Easy Turkey Chili
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Don't have leftovers? Make this recipe with ground turkey instead! The only prep work is chopping up some fresh ingredients, and the occasional stir of the pot.

Wondering how to put the 'tasty' back in your Turkey leftovers? Spice up your turkey with this simple, flavor-packed chili using fire-roasted tomatoes for an extra layer of toasty flavor. Try it ladled over mashed potatoes or rice!



  • 2 tbsp avocado oil
  • 1 medium onion, diced
  • 1 green bell pepper, diced
  • 1 small jalapeno, seeded and minced
  • 2 cloves garlic, chopped
  • 1/4 cup chili powder
  • 1 tbsp ground cumin, 1 tbsp dried oregano
  • 400g of ground turkey meat
  • 800g or 1 can of fire-roasted diced tomatoes
  • 600g of canned pinto beans
  • Leftover cooked rice or mashed potatoes for serving


  • Wash, cut and dry all vegetables.
  • In a large pot, heat oil and cook the ground turkey, breaking up the meat until no longer pink.
  • Add and toss the onion, bell pepper, jalapeno and garlic for 6 minutes until softened.
  • Stir in the chili powder, cumin, oregano, 1/2 teaspoon salt and a few grinds of pepper.
  • Stir in tomatoes and chicken broth as you bring the chili to a simmer on medium-low and cook, uncovered for 1 hour.
  • Add pinto beans to the pot with 1/4 cup of reserved bean liquid and cook for 10 minutes.
  • Serve in bowls of potatoes or rice.



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