Recipe Roundup – Protein Powered Turkey Chili

You guys, it’s cold. It’s finally getting cold outside and I’m not sure if I’m happy about it or not. Maybe, I haven’t decided yet. But I do know that cold weather makes me more inclined to cook because I like a nice hot bowl of something rich on a cold day. And I’ve been patiently waiting for it to be cold enough for me to justify making chili, it it has finally hit that point.


If there’s one thing you should know about me and cooking though, it’s that I’m kind of lazy. I enjoy cooking, I would really to do it more, but it’s just so much extra work when my days are ¬†long enough and difficult enough as it is. But I’m kind of sick of going to Wegmans multiple times a day to feed myself. So I went¬†once yesterday (lies, I went twice) and bought everything I needed to cook myself enough chili to feed me all week long.

I make my chili with turkey because I don’t eat any red meat or pork. It’d been about 12 years since I’ve had beef and I don’t miss it what so ever. Also, turkey is healthier. And one thing I like about chili is that if you do it right it can be super healthy but still super rich and filling.

I love chili that is loaded with vegetables and beans too, so I grabbed up a ton of both to throw in. My recipe wavers a smidge every time I make it, but it’s mostly consistent. It usually boils down to how many vegetables and what kind of beans I add in.

Protein Powered Turkey Chili


  • 2-3 teaspoons canola oil
  • 1 small onion
  • 2 red peppers
  • 3 cloves diced garlic
  • 1-2 cups frozen corn
  • 1 lbs ground turkey
  • 1 can dark red kidney beans
  • 1 can pinto beans
  • 1 can black beans
  • 2 cans Rotel diced tomatoes with green chilies
  • 1 can crushed tomato
  • 2 packets McCormick chili seasoning


  1. Heat oil in a deep stock pot.
  2. Add chopped onion, red pepper, garlic, and corn. Let cook together and heat through.
  3. Add turkey and let brown. Add all the beans, mix together, and let heat through.
  4. Add all the tomatoes, mix well and heat through.
  5. Add spices and let simmer for 20 minutes.
  6. Serve with shredded cheddar cheese and enjoy.

To start, put a few teaspoons of canola oil into a deep stock pot and heat. While that’s heating up, cut up a small to medium sized onion By the time it’s all chopped the oil should be hot. Add it to the oil and toss well. While the onion starts to cook down and caramelize, start cutting up two to three red peppers. The onion should be soft by the time your peppers are cut, so add that next. Toss those together and let them cook while you chop some garlic. I threw large cloves into this batch. The best way to peel garlic cloves is to take the flat side of your knife and push down against the clove. It’ll crush slightly and the skin will crack and pull right off in a single piece. Then just dice them up and throw them in. I also added half a bag of frozen corn to this batch. Sometimes I add it sometimes I don’t, but it adds some color, so it’s a nice addition. Let all the veggies cook together for a few, stirring from time to time.


Next, after everything has had some time to meld together, add in a pound of turkey. If you like you chili meatier throw in one and half or even two pounds. If you go for two pounds though, I’d suggest omitting a can of beans.

Brown the turkey all the way through. Once it’s all browned and mixed in with the veggies, add in all your beans.

Black, pinto, and kidney beans!


Mix everything together well and let it simmer for a few minutes. Let all that flavor build, it’s worth it. Next, add in all the tomatoes. I do two cans of Rotel diced tomatoes and green chilies and one can of crushed tomatoes. I’ve tried a lot of variations of tomato ratios and types over the last couple of years and have found this to make the best base, nice and thick and chunky with lots of flavor.


Add in the spices. Again, I’m super lazy, I buy premixed chili spices. You can make your own mix and it’ll probably have a lot less sodium, but I prefer to make things simple whenever I can. I use two packages for this much chili. One package leaves the flavor pretty weak, so go ahead and spice it up.


Stir well and let everything simmer and heat through for about 20 minutes. And that’s it! One pot chili that takes about 45 minutes to make if you take your time. I can usually whip it together pretty quick and it’s really not difficult. And it makes so much!


Nomnomnom chili! Add some shredded cheddar on top, maybe a dollop of sour cream or avocado, and enjoy!

What’s your go to chili recipe?

Favorite warm dish on a cold winter day?

5 Replies to “Recipe Roundup – Protein Powered Turkey Chili”

  1. I love chili on a cold day! I made a huge batch on Monday night so I could have some for dinner and portion the rest for my lunches this week. I also go for the premixed spices, if you are worried about sodium, there is a reduced sodium version available!
    Heather @ShoesRun50 recently posted…Almost back!My Profile

  2. Yum! I love chili. My recipe varies from time to time. Sometimes I make turkey, sometimes chicken, sometimes venison. It all depends on what meat I have on hand/am craving. I usually do no beans since my husband doesn’t like them. We do load up on veggies though: onion, garlic, chunks of tomatoes, etc..

    I don’t have just one favorite cold day dish. Chili, black bean and sausage soup, chicken and dumplings, lasagna, chicken pot pie, gumbo. Mmmm, now I’m hungry!
    The Famous Mudder recently posted…Weekly RecapMy Profile

  3. Just had to say that I thought I was looking at a picture from my cabinets, as we’re huge proponents of Wegmans, too!

    This looks great, and if you could make and bring this to me, that would be so awesome (smile). I need to get on the ball and put some South India spiced lentils on today…or tomorrow…or sometime this week.

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