Turkey Chili – low cal and delicious – Easy when cooking with kids too

Noah and Gabriel Thanksgiving 2012 waking up w piano

Here are our gorgeous grandson identical twins Noah and Gabriel giving us a Thanksgiving tune on the piano while we are cooking up a wonderful Turkey Chili in the kitchen with their big brothers ( Jack and Jonah who are 6 and 4).

Turkey Chili


  • Nonstick olive oil spray or one Tbsp of Olive oil
  • 1 large onion, chopped
  •  2 medium-size red bell peppers, chopped
  • 6 garlic cloves, chopped
  • 5 pounds ground turkey
  • 5 tablespoons chili powder
  • 1 Tbsp ground cumin
  • 1 Tbsp dried oregano
  • 3 15-ounce cans pinto beans, drained  and 3 cans of Black beans
  • 1 28-ounce can diced tomatoes in juice and 1 28 ounce can of tomatoes canned with mild chiles
  •  2 cups canned low-salt chicken broth ( less or more as needed)
  • 3 Tbsp  Worcestershire sauce


  1. Generously spray bottom of heavy large pot with   nonstick spray or put in the olive oil.
  2. Add onion, bell peppers and garlic and sauté over high heat   until vegetables begin to soften, about 8 minutes.
  3. Add turkey and sauté until   no longer pink, breaking up large pieces with back of fork, about 5 minutes.
  4. Mix in chili powder, cumin and oregano and stir 1 minute.
  5. Add beans, tomatoes   with juices, broth. Bring chili to boil.
  6. Reduce heat to medium   and simmer uncovered until chili thickens, stirring occasionally, about 2  hours and then let it stand so that it thickens.
  7. Season with salt and pepper if needed

About Grandma

I have reinvented myself many times during my life -teacher, lawyer, business woman, CEO, Entrepreneur, Board member, Professor, Mom, Wife, Farmer, Chef, Musician, Author and now my best role of all – Grandma to multiple grandchildren, grandnephews and nieces worldwide.

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