Monday, April 14, 2014

Turkey and Bean Chili

Spring in Vermont is almost here. I cookd my last batch of chili for the season this weekend. I always look for the change in season for the new weather as well as new seasonal ingredients and recipes. Today was a beautiful day, mid 70s with a nice breeze. The forecast for tomorrow is not as kind, looking at mid 30s again. I guess I’ll take the bad with the good.


Ground lean turkey is a healthy alternative to ground beef. I find that it needs a bit more flavorings (herbs, spices) than ground beef, but it can certainly be big on flavor. Chili can be done in 30 minutes if you are short on time, but the longer you cook it, the more flavor it will have. It will also thicken up a bit, which is how I like it. Of course, it always tastes better the next day. This recipe freezes very well so you can enjoy it a few months down the road.


Yes this chili has some vegetables, but the more the merrier. Serve with a side salad or your favorite steamed vegetable and dinner is ready.


Turkey and Bean Chili

Makes 8 servings



1 sweet onion, diced

1 red pepper, diced

1 jalapeño, seeded and diced

2 Tbsp chili powder

½ Tbsp garlic powder

Dash of cayenne powder (optional)

¾ pound 93% lean ground turkey

1 cup canned crushed tomatoes

2 cans (15 oz) of diced tomatoes

2 cans (15.5 oz) dark kidney beans

Black pepper to taste


For serving:

Shredded Mexican cheese

Sour cream

Sliced avocado



  1. Brown the ground turkey in a frying pan over medium heat.
  2. Meanwhile heat a large covered saucepan or dutch oven over medium heat. Add the onion, red pepper, and jalapeño and cook for 3 minutes.
  3. Add the spices and stir. Cook additional minute.
  4.  Combine the meat with the vegetable spice mixture. Add tomatoes and kidney beans and cook covered for 1 hour. Remove cover and cook over medium to desired thickness (at least 15 minutes).
  5. Serve immediately.


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