Turkey Chili

Yield: 8 servings
Calories: 282
Theme: Dinner
Rating:  This recipe has not been rated

Mixing your protein with half meat and half beans is healthy for your diet. Too much meat can cause your system discomfort, so a good balance will make your body happy. Cook this turkey chili recipe from registered dietitian Tanya Zuckerbrot, author of The F-Factor, for a delicious meat and bean combo on The 28-Day Inflammation-Busting Plan


  • 1 lb lean ground turkey
  • 1 small onion, chopped
  • 3 (15 oz) cans red kidney beans, drained
  • 3 (14.5) cans chopped tomatoes
  • 1 cup water
  • 2 celery stalks, chopped
  • 1 medium green pepper, seeded and chopped
  • 1/4 cup red wine vinegar
  • 2 tbsp chili powder
  • 2 tsp ground cumin
  • 1 tsp dried oregano
  • 1 tsp dried parsley
  • 1 tsp dried basil
  • grated cheddar cheese (optional)
  • diced onion (optional)
  • low-fat sour cream (optional)


1. Heat a large stockpot over medium-high heat until hot. Add ground turkey and chopped onion and cook until browned.


2. Add the remaining ingredients and bring to a boil. Reduce heat and simmer on low heat for two hours.


3. Garnish with optional toppings if desired.

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This recipe was recently featured in Oz Investigates: Canned Tuna: We Set the Record Straight.

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