; cholesterol: 45mg; sodium: 622mg

Recipe and photo courtesy Amy Stafford of A Healthy Life.

Prep time

10 min.

Cook time

75 min.

  • 1 Tbsp olive oil
  • 1 lb ground turkey
  • 1 bell pepper or Poblano, diced
  • 1 medium onion, diced
  • 2 celery stalks, diced
  • 1-2 finely chopped Serrano or Jalapeño peppers
  • 2 cloves of garlic, diced
  • 2 (14.5-oz) cans petite cut diced tomatoes
  • 1 (15.5-oz) can red kidney beans
  • 1 (15-oz) can pinto beans
  • 1 cup medium/hot salsa
  • 2 Tbsp chili powder
  • 1 tsp ground cumin
  • 3/4 tsp salt
  • 1/2 cup shredded cheese
  • 1/2 cup chopped scallions

Heat oil in large nonstick saucepan over medium-high heat. Add the turkey and cook, breaking it up with a spoon, until the turkey is browned, about 6 minutes. Add the peppers, onion, and garlic, and cook, stirring occasionally until vegetables are tender, about 8 minutes.

Add the tomatoes, beans, salsa, chili powder, cumin, and salt, bring to a boil.

Reduce the heat and simmer, covered, stirring occasionally, until the flavors are blended and the chili begins to thicken, about 1 hour. Serve with the cheese and scallions.