Save on Pinterest

Chipotle Turkey Chili

Total Time

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


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


  • 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


  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


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 ...

    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