Fast Turkey Chili

Fast Turkey Chili

The turkey makes this chili lighter and less fatty than beef chili, but it still has plenty of flavor.

Prep time: 60 minutes



  1. Heat a large pot over high heat and add the oil, spreading it so that it evenly coats the bottom of the pot.
  2. When the oil is hot, add the onion, red bell pepper, green pepper, celery, and turkey. Cook, stirring often, until the turkey has lost its pinkness and is cooked through — about 2 minutes.
  3. Add the garlic and cook 1 minute.
  4. Add the chili powder and cook, stirring continuously, for 1 minute.
  5. Add the tomatoes, beans, oregano, and salt and stir well to combine.
  6. Bring the chili to a boil, and then reduce the heat to low and simmer, partially covered, for 20 minutes, stirring occasionally.
  7. Add the frozen corn, stir to combine, and cook 10 minutes more.
  8. Serve.

Serves: 6

Serving size: 1¼ cups

Nutritional analysis (per serving):
Lean turkey meat was used in this analysis.
382 calories
30 g protein
13 g fat
900 mg sodium
531 mg calcium

Note: Nutritional analysis may vary depending on ingredient brands used.

Variations and suggestions:
Serve with rice, which you can start preparing once the chili is simmering.

Reviewed by: Steven Dowshen, MD

Note: All information is for educational purposes only. For specific medical advice, diagnoses, and treatment, consult your doctor.

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