Turkey Chili for the Whole Family

Share this post:

I don’t make chili often enough, but every time I do I’m reminded that – this is really quick and easy to make, and it’s so tasty! I know there are a lot of chili recipes out there in the world, but in case you’re looking for a new one, or just a reminder of what a hearty winter meal chili is – here you go!

If you can find frozen and chopped peppers at your local grocery store, use those instead of a fresh pepper. They’re much cheaper and are great for chili. Also, look for organic canned tomatoes, in BPA-free lined cans. The acidity in the tomato can leach the BPA from the can. Enjoy!

Turkey Chili

Print Recipe
Course Dinner
Servings 4 to 6 people

Ingredients

  • 2 TBSP ghee
  • 1 large onion, diced
  • 1 large pepper, diced - any color
  • 1-2 TBSP chilli powder
  • 1 TBSP cumin
  • 1 tsp oregano
  • 1 lb organic ground turkey
  • 1 can black beans, drained & rinsed
  • 1 can pinto beans, drained & rinsed
  • 1 can kidney beans, drained & rinsed
  • 2 14 oz cans diced tomatoes
  • 2 TBSP tomato paste
  • cilantro, chopped - optional
  • green onions/scallions, chopped - optional
  • cheddar cheese - optional
  • sea salt and pepper to taste

Instructions

  • Melt ghee in a medium pot or dutch oven. Once melted, add diced onion and diced pepper, saute for 5-6 minutes.
  • Add chili powder, cumin, oregano, and saute for another minute.
  • Add ground turkey, and saute until cooked, about 8-10 minutes.
  • Add beans, tomatoes, and tomato paste. Cook for another 5-7 minutes. Your chili may seem dry at first, but as the chili cooks, the tomatoes will release more liquid. If you need extra liquid, add a cup of bone broth or water.
  • Turn off heat. Serve with cilantro, green onion, and cheese if desired. Enjoy!

Notes

  • I use Eden Organic canned beans. The cans are BPA free and they cook the beans in kelp to make them easier to digest!
  • I use the Muir Glen organic diced canned tomatoes, available at most grocery stores.
  • This chili freezes well. Cook once, eat two, three or four times!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Share this post:

Meet Sara

Hi! I’m Sara, Founder of Well Beyond the Kitchen. I am a Nutritionist, Clean Living Enthusiast, Executive Director with Beautycounter, and Writer.
I created Well Beyond the Kitchen to help you feel empowered, and less overwhelmed, about what you put in AND on your body. 

join the community

what are we making?

These are a few of my favorite things...