Thursday, November 20, 2014

Turkey Chile

This is a great recipe that can offer comfort and warmth as the weather starts to cool. I would recommend doubling the amounts as the extras can easily be frozen and it tastes even better as leftovers because the flavors have more time to meld together.

Turkey Chile
2  cans of red kidney beans, drained and rinsed
1 Tbsp olive oil
1 large onion, sliced
1 green bell pepper, chopped
1 pound ground turkey
1 can mild green chile peppers                                               

1 can diced tomatoes
1 can tomato sauce
1 Tbsp chili powder
1 1/2 tsp salt
pinch of cayenne pepper (adjust amount to your liking)
2 Tbsp grated cheddar cheese
extra grated cheddar cheese to top when served

Brown the ground turkey, pepper and onion in olive oil. Once browned, add all ingredients except the kidney beans and cheddar cheese to a large pot and cook on low for 1 1/2 hours, stirring frequently.

After 1 1/2 hours add the kidney beans and 2 Tbsp of  cheddar cheese and cook for an additional hour, again stirring frequently. You can add additional grated cheese or a small amount of olive oil during this time to enhance the texture to your liking.

Serve with additional grated cheddar, rice and some multigrain chips.

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  1. Yummy! Oh this looks so good! Turkey chile is so much healthier too!


  2. Thanks Robin. It is yummy and I love the fact that it's healthier.