This easy, filling meal uses lots of fresh vegetables, and some frozen or canned to make it easy. Ground turkey breast can be added for meat lovers. Serve over wild rice with shredded cheddar cheese, or with tortilla chips.

Jenny
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • If using turkey, heat oil in a large saucepan over medium-high heat, and cook and stir the ground turkey for about 10 minutes, breaking it up with a spoon as it cooks, until the meat is no longer pink. Remove the turkey meat and set aside, leaving oil in the pan.

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  • Place the onion, green peppers, and carrots into the saucepan, and cook and stir for about 10 minutes, until the onion is translucent and the vegetables are tender. Stir in the chili powder, cumin, and black pepper, and pour in the diced tomatoes, frozen corn, black beans, garbanzo beans, and chicken broth. Bring the mixture to a boil.

  • Place about 1 1/2 cups of the chili mixture into a food processor, and puree for about 1 minute until smooth. Pour the puree back into the rest of the chili to thicken. Add the cooked turkey meat, and bring the chili back to a simmer over medium-low heat.

Nutrition Facts

147.2 calories; 10.3 g protein; 16.5 g carbohydrates; 27.9 mg cholesterol; 214.4 mg sodium. Full Nutrition

Reviews (49)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/09/2009
I doubled the recipe for everything except the turkey. This is great! I did not puree the mixture because I like the chunks of beans, meat and veggies! I love how vivid all the colors are! Read More
(27)

Most helpful critical review

Rating: 3 stars
11/08/2010
I followed the recipe exactly. It gets big points for being easy quick made with ingredients I usually always have on hand and very filling (great for a diet!). On the down side there really wasn't much flavor. Read More
(4)
64 Ratings
  • 5 star values: 43
  • 4 star values: 17
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/09/2009
I doubled the recipe for everything except the turkey. This is great! I did not puree the mixture because I like the chunks of beans, meat and veggies! I love how vivid all the colors are! Read More
(27)
Rating: 5 stars
04/09/2009
I doubled the recipe for everything except the turkey. This is great! I did not puree the mixture because I like the chunks of beans, meat and veggies! I love how vivid all the colors are! Read More
(27)
Rating: 4 stars
07/09/2009
Good recipe especially for a high veggie low sat fat meal with caveats. I doubled the chili powder and added 2 cloves of diced garlic to the veggies and found it to be STILL mild but very tasty... but I live in California where Mexican food is commonplace and spicy. I also increased the cumin by half and it could have probably been doubled. I did not have corn in the house - we eat very little or no starch - so diced a zucchini and sauteed it with the veggies and it worked perfectly. Also the recipe makes about 8 servings not 12 unless you are serving it in small portions or as a side dish. We ate it as a one dish meal with a little brown rice underneath and in this case it was 8 normal portions not big man-sized ones. The time allocated is fairly accurate maybe a little optimistic for the first time unless you're a ginzu chopper! Read More
(22)
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Rating: 5 stars
12/16/2010
Five stars good flavor simplicity and nutritiously healthy. I did not have corn or green pepper whcih could only improve it in my opinion. Read More
(13)
Rating: 5 stars
02/08/2010
I enjoyed making this recipe and following some of the other readers' suggestions like additional chili powder and zuccini. Instead of making the chili thick by puree(ing) I added a can of organic refried beans-really delicious. I also added garlic at the chili powder stage (to avoid browning). Read More
(11)
Rating: 4 stars
12/16/2010
This was delicious. I only changed two things in this recipe. I added 4 diced (seeded) jalapenos. I also used a bag of dried mixed beans instead of canned black and garbanzo beans. Read More
(9)
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Rating: 5 stars
02/14/2011
Made this a couple of times and both times came out amazing. I doubled the cooking time and used vegetable stock instead obviously omitting the turkey. Read More
(9)
Rating: 5 stars
04/11/2011
Wow! So great! I doubled the chili powder and added 1 tablespoon of garlic salt and 1 tablespoon of red chili flakes. Boyfriend approved! Read More
(8)
Rating: 4 stars
11/04/2009
This was tasty and pretty easy I followed the recipe almost exactly except I used 1 green and 1 red pepper and canned corn. I think it lacked salt so I added a little. It's really very pretty and fall like the colors of the vegetable look so nice. I brought the left overs to work and everyone loved it. We are only two people and it makes quite a bit. It actually tasted better the next day I guess all the flavors get to blend together. My husband does not like chick peas and picked some of them out but all in all it was quite good and very healthy. One more thing it is not very spicy at all so if you want it spicy you definitely have to add more chili powder or maybe fresh chili pepper. Read More
(6)
Rating: 5 stars
03/17/2011
This was a really good recipe. I was suprised by how easy it was and the leftovers were even better the next day for lunch. The next time that I make this I will make corn bread to go with it. Read More
(6)
Rating: 3 stars
11/08/2010
I followed the recipe exactly. It gets big points for being easy quick made with ingredients I usually always have on hand and very filling (great for a diet!). On the down side there really wasn't much flavor. Read More
(4)