Food and Nutrition


| Share

Turkey Chili

This healthy recipe comes from NDSU Extension Service.


  • 1 Tbsp. olive oil or canola oil
  • 1 yellow or white 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-oz.) can diced tomatoes
  • 2 (15-oz.) cans cannellini or kidney beans, drained and rinsed
  • 1/2 c. water
  • 1/4 tsp. pepper
  • 1/4 c. reduced-fat sour cream (optional)
  • Cilantro Sprigs for serving (optional)


Heat oil in a large saucepan over medium-high heat. Add onion, bell pepper, and garlic. Cook, stirring occasionally, just until vegetables are tender. Add turkey and cook, breaking up with a spoon, until no longer pink. Stir in tomato paste, cumin, and chili powder. Cook and stir for one minute. Add tomatoes (with liquid), beans, water, and pepper. Bring to a boil. Reduce heat and simmer, stirring occasionally, until slightly thickened, 12 to 15 minutes. Serve with sour cream and cilantro, if desired.

Makes 8 servings.

Per Serving: about 170 calories, 3 grams (g) of fat, 23 g carbohydrate, 13 g protein, 7 g fiber and 300 mg sodium

Creative Commons License
Feel free to use and share this content, but please do so under the conditions of our Creative Commons license and our Rules for Use. Thanks.