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Award Winning Turkey Chili


  1. 1 cup dried pinto beans

  2. ½ cup dried black beans

  3. ½ cup dried red kidney beans

  4. 6 (14.5 ounce)cans diced tomatoes

  5. 2 (14.5 ounce) cans chicken broth

  6. 2 large onions (1 chopped, 1 quartered)

  7. 4 large cloves garlic

  8. 3 celery stalks, cut into thirds

  9. 1-2 hot peppers to taste – such as jalapeno, Serrano, or habanero

  10. 1 green pepper, chopped

  11. 1 red pepper, chopped

  12. 1 yellow pepper, chopped

  13. 1 tablespoon semi-sweet chocolate chips

  14. 2 tablespoons olive oil + 1 tablespoon

  15. 1¼ teaspoons cumin

  16. 1 tablespoon paprika

  17. 2 teaspoons ancho chili powder

  18. 1 teaspoon granulated garlic

  19. 1 tablespoon kosher salt

  20. ½ tablespoon cracked black pepper

  21. 1 pound (99% lean) ground turkey, browned and cooked


  1. Cook all dried beans together according to package directions. Set aside.

  2. In a large Dutch oven, pour cans of tomatoes and chicken broth and turn heat on low.

  3. In a food processor fitted with a metal blade – add garlic, celery, hot peppers, and the quartered onion. Add about a ladle full of some of the juice from the pot and process on high until smooth. Place into the pot with the chicken broth and tomato mixture. Next, add green pepper, red pepper, yellow pepper, chocolate chips, 2 tablespoons of the olive oil, cumin, paprika, ancho chili powder, granulated garlic, salt, and pepper. Simmer for 3-4 hours. Add in the beans during the last hour or so of cooking time.

  4. In a large pan, heat the remaining 1 tablespoon of olive oil on medium-high heat. Add ground turkey and fully cook. Stir turkey into the pot of chili right before serving.


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