In this healthy turkey chili recipe, we skip browning the turkey for two reasons—it helps save time, and the lean turkey stays tender as it gently simmers in the chili. Poblano peppers and chipotles in adobo add a nice spice and smokiness to the dish. Top with your favorite garnishes, like shredded cheese, yogurt, avocado or lime wedges., February 2023


Credit: Photographer: Fred Hardy, Food Stylist: Emily Nabors Hall, Prop Stylist: Shell Royster

Recipe Summary

30 mins
30 mins


Ingredient Checklist


Instructions Checklist
  • Heat oil in a medium Dutch oven over medium-high heat. Add onion and poblano; cook, stirring occasionally, until lightly browned and softened, about 5 minutes. Add tomato paste, chili powder, cumin, paprika, coriander, garlic powder, onion powder and oregano; cook, stirring constantly, until the spices are fragrant and the tomato paste has darkened, about 1 minute. Stir in tomatoes and water, scraping to release any browned bits from the bottom of the pot. Add turkey, stirring to crumble. Add beans, chipotles and salt; bring to a simmer over medium-high heat. Reduce heat to medium to maintain a simmer; cover and cook, stirring occasionally, until the chiles are tender and the turkey is cooked through, about 15 minutes. Divide the soup among 4 bowls. Garnish with cheese, yogurt, avocado, cilantro, chips, lime wedges, jalapeños (or serranos) and/or radishes, if desired.


Nutrition Facts

1 1/2 cups
379 calories; protein 30g; carbohydrates 28g; dietary fiber 11g; sugars 7g; fat 17g; saturated fat 3g; mono fat 8g; poly fat 5g; cholesterol 84mg; vitamin a iu 1498IU; vitamin b3 niacin 7mg; vitamin b12 1mcg; vitamin c 7mg; vitamin d iu 16IU; vitamin e iu 4IU; folate 21mg; vitamin k 9mg; sodium 426mg; calcium 136mg; iron 4mg; magnesium 67mg; phosphorus 361mg; potassium 758mg; zinc 4mg; omega 3 fatty acid 1g; omega 6 fatty acid 4g; niacin equivalents 11mg; selenium 23mcg.