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Quick Turkey Chili

Quick Chili
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Serves 4| Hands-On Time: | Total Time:



  1. Heat the oil in a medium skillet over medium-high heat. Add the onion and cook, stirring, until slightly soft, about 4 minutes.
  2. Add the turkey and cook, crumbling with the back of a wooden spoon, until no trace of pink remains, 5 to 7 minutes.
  3. Add the tomatoes and their juices, beans, bell pepper, tomato paste, 1½ cups water, chili powder, and 1¼ teaspoons salt. Bring to a boil.
  4. Reduce heat and simmer until slightly thickened, about 15 minutes.
  5. Divide among bowls and top with the sour cream, Cheddar, and onion, if using.

Nutritional Information

  • Per Serving
  • Calories 408Calories From Fat 200
  • Fat 22g
  • Sat Fat 9g
  • Cholesterol 122mg
  • Sodium 1,176mg
  • Protein 31g
  • Carbohydrate 20g
  • Sugar 7g
  • Fiber 6g
  • Iron 4mg
  • Calcium 188mg
What does this mean? See Nutrition 101 .

Quick Tip

This chili can be frozen for up to 3 months. To serve, thaw and cook, covered, in a saucepan over medium heat, stirring occasionally, until heated through, 15 to 20 minutes.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.