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Turkey & Veggie Chili


by Dr Vikki Petersen

This is a satisfying dish that will “stick to your ribs” and keep you nice and warm in the winter months.

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Rate this recipe 4.7/5 (10 Votes)


  • 1 1/2 pounds ground dark turkey meat (free-range, hormone-free)
  • 4 Tbsp extra virgin olive oil
  • 2 cups organic chicken or vegetable stock
  • 1 onion finely chopped
  • 1 organic red bell pepper, chopped
  • 1 organic green bell pepper, chopped
  • 1 can organic tomatoes or 6-7 Roma tomatoes, chopped
  • 2-3 cloves garlic, peeled and mashed
  • 1/2 Tbsp ground cumin
  • 1 Tbsp dried oregano
  • 1 Tbsp dried basil
  • 2-3 Tbsp Chili powder (based on how spicy you like it!)
  • 1 tsp Cayenne pepper
  • 4 cups cooked black or kidney beans
  • Avocado, green onion, & cilantro slices for garnish



Step 1


• Sautee the turkey meat in 1 Tbsp olive oil until brown and crumbly.
• Transfer browned meat to large stew pot. This is the pot you’ll use for the chili.
• Sautee the vegetables in remaining olive oil for about 5 minutes or until they are lightly browned.
• Transfer sautéed veggies into chili pot.
• Add the stock, tomatoes, and seasonings and bring to a boil, skim and then simmer for 1 hour.
• Add the beans and simmer for another ½ hour. (You may need to add a little more broth or water depending on how thick you like your chili).
• Garnish with avocado, cilantro, and/or chopped green onions.


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