Recipe courtesy of Michele Urvater

Easy Turkey Chili

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  • Level: Easy
  • Total: 35 min
  • Prep: 20 min
  • Cook: 15 min
  • Yield: 4 servings
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1/4 cup olive oil

1 onion, finely sliced

2 garlic cloves, minced or crushed

2 tablespoons chili powder

2 teaspoons ground cumin powder

1/2 teaspoon ground cinnamon

2 tablespoons cider vinegar

28-ounce can plum tomatoes, drained and chopped

16 to 19-ounce can kidney beans, drained and rinsed

1 pound boneless skinless turkey breast, cut into 3/4-inch cubes

Garnish - sour cream, seeded red bell pepper cut into 1/2 inch dice; cilantro leaves, coarsely chopped

About 12 corn tortillas


  1. Heat olive oil. When hot add onion and cook, covered for 5 minutes or until tender. Add garlic, chili, cumin and cinnamon and saute for a few seconds. Add cider vinegar and cook a minute. Add tomatoes, and simmer uncovered for 5 minutes.
  2. Add beans and turkey and cook for 5 minutes or just until turkey is cooked through. Don't overcook or turkey will dry out.
  3. Serve with corn tortillas (or rice). To reheat corn tortillas - dip them briefly in water, then reheat on an ungreased griddle; pile them in foil and keep warm in oven or in a cloth.