Body Beast Turkey Chili


This hearty chili is great anytime, especially on a crisp, cool day. It has that classic chili taste and we absolutely love making this in my house.


1.5 pounds lean ground turkey

1 teaspoon olive oil

1 medium white onion, chopped

1 medium green bell pepper, chopped

3 cloves garlic, finely chopped (optional)

1.5 teaspoons ground cumin

1 tablespooon chili powder

1/2 teaspoon sea salt

1/4 teaspoon cayenne pepper (optional)

1-15 oz can kidney or pinto beans, rinsed and drained

1-15 oz can tomato sauce (no sugar-added kind)

2 tablespoons parsley, chopped


Heat oil in large saucepan over medium-high heat. Add turkey, onion, bell pepper, and garlic.

Cook, stirring occasionally, for 10 minutes or until turkey is no longer pink. If necessary, drain turkey once browned.

Add cumin, chili powder, salt, and cayenne pepper. Stir and cook for 1 minute.

Stir in beans and tomato sauce and bring to a boil.

Reduce heat to low and gently simmer, stirring occasionally, for 15 to 20 minutes.

Serve warm. I love to have a bit of cornbread with my chili so if you have room in your macros, go for it!


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