Save on Pinterest

Chipotle Turkey Chili

Total Time

Prep: 25 min. Cook: 1-1/2 hours

Makes

8 servings

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

Ingredients

  • 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

Directions

  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.

Nutrition 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.

Recommended Video

Reviews

Click stars to rate
Average Rating:
  • Chris
    Jan 26, 2020

    Great recipe, but needs work as others stated. When I think chili, I do not think of carrots, so I nixed the carrots. Also, chili should have more than 1 pepper, a green bell does not cut it. Instead, I oven roasted (450F for 30 minutes) one (1) Sweet Red Bell and two (2) Poblano Peppers. I side about 2" wide and deseeded first. Then coarse chopped afterward. For garlic, I used 2 tablespoons of minced, or about 6 cloves. Chili should have more garlic than 4 cloves. Perhaps more than 6 too. On the beans, I also did a double take on the chickpeas too lol. I love chickpeas...but not in a chili. Perhaps one day we can make a Mediterranean style chili. Instead, I used two cans of kidney beans. For interest, I used a can of light red kidneys and a can of dark red kidneys. I could have also used a can of black beans also/instead. On the seasoning, I upped the basin to 2 teaspoons, downed the oregano to 1 teaspoon. I also upped the cumin to 1 full teaspoon. Next time, I might go 2 teaspoons on all. Most importantly, the recipe accidentally calls for only 1 teaspoon of chili powder. I believe this was a mistake and fixed it to 1 tablespoon. I also added 1 tablespoon of fine salt. I used sea salt. I also used regular sodium chicken broth. Was perfect for me, but if you're watching sodium, use some judgement. Otherwise the recipe is in need of salt. Recipe is

  • peligia
    Jan 16, 2018

    It is delicious, and this recipe is part of my weight loss secret. I make a double batch and freeze it in serving size bags to bring with me to work. The spice helps to keep my cravings in check, and I really appreciate the hot lunch during winter.

  • CookRDad
    Jan 1, 2013

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

  • bmlink627
    Dec 19, 2012

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

  • jmkasprak
    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
    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
    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
    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
    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.

  • justmbeth
    Dec 31, 2008

    No comment left