Turkey and Bean Chili

The cold weather in CT has me craving comfort food. So last night, I decided to make some Turkey and Bean Chili. It was very simple to make, and it was ready in 30 minutes. I guess I am picking up some Rachel Ray like tendencies. To complete the meal I made some cornbread (courtesy of Jiffy…lol):

The Chili was really tasty! I got the recipe from my Cooking light magazine and made some substitutions:

To save time, chop off the top of a washed cilantro bunch rather than picking individual leaves. The thin stems toward the top are very tender. Serve this one-pot dish with corn bread for a warming weeknight supper.

Total: 20 minutes
Yield: 6 servings (serving size: about 1 cup chili and 1 lime wedge)


  • 1  cup  chopped red onion
  • 1/3  cup  chopped seeded poblano pepper (about 1) (I would use whatever hot pepper spikes your fancy)
  • 1  teaspoon  bottled minced garlic (I just finely chopped three cloves of garlic)
  • 1 1/4  pounds  ground turkey
  • 1  tablespoon  chili powder
  • 2  tablespoons  tomato paste
  • 2  teaspoons  dried oregano
  • 1  teaspoon  ground cumin
  • 1/4  teaspoon  salt
  • 1/4  teaspoon  black pepper
  • 1  (19-ounce) can cannellini beans, rinsed and drained
  • 1  (14.5-ounce) can diced tomatoes, undrained (I used organic)
  • 1  (14-ounce) can fat-free, lower-sodium chicken broth (I used organic)
  • 1/2  cup  chopped fresh cilantro
  • 6  lime wedges


1. Heat a large saucepan over medium heat. Add first 4 ingredients; cook for 6 minutes or until turkey is done, stirring frequently to crumble. Stir in chili powder and next 8 ingredients (through broth); bring to a boil. Reduce heat, and simmer 10 minutes. Stir in cilantro. Serve with lime wedges

This entry was posted in cooking, do it yourself, food, martha stewart eat your heart out and tagged , , , . Bookmark the permalink.

1 Response to Turkey and Bean Chili

  1. Pingback: Gettin’ “Vegan” Wit it | Fashionably Cosmopolitan

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