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Turkey Chili

 Turkey Chili
I've taken my mother's milder recipe for chili and made it thicker and more robust. It's a favorite, especially in fall and winter. —Celesta Zanger, Bloomfield Hills, Michigan
13 ServingsPrep: 20 min. Cook: 6-1/2 hours

Ingredients

  • 1 pound lean ground turkey
  • 3/4 cup each chopped onion, celery and green pepper
  • 1 can (28 ounces) diced tomatoes, undrained
  • 1 jar (26 ounces) meatless spaghetti sauce
  • 1 can (16 ounces) hot chili beans, undrained
  • 1-1/2 cups water
  • 1/2 cup frozen corn
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1/4 teaspoon pepper
  • 1/8 to 1/4 teaspoon cayenne pepper
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (15 ounces) pinto beans, rinsed and drained
  • Sour cream, optional

Directions

  • In a large nonstick skillet, cook the turkey, onion, celery and green
  • pepper over medium heat until meat is no longer pink and vegetables
  • are tender; drain.
  • Transfer to a 5-qt. slow cooker. Add the tomatoes, spaghetti sauce,
  • chili beans, water, corn and seasonings. Cover and cook on high for
  • 1 hour.
  • Reduce heat to low; cook for 5-6 hours. Add kidney and pinto beans;
  • cook 30 minutes longer. Garnish with sour cream if desired. Yield:

2 of 2

Turkey Chili (continued)

Directions (continued)

  • 13 servings.
Nutritional Facts: 1 cup equals 190 calories, 4 g fat (1 g saturated fat), 28 mg cholesterol, 739 mg sodium, 27 g carbohydrate, 7 g fiber, 13 g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1 starch.