In the fall I like to make a different version of this chili with pumkin and other fall spices (Pumpkin Turkey Chili Recipe), but as we enter the winter months I tend to make this one more often. It’s spicy and extremely flavorful! This recipe is for 2-3 servings, meaning you can eat it for lunch the next day and be quite happy! :) I find that it tastes really good reheated the next day…and I’m not the biggest fan of leftovers. As always with my soups, meat elements can we swapped out for vegetarian options with vegetable stock and beans.


  • 1 1/2 Cups Beef Stock
  • 1/4 cup Beer (can be any kind, I find dark ones give a nice aroma)
  • 2 tbsp  shredded cheddar (I use sharp, it makes the best flavor)
  • 1/2 pound ground lean turkey (93/97 % fat free)
  • 1 10 oz can Diced tomatoes (can also used stewed or crushed, but I like chunky tomatoes!)
  • 1 10 oz can red kidney beans (optional, sometimes I just like meat chili)
  • 2 oz tomato paste
  • 1 small can chopped green chiles (usually 4-8oz)
  • 1 small can whole kernel corn (optional)
  • 1 small Vidalia Onion, chopped
  • 1 tsp minced garlic
  • 1 tsp oregano
  • 1 tbsp olive oil
  • 2 1/2 tbsp coarse ground black pepper
  • 1 tbsp chili powder
  • 1 tsp Tabasco Original Red hot sauce
  • 1 tsbp red pepper flakes
  • 1 tsp paprika
  • 1 tsp Chili paste (optional, depends on how spicy you want it!)
  • 1/4 tsp cumin
  • Salt to taste (usually I put in at least 1 tsp)


  1. Brown Turkey in olive oil in large skillet pan. When turkey is mostly brown, add in chopped onion, red peppers, minced garlic, 1/2 tbsp black pepper and a pinch of salt. Stir together and simmer in skillet pan for 7-10 minutes on medium heat. Onions should start to become clear.
  2. Heat beef stock in large pot. Add turkey, onion and pepper mixture when stock begins to boil. Stir and let simmer with no cover for 5 minutes.
  3. Add diced tomatoes (with liquid in can), corn (optional), beans (optional) chopped chiles, rest of black pepper, chili powder, red pepper flakes, paprika, salt, cumin and chili paste. Stir and let simmer with no cover for 10 minutes. Add beer, mix well and simmer with cover for 25-30 minutes. Add shredded cheddar cheese and mix well. Simmer for 10 more minutes uncovered.

Serve with shredded cheddar on top or crushed tortilla chips and a dollop of low fat sour cream.

Happy Eats!

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