Recipe: Turkey and Bean Chili

Winter: the season of waking up, checking your weather app, and wondering how you are going to possibly make it through the day. It’s also the season where my favorite foods (sushi and ice cream, in no order) only seem to make me colder. There is one meal I can always count on to fill me up, keep me warm, and make me feel like I am sitting by the fire on a ski vacation, and that’s chili. So pull out that leftover Thanksgiving turkey, and let’s get cooking.


Turkey and Bean Chili

Original # of Servings: 1

Total Time: 26 minutes

Active Time: 11 minutes


  • salt – 1/8 teaspoon
  • black pepper – 1/8 teaspoon
  • oregano – 1/3 teaspoon
  • garlic – 1/5 teaspoon
  • ground turkey – 3 1/3 ounce
  • chili powder – 1/2 teaspoon
  • cumin – 1/6 teaspoon
  • can diced tomatoes – 1/6
  • chicken broth – 4 2/3 tablespoon
  • fresh cilantro – 1 1/3 tablespoon
  • red onion – 1/6
  • lime – 1/6
  • cannellini beans – 3 1/6 ounce
  • tomato paste – 1/6 ounce
  • sweet peppers – 1 tablespoon


  1. Chop onion, cilantro, and sweet peppers.
  2. Heat a large saucepan over medium heat..
  3. Combine onion, peppers, garlic, and turkey. cook for 6 minutes or until the turkey is done, stirring frequently to crumble.
  4. Stir in the remaining ingredients aside from cilantro and lime. Bring to a boil.
  5. Reduce the heat to a simmer and cook for another 10 minutes.
  6. Stir in the cilantro. Serve immediately in warmed bowls with the lime wedges and sides of your choice.

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