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“This is a nice change of pace from traditional beef chili, offering a whole different set of flavors to enjoy. I like to serve cheddar cheese bread on the side. You can also serve the chili over rice.”—Traci K Wynne, Denver, Pennsylvania
This recipe is:
Quick
Diabetic Friendly
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutritional Facts 1 cup equals 268 calories, 11 g fat (3 g saturated fat), 48 mg cholesterol, 781 mg sodium, 25 g carbohydrate, 7 g fiber, 19 g protein. Diabetic Exchanges: 2 medium-fat meat, 1 starch, 1 vegetable.
Originally published as 25-Minute Turkey Chili in Taste of Home February/March 2011, p77
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Reviewed on Feb. 02, 2012 by magic4554
I love this chili. Imake it on my stove top and let it cook a little longer, it is so tasty
Reviewed on Oct. 02, 2011 by CheeryCherry
Best Turkey Chili I've ever had! My family loves it.
Reviewed on May. 21, 2011 by theresa23
I use regular canned tomatoes, leave out the jalapeno and add extra chili powder and about a Tbs of cumin. I always serve it with at cornbread and shredded cheddar cheese.
Reviewed on May. 01, 2011 by chef_swan
If this could be 10 stars I would. The only change I made was using my own tomatoes that I canned last year this was absolutely the best and I use it as a primary chili recipe
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