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Turkey Chili

Easy Fall recipe (or any season) to meal prep for the week or cook and freeze. Chili is best eaten with crackers on the side too. Crunch some gluten free crackers, whole grain crackers or saltines into your soup for an extra layer of yummy. 


  • 1 tbs extra-virgin olive oil

  • 1 red onion, finely chopped

  • 1 Green Bell Pepper, chopped

  • 1 lb. ground turkey

  • Sprinkle of Salt and Pepper

  • 2  cloves garlic, minced

  • 2 tbs tomato paste

  • 1  28-oz. can fire roasted, diced tomatoes 

  • 1  can black beans, rinsed and drained

  • 1 can dark kidney beans, rinsed and drained

  • 1 1/2 c. low-sodium chicken broth

  • 2 tsp. chili powder

  • 1 tsp. ground cumin

  • 1 tsp. dried oregano

  • 2 cups Shredded cheddar cheese, for garnish


  • Use 1 tbs oil on a sauce pan on top of stove

  • Cook onions and green peppers in sauce pan for 5 minutes

  • Add turkey to onions and pepper and cook for 5 more minutes

  • Add salt, pepper, garlic and tomato paste to sauce pan and cook for  2 minutes 

  • Transfer all ingredients in sauce pan to slow cooker

  • Add beans, broth and spices 

  • Cook on high for 4 hours

  • Add about 1/4 cup shredded cheddar to garnish each serving (makes about 8)

Things to note:

Makes about 8 servings

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