Join our community of Solution Seekers!

Turkey and Bean Chili

Turkey and Bean Chili
Click a Star to Rate This Recipe
Serves 4| Hands-On Time: | Total Time:



  1. Heat the oil in a large saucepan over medium-high heat. Add the onion, bell pepper, and garlic. Cook, stirring occasionally, until tender, 4 to 6 minutes.
  2. Add the turkey and cook, breaking up with a spoon, until no longer pink, 3 to 5 minutes.
  3. Stir in the tomato paste, cumin, and chili pepper. Cook, stirring, for 1 minute.
  4. Add the tomatoes and their juices, beans, ½ cup water, 1 ¼ teaspoons salt, and ¼ teaspoon pepper. Bring to a boil.
  5. Reduce heat and simmer, stirring occasionally, until slightly thickened, 12 to 15 minutes.
  6. Serve the chili with the sour cream and cilantro.
By February, 2010

Nutritional Information

  • Per Serving
  • Calories 337
  • Protein 22g
  • Carbohydrate 34g
  • Sugar 10g
  • Fiber 10g
  • Fat 12g
  • Sat Fat 3g
  • Calcium 134mg
  • Iron 4mg
  • Sodium 1317mg
  • Cholesterol 56mg
What does this mean? See Nutrition 101 .

Quick Tip

The chili can be refrigerated for up to 3 days or frozen for up to 3 months.

Did you try this recipe? How did you like it?

View Earlier Comments

What's on Your Plate?




    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.