Chipotle Turkey Chili Recipe
Chipotle Turkey Chili Recipe photo by Taste of Home
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Chipotle Turkey Chili Recipe

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4.5 7 11
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I combined a few chili recipes for this spicy low-fat variety. It's great with crusty rolls or baked tortilla chips. -Christie Ladd of Mechanicsburg, Pennsylvania
TOTAL TIME: Prep: 25 min. Cook: 1-1/2 hours
MAKES:8 servings
TOTAL TIME: Prep: 25 min. Cook: 1-1/2 hours
MAKES: 8 servings


  • 1 can (7 ounces) chipotle peppers in adobo sauce
  • 1-1/4 pounds lean ground turkey
  • 3 medium carrots, chopped
  • 1 medium green pepper, chopped
  • 1/2 cup chopped onion
  • 4 garlic cloves, minced
  • 1 can (28 ounces) crushed tomatoes
  • 1 can (14-1/2 ounces) reduced-sodium chicken broth
  • 1 can (8 ounces) tomato sauce
  • 1-1/2 teaspoons dried oregano
  • 1-1/2 teaspoons dried basil
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained

Nutritional Facts

1 cup: 293 calories, 8g fat (2g saturated fat), 56mg cholesterol, 844mg sodium, 35g carbohydrate (7g sugars, 9g fiber), 22g protein. Diabetic Exchanges: 3 lean meat, 3 vegetable, 1 starch.


  1. Drain chipotle peppers; set aside 2 tablespoons adobo sauce. Seed and chop three peppers; set aside. (Save remaining peppers and sauce for another use.)
  2. In a large Dutch oven or soup kettle coated with cooking spray, cook the turkey, carrots, green pepper, onion, garlic and reserved peppers over medium heat until meat is no longer pink; drain if necessary. Stir in the tomatoes, broth, tomato sauce, oregano, basil, chili powder, cumin and reserved adobo sauce. Bring to a boil. Reduce heat; cover and simmer for 1 hour.
  3. Stir in the beans. Cover and simmer for 15-20 minutes or until heated through. Yield: 8 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Chipotle Turkey Chili in Light & Tasty August/September 2005, p33

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CookRDad User ID: 6113776 56399
Reviewed Jan. 1, 2013

"Received rave reviews at a holiday get-together for this wonderful dish."

bmlink627 User ID: 6613671 64586
Reviewed Dec. 19, 2012

"Great flavor but a little soupy so I added 2 tablespoons of tomato paste to thicken it up a bit."

jmkasprak User ID: 2880256 64582
Reviewed Aug. 30, 2012

"While this was spicy, I didn't think it was anything special. The turkey didn't add any flavor and I thought the choice of garbanzo beans was odd. Just my opinion ..."

JCMFAN User ID: 5720147 73661
Reviewed Jan. 11, 2011

"We loved this recipe! We added some shredded cheddar cheese to our bowl and it was even better. This chili is even better the 2nd day."

Trinity_Lover User ID: 5725354 144789
Reviewed Dec. 27, 2010

"I made this recipe last night...and it is sooo delicious! My husband said it's even better the next day. I passed it on to my son, the cook, and reminded him to wear those gloves for the chipotles!"

NansDream User ID: 4984676 64580
Reviewed Mar. 26, 2010

"I have made this recipe twice, and have eaten it for breakfast, Lunch and dinner. I was a little worried because I don't like garbanzo beans, but let me tell you, I made it according to the recipe first and there was no need to change a thing! Love it!"

kkdreessen User ID: 4836754 73658
Reviewed Feb. 12, 2010

"I actually HAVE to make this recipe again. I mistakenly put the set aside peppers in the chili instead of the ones I cut up. FIRE!!!! Now I need to double it to bring down the fire! From the one bite that I could actually keep in my mouth, it was great."

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