Fiery Turkey Chili


This past summer I had my very first vegetable garden, which to my surprise and delight gave me an abundance of jalapenos. As much as I love these little fire crackers, I could not possibly use them all before they went bad. I decided to freeze them and now I get to have a little taste of summer all year round.

Here I’m taking a traditional comfort meal perfect for a chilly (no pun intended) February evening and incorporating some healthy alternatives. Don’t be fooled by the word healthy, there is no lack of flavor here and beware because this recipe really brings the heat. This is your warning!


1lb ground turkey (100% breast meat is the leanest)

1/2 medium onion chopped

3 fresh garlic cloves minced or pressed

1 tablespoon olive oil

2 medium jalapenos chopped (keep some seeds for heat)

1 medium orange bell pepper

28 oz crushed tomatoes (1 can – Contadina)

1 can kidney or black beans (Goya- low sodium, non GMO, and no added sugars)

1 teaspoon Flavor God everything spicy (see home page for link to website)

1 teaspoon Cajun spice

1 teaspoon onion powder

1/4 teaspoon cayenne pepper

1/2 teaspoon crushed red pepper flakes

2 & 1/2 tablespoons chili powder

1 oz fresh grated pepper jack cheese


In a large soup pot on medium heat, add olive oil, garlic, onion, and turkey. Cook until turkey is fully cooked and no longer pink, then add jalapenos, orange pepper, crushed tomatoes, and beans (drained). Mix well, then add all spices, and let simmer for about 20 minutes on medium heat or until beans and veggies are soft, stir frequently. Top with some grated pepper jack cheese. A dollop of sour cream will help cut the heat if needed.








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1 Comment

  • John February 28, 2016 at 11:24 am

    Made your chili last night… I’ve gotta say, I thought my chili was good until I made this one! Came out amazing and I’ll definitely be using your recipe from now on!!


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