Rating: 5 stars 4.7
12 Ratings
  • 5 star values: 10
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Ground turkey, stewed tomatoes, and four kinds of beans make this chili quick, light, and flavorful. It's great served in bowls and sprinkled with cheese for a fall lunch or supper.

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Ingredients

15
Original recipe yields 15 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Cook turkey, onion, and green pepper in a large soup pot or Dutch oven over medium heat until turkey is no longer pink, about 10 minutes, stirring often; rain excess grease. Stir stewed tomatoes, chili beans, kidney beans, pinto beans, black beans, jalapeno pepper, garlic, chili powder, molasses, cumin, bouillon cube, oregano, salt, and cayenne pepper into turkey mixture.

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  • Bring chili to a boil, reduce heat to low, and cover pot. Simmer until vegetables are tender and flavors have blended, about 20 minutes.

Nutrition Facts

227 calories; protein 19.3g; carbohydrates 27.8g; fat 5.6g; cholesterol 44.8mg; sodium 805.1mg. Full Nutrition
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