Skip to product information
1 of 1

Turkey Chili

Turkey Chili

This Soler family favorite has been shared with friends and pot lucks since 2000! A modified version of a Cooking Light magazine recipe, which we will consider "vintage" today. Easy and healthy! Make it vegetarian by simply leaving out the meat. We always double this recipe - leftovers are delicious.


  • 1 green pepper, chopped fine
  • 1 small onion, chopped
  • 2 tablespoons Early Harvest Organic Extra Virgin Olive Oil
  • 1 lb ground turkey breast
  • 1 can tomato sauce (15 oz) - we love hunts
  • 1 can kidney beans (15 oz), undrained - we love black beans too
  • 1 tsp Taste of Mexico City Gourmet Spice Blend
    (or a mix of the following spices: 1 tsp chili powder, 1/2 tsp paprika, 1/4 tsp garlic powder, 1/4 tsp onion powder)
  • 1/2 tsp canned or 1/4 dried chipotle pepper, minced
  • 1 package of mushrooms - we love button
  • 8 tbsp shredded cheddar cheese
  • Himalayan sea salt and ground pepper to taste.



  • 2 tbsp brown sugar
  • 1 15 oz can of diced tomatoes
  • 1 15 oz can of extra beans to replace meat for a vegetarian chili
  • 1 15 oz glass jar of peppers and onions - in place of chopped green pepper
  • Replace turkey with beef for a heartier and tasty version


In a 2-quart saucepan sauté and onion in olive oil over medium heat for 5 minutes. Add turkey and cook, stirring about 5 minutes. Add tomato sauce, beans, Mexican spice blend or all seasonings and chipotle. Stir well. Increase heat, stirring until mixture comes to a boil. Reduce heat and simmer, uncovered, for 15 minutes. Ladle into bowls; top with cheese and other garnishes as desired. 

View full details