West Coast Turkey Chili

  • Yield 8 servings

Add some heat to your dinner with a taste of the West Coast in this reduced-fat turkey chili.

turkey chili
The National Turkey Federation


1 cup green pepper, seeded and cut into 1/4-inch cubes
1 1/4 cups onions, coarsely chopped
2 -- cloves garlic, minced
3 tablespoons canola oil
2 -- (15 1/2-ounce) cans kidney beans, rinsed and well drained
1 -- (28-ounce) can crushed tomatoes
1 cup dry red wine
3 cups cooked turkey, cut into 1/2-inch cubes
1 tablespoon chili powder
1 tablespoon fresh cilantro, coarsely chopped
1 teaspoon crushed red pepper
1/4 teaspoon salt


  1. In a 3-quart saucepan over medium-high heat, sauté green pepper, onion and garlic in oil 5 minutes or until vegetables are tender-crisp.
  2. Add beans, tomatoes, wine, turkey, chili powder, cilantro, red pepper and salt. Increase heat and bring mixture to boil; reduce heat and simmer, uncovered, 25 minutes.
  3. To serve, ladle into bowls and garnish with additional onion or fresh cilantro.