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Turkey and Bean Chili

Turkey and Bean Chili
Turkey and Bean Chili
This healthy recipe comes from NDSU Extension Service.


  • 1 Tbsp. olive oil
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 2 cloves garlic, chopped
  • 1/2 pound ground turkey
  • 2 Tbsp. tomato paste
  • 1 tsp. ground cumin
  • 2 tsp. Chili powder
  • 1 28-ounce can diced tomatoes
  • 2 15-ounce cans kidney beans, drained, rinsed
  • 2 c. water
  • Salt and pepper to taste
  • cilantro sprigs for serving


Heat the oil in a large sauce pan over medium-high heat. Add the onion, bell pepper and garlic. Cook, stirring occasionally, until tender, four to six minutes. Add the turkey and cook, breaking up with a spoon, until no longer pink, three to five minutes. Stir in the tomato paste, cumin and chili powder. Cook, stirring, for one minute. Add the tomatoes and their juice, beans, water, and salt and pepper to taste. Bring to a boil. Reduce heat and simmer, stirring occasionally, until slightly thickened, 12 to 15 minutes. Salt and pepper to taste. Top with cilantro to serve.

Makes 8 servings.

Per Serving: about 170 calories, 3 grams (g) of fat, 23 g carbohydrate, 13 g protein and 300 mg sodium

Filed under: NDSU Extension Service
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