Turkey chili

By Chandra O – Grafton, ON
Turkey chili
  • Prep Time: 30
  • Total Time: 60
  • Servings: 8-10

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About this Recipe

Healthier version of chili.


2 Pkg Maple leaf prime ground turkey
5/6 Pints of Cherry tomatoes
2 Green peppers
2 Red peppers
1 Yellow pepper
1 Orange pepper
2 Pints of baby mushrooms or sliced.
1 cup Celery
1 Jalapeno
1 Spanish onion
3 Garlic cloves
1 can Red kidney beans use juices
2 can Tomato paste (small)
3/4 cup Chili powder
3/4 cup Cumin powder
1/4 cup Dried cilantro
2 tbsp Onion flakes
2 tbsp Onion powder
1 tbsp Garlic powder
2 tbsp Italian spice
2 tbsp Dried oregano
1 tbsp Basil
1 tbsp Parsley
1 1/2 tsp Salt
2 tbsp Black pepper
3 Tomatoes


Cut cherry tomatoes in half.
Chop up peppers,
I used baby mushrooms and left them whole
Cut up celery (which I forgot to add) lol
In food processor core the 3 tomatoes, throw in jalapeño, onion and garlic mix together.
Simmer cherry tomatoes first until juices appear, add all veggies, and kidney beans, brown Turkey add to pot.
Mix spices in small bowl and slowly add to chili. Taste as you go so you don't over use the spices. Add your salt and pepper. Simmer till cooked I cook mine till veggies still have a slight crunch.
Because of the juice in tomatoes, and I washed mushrooms right under tap I had to add two small cans of tomato paste.
I had enough chili to freeze to medium sized containers and have another meal to feed 3. My recipe probably could feed 8- 10 people.
Hope you try and like it.


I used fresh farmers market tomatoes and veggies, so it's a bit more pricey but the taste is so much better then store bought. I mix the spices because of the msg in the prepackaged chili packages, and I can can control the sodium. In recipe use as much salt or pepper as you like, I don't measure so I just guesstimated how much of spices to put in.

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