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Spicy Turkey Chili

Updated: Aug 3, 2020


Chili is an easy go-to recipe when you want a flavorful, easy to heat and serve dish. It’s also high in protein. You can eat it as is, or enjoy it over rice or spaghetti. The ingredients are also affordable and easy to find, so I just keep the pantry stocked and make a batch about every two weeks.


  • 1 pound ground turkey breast

  • 1 1.25 ounce packet chili seasoning mix

  • Garlic salt

  • Kosher salt

  • Cayenne pepper

  • 1 10 ounce can diced tomatoes and green chilies

  • 1 15 ounce can tomato sauce

  • 1 15.5 ounce can dark red kidney beans

  • 1 15.5 ounce can spicy chili beans


  • Mexican shredded cheese blend

  • Sour cream or Greek yogurt

  • Guacamole or plain avocado slices

  • Taco sauce

  • Tortilla chips or crackers


  • Cover the bottom of a large pot with a thin coating of olive oil

  • Add the ground turkey breast to the pan and brown over medium heat. Drain the grease.

  • Turn off the heat and add the turkey seasoning mix making sure that all of the meat is thoroughly and evenly seasoned.

  • Sprinkle liberally with garlic salt and kosher salt.

  • If you like spicy chili carefully sprinkle a dash of cayenne pepper. A little goes a long way, so taste to see if you want to add more.

  • Stir in the diced tomatoes and green chilies. Make sure the juice from the spiced tomatoes covers all of the meat thoroughly to absorb the flavor. Turn the heat back on at a low setting and simmer for about two minutes.

  • Stir in the tomato sauce and let simmer for about two minutes.

  • Add the dark red kidney beans and spicy chili beans. Simmer for ten minutes, stirring occasionally.

  • Taste the chili and add spices as desired. Again, be very careful with the cayenne pepper and add only a dash at a time.

  • Remove from heat, and let the chili cool to room temperature. The chili may be reheated and eaten immediately, but it’s best to refrigerate for 24 hours for maximum flavor.

  • When you store the chili in containers, but sure to label the containers including the date that the chili was made, then refrigerate or freeze. Professional chefs label their containers with the name of the dish and the date to keep their freezers organized and to make sure that they serve the food in a timely manner. It’s a great tip for home cooks and helps reduce waste.

When I serve the chili, I like to start by making sure the temperature is nice and hot, and spooning one measuring cup of chili into a soup bowl. I sprinkle shredded cheese on top and let it melt. Then I add a dollop of sour cream or Greek yogurt, and drizzle with taco sauce. Add a few tortilla chips or crackers and enjoy.


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