Mild Turkey Chili - MetroFamily Magazine
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Mild Turkey Chili

by Stephanie Clinton

Reading Time: < 1 minute 

This time of year I'm all about soups and chili and pretty much anything that is hot and in a pot. This turkey chili really hits the spot and makes me feel just a smidge healthier than regular chili made with ground beef. And since it's the new year I figure people ae on that "eat healthy" kick, so here you go.


  • 2 lbs. lean ground turkey
  • 48 oz. low sodium chicken broth
  • 1 medium onion, diced
  • 5 cloves garlic, minced
  • 1 1/2 cups sweet peppers, diced
  • 1 cup frozen yellow/white corn
  • 1 can white kidney beans, drained
  • 1 can Great Northern beans, drained
  • 8 oz. can diced, mild green chilies
  • 1/2 cup fresh parsley, chopped
  • 1 tsp. cumin
  • 1 tsp. chili powder
  • salt &  pepper – to taste
  • olive oil


  • In a large pot or dutch oven, heat olive oil and saute onion, garlic and sweet peppers until just soft, about 3 minutes.
  • Add turkey and cook until turkey is cooked through.
  • Add the rest of the ingredients and stir to combine.
  • Bring to a boil then reduce to a simmer.
  • Cover and simmer for 30 minutes.

Build a fire in the fire place, fill a bowl and discover the wonder of chili on a cold winter day.


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