Turkey Chili

This chili recipe is easy to prepare and is great for freezing. Using turkey as an alternative to beef helps to reduce the fat and still gives a good flavour and texture. The vegetables in this recipe give a boost of dietary fibre, vitamin A, C, folate and powerful antioxidants. Also, the mixed beans contribute lots of soluble fibre and protein


Vegetable oil1 ½ Tbsp23 mL
Ground turkey1 ½ lbs680 g
Mixed beans2 cans2x (19 oz)
Taco seasoning, low sodium1 package1 oz
Coriander, ground1 tsp5 mL
Oregano, dried1 tsp5 mL
Chili pepper flakes1 tsp5 mL
Tomato paste2 Tbsp30 mL
Beef broth, low sodium1 can10 ½ oz
Salsa1 can7 oz
Crushed tomatoes, canned1 can14 ½ oz
Onion, finely chopped1 medium110 g
Green bell pepper, diced1 medium119 g
Red bell pepper, diced1 medium119 g
Zucchini, diced3 medium588 g


  1. Heat 1 Tbsp of oil in large stockpot over medium-high heat.  Add turkey to the pot and use a wooden spoon to break it up into tiny chunks.  Add taco seasoning, coriander, oregano, chili flakes and tomato paste and mix until meat is evenly coated.  Reduce heat to medium and continue to cook until turkey is lightly browned.
  2. Add beef broth, and let simmer until liquid has reduced slightly, about 5 minutes. Add salsa and tomatoes and let simmer at medium-low for ten minutes.
  3. In another large skillet heat ½ Tbsp over medium-high heat. Cook onion, green bell pepper and zucchini until onion is translucent and bell pepper and zucchini are lightly browned.  Add these to chili and continue to simmer for 30 minutes.
  4. Adjust the thickness of the chili by adding water.

Makes 18 servings (205 g /serving).  1 serving = approx. 1 cup