Skip to content

touchdown turkey chili.

Fall has come to our house.

At my husband’s request last weekend I made a pot of turkey chili to enjoy while watching the opening weekend of football.  It’s become somewhat of a tradition in the Hartman household.  I never thought we’d be THAT family to pull up lunch or dinner in front of the tv, all of us, watching while we eat.  But here we are.  I might pull the cord if we ever consider purchasing those tv trays that make eating in front of the tv a regular thing.  That would be a little over the top.

Instead, we’ll enjoy turkey chili and watch our favorite teams play on Sunday and relish the fact that we’re entering quite possibly the best few months of the year.

Oh fall.  How I love you.

Turkey Chili

(serves 6)

What You’ll Need:

2 cups chopped onion

4 cloves garlic, chopped

2 tablespoons olive oil

two 35-ounce cans plum tomatoes, juice included

one 15-ounce can tomato puree

2 cups water

1/4 cup chili powder

1 1/2 tablespoons ground cumin

1 tablespoon dried hot red pepper flakes

1 teaspoon dried oregano

1 teaspoon cinnamon

1 tablespoon salt

1/2 teaspoon pepper

1 pound cooked ground turkey, crumbled

2 bell peppers (I go for whichever peppers have the best price), chopped

2 cans black beans, optional

toppings – sour cream, cheddar cheese, avocado


Cook 1 pound ground turkey in a pan over medium heat until thoroughly cooked through.  Crumble into small pieces.

In a large pot cook the onion and garlic in the oil over medium heat, stirring until they are golden.  Add the tomatoes with the juice, tomato puree, 2 cups water, chili powder, cumin, red pepper flakes, oregano, cinnamon, salt and pepper and combine the mixture well.  Add the turkey and simmer, uncovered, stirring occasionally, for 2 hours.

Stir in bell peppers and beans (if you are using) into the chili and simmer another 40 minutes, stirring occasionally, until bell peppers are tender.

Top with your favorite toppings.

TOTAL:  $13.26 or $2.21 with beans OR $11.26 or $1.88 without beans

Wondering how on earth I arrived at these costs?  Take a look at my shopping guide to show see what I pay for items, per serving, etc.


With Beans:

414 calories per serving

11 grams of fat

45 carbs

34 grams protein

Without Beans:

250 calories per serving

10 grams of fat

15 carbs

25 grams protein

5 Comments Post a comment
  1. Autumn food is just the best – the colour, the flavours, the warmth. Yum. This just looks incredible. Thanks so much for sharing.

    September 18, 2011
  2. Matthew Vaughn #

    Chili isn’t that common here in Australia (or chilli as we would spell it). This looks great though. I have turkey breast fillets, do you think I could pan fry them and chop them up small and it would still work?

    September 19, 2011
  3. I’ve never heard of making chili without starting by browning the meat. I would brown the meat in the oil with all of the spices and then fry the onions and garlic in the same pot. Also, wouldn’t it be less expensive to use dried beans than canned? With those modifications, the recipe sounds good enough to try so I’m saving it until we have ground turkey on hand.

    September 20, 2011
    • I’ll bet the meat tastes great if you brown it all together first! Also, I don’t usually put beans in our chili but I bet you are right that it is less expensive to use dried beans – sounds like a good post to see what the difference is in price! Thanks for the feedback!

      September 20, 2011

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: