Turkey Chili | Recipes | Cook For Your Life
Turkey Chili - Cook For Your Life- anti-cancer recipes

Turkey Chili

Rated 5 out of 5
5 out of 5 stars (based on 9 reviews)

Clock Icon for Prep Time 30 min prep
Person Icon for Serving Size 6 servings
Carrot Icon for Number of Ingredients Size 18 ingredients

A good chili is easy to make and even easier to eat. This low-fat turkey chili version is made with ground turkey, a healthy, tasty substitute for red meats like pork or beef. It gets...


  • 2 tablespoons canola or grapeseed oil
  • 1 pound ground turkey
  • 1 medium onion, chopped
  • 1 red pepper, seeded and diced
  • 1 poblano pepper, seeded and diced
  • 2 cloves garlic
  • 1 bay leaf
  • 2 teaspoons cumin
  • ½ teaspoon chili powder, or to taste
  • ½ teaspoon cinnamon (or to taste)
  • ½ teaspoon dried oregano
  • 2 tablespoons tomato paste
  • 1 dried ancho chili
  • 1 (15 ounce) can crushed tomatoes
  • 1 cup broth or water
  • 1 (15 ounce) can kidney beans, drained and rinsed
  • Avocado, for garnish (optional)
  • Greek yogurt, for garnish (optional)
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Nutrition Facts


269 cals


12 g

Saturated Fat

2 g

Polyunsaturated Fat

5 g

Monounsaturated Fat

3 g


23 g


7 g


7 g


21 g


445 mg


  1. Heat oil over medium-high heat.  Add the ground turkey cooking and stirring until the meat is no longer pink and has given up any excess water.
  2. Add onions, red pepper, and poblano pepper.  Cook, stirring occasionally, until the onions are a light brown and tender about 8 minutes.
  3. Add garlic, bay leaf, cumin, chili powder, cinnamon, dried oregano, salt, and pepper. Cook, stirring, for 1 minute. Add the tomato paste and ancho chili, cook for 3 minutes. Do not let the tomato paste burn.
  4. Add the canned tomatoes and cook for 5 minutes. Add broth or water, bring to a boil, then simmer for at least 20 minutes.
  5. Stir in the beans, cook for 10 minutes.
  6. Discard bay leaf and ancho chili. Serve topped with avocado and a dollop of yogurt.

Chef Tips

The hottest parts of chili pods are the seeds and the pith tucked inside them. This means that if the pod is cooked intact, it will give a lot less spiciness to the food than even a quarter the amount of flakes.

When freezing spicy food, remember that its spiciness will intensify with the length of time it spends in your freezer, so unless you are a heat aficionado, don’t leave it in there too long.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society