Turkey Chili

Turkey Chili | ChopChop


Chili is pretty great in the winter! It warms you up on the inside. 

Hands-on time: 45 minutes
Total time: 1 hour, 45 minutes
Makes: 12 Cups

Kitchen Gear: 

Cutting board
Sharp knife (adult needed)
Measuring spoons
Measuring cup
Can opener
Strainer or colander
Large heavy-bottomed pot with a lid
Large spoon
Pot holders


2 teaspoons
olive or vegetable oil
large yellow or purple onion, peeled and chopped
bell peppers (any color is fine), cored, seeded, and diced
garlic cloves, peeled and finely chopped
1 1⁄4 pound
ground turkey or ground chicken
to 4 tablespoons chili powder
1 1⁄2 teaspoon
dried oregano
to 2 teaspoons ground cumin
1 teaspoon
crushed red pepper flakes (if you like spicy)
1⁄4 teaspoon
cayenne pepper (if you like spicy)
(16-ounce) cans dark red kidney beans, drained and rinsed well with cold water
(16-ounce) can black beans, drained and rinsed well with cold water
(28-ounce) can diced tomatoes, including the juice
(28-ounce) can tomato puree


  1. Put the pot on the stove and turn the heat to medium- low. When the pot is hot, add the oil.
  2. Add the onion, peppers, and garlic and cook until the onion is very soft, about 20 minutes. Stir occasionally.
  3. Add the turkey or chicken, a little bit at a time, stirring after each addition, until it just starts to turn white. Be sure to wash your hands with soap and water after handling raw poultry!
  4. Add the spices and cook, stirring, 5 minutes.
  5. Add the beans, tomatoes, and tomato puree and cook, covered, stirring occasionally, for 30 minutes.
  6. Take the lid off and cook uncovered for 30 more minutes. Serve right away or cover and refrigerate up to 3 days.



Add about 2 tablespoons of any of these to each serving:

  • Sliced scallions 
  • Sliced black olives 
  • Corn kernels (fresh, canned, or thawed frozen) 
  • Chopped fresh tomatoes 
  • Plain yogurt
  • Shredded cheddar or Monterey Jack cheese 
  • Diced avocado 
  • Lime wedges