Turkey Chili


  • 1 half pound dry red kidney beans, soaked overnight
  • 3 tablespoons olive oil
  • 1 pound ground turkey
  • 1 medium onion, peeled and small dice
  • 2 garlic cloves, peeled and minced
  • 28 ounces canned crushed tomatoes
  • 2 cups water
  • 1 teaspoons chili powder
  • 1 teaspoon ground cumin
  • ¼ teaspoons cayenne pepper
  • 3 teaspoons Sea salt
  • Freshly ground black pepper
  • ½ red onion, peeled and finely diced
  • 1 cup grated cheddar cheese
  • ½ cup sour cream

As much as I love chili con carne, I’m a big fan of this lighter version using turkey instead of beef. Using canned beans makes it ready in a snap!


Place beans in a large pot of salted water and bring to a boil. Lower heat and simmer until the beans are tender—about 50-55 minutes. Drain and place them in a bowl .

In a large sauté pan heat 1 tablespoon of the oil until shimmering. Add the ground turkey and stir with a wooden spoon until the meat breaks up and is cooked through. Remove from the pan into a colander and drain. Add 2 tablespoons of oil to the pan and heat until shimmering. Add the onion, garlic, chili powder, cumin and cayenne. Cook, stirring occasionally, until the onion mixture is softened and slightly colored, about 6-8 minutes. Add the canned tomatoes, water, turkey and the beans. Cook and stir over medium low heat for about 20 to 30 minutes. Serve garnished with chopped red onion, grated cheddar cheese and sour cream.

Wanna make it quickly? Use canned kidney beans instead of dry for a super quick week night meal!