Turkey Chili Con Carne

Chili is always a comforting winter meal that you can sneak lots of extra veggies into. I did just that with this turkey chili con carne!


  • 1 tsp olive oil
  • 2 cups white onion, diced (approx. 1 large onion)
  • 3 cloves garlic, crushed
  • 3 cups red bell pepper, diced (approx. 2 large peppers)
  • 1/4 cup jalapeno pepper, seeded and finely diced (approx. 1 pepper)
  • 3 cups mushrooms, sliced
  • 1 lb ground lean turkey
  • 19oz can red kidney beans, drained and rinsed
  • 2 tbsp tomato paste
  • 28oz can crushed tomatoes
  • 1 cup low sodium chicken broth
  • 1 cup frozen corn
  • 1/2 tsp curry powder
  • 1/2 tsp paprika
  • 1 tsp mustard powder
  • 1 tsp ground cumin
  • 1/8 tsp ground cayenne pepper
  • 1/8 tsp red pepper flakes
  • 2 tbsp lime juice (juice of approx. 1 lime)
  • 1/4 cup cilantro, sliced, for garnish


  1. Heat a large saucepan or Dutch oven on medium heat.  Add the oil, onion, garlic, red pepper, jalapeno, and mushrooms.  Sauté until the vegetables are softened and moisture evaporates, approximately 3 to 5 minutes.
  2. Add the ground turkey and cook through, breaking it apart as it cooks – approximately 3 to 5 minutes.  Add kidney beans and tomato paste and stir together – cook for another 1 to 2 minutes.
  3. Add crushed tomatoes, chicken broth, corn, and all of the spices.  Bring to a simmer and reduce the heat to medium-low.  Continue cooking for 10 to 15 minutes, stirring occasionally.  Taste to see if any salt or pepper needs to be added.
  4. Once the chili is to your desired thickness, remove from heat.  Add the lime juice and stir it in.  Serve over brown rice, and top with chopped cilantro and a dollop of low fat sour cream or plain non-fat Greek yogurt.  Enjoy!