Turkey Chili

As soon as September hits and we get our first couple days of fall weather, I make one of my absolute favorite dinners that I repeat monthly through the cold weather seasons until the first signs of spring.  (And even then, this dinner may pop up every once in a while throughout the spring/summer!).

What’s this wonderful recipe, you ask?

Turkey Chili.

This recipe is so simple and basically cooks itself aside from 10 minutes or so of prep time.  Just throw everything together in a big pot, and voila.  You’re done.

And the best part?  We always have enough leftovers to last us for a couple days.


1 lb ground turkey (I use Jennie O’s Lean Ground Turkey)

3 tablespoons olive oil

1 yellow onion

1 green pepper

2 16 ounce cans of dark kidney beans, drained

64 ounce bottle of tomato juice

1 tablespoon chili powder

2 teaspoons of black pepper



Drizzle the olive oil in the large pot that you will use for your chili.  Heat over medium heat and add ground turkey, breaking the turkey into bite-size pieces as it cooks.


As the turkey browns, slice your yellow onion and green pepper into small chunks.


Add them to your turkey while it continues to brown, stirring every minute or two.


When the turkey is completely browned, add in the entire bottle of tomato juice and the drained kidney beans.


Sprinkle the chili powder and the black pepper into the pot, stirring to combine everything.

Cover the pot until it comes to a boil, then reduce the heat to a simmer for one hour.




On our first day of the soup, I usually bake some store-bought bread to go along with it.  For the days when we eat leftovers, we just sprinkle some Saltine crackers on top and we’re good to go!

Do you have any go-to recipes that you like to make on a consistent basis? Please share!


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