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I got this delicious and flavorful turkey chili recipe from my friend’s mom, Detsi. This chili is more healthy than using ground beef version, and you’ll never know the difference!
Although I prepare this in a traditional stock pot, you can make this turkey chili in the crock pot by first sauteeing the vegetables, garlic-shallot puree and ground turkey, and then putting it in the crock pot on low for 4-6 hours. Top with green onions, shredded cheese and sour cream.
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If you have leftovers, this turkey chili recipe makes great chili omelets the next day! Just heat up the chili and use it either as a filling, or topping for your omelet. You can also put the chili on some cooked tater tots, or even nachos. Use your imagination!
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Turkey Chili
Recipe by Jason Hill – CookingSessions.comIngredients
- 2 pounds lean ground turkey
- 1 large onion chopped
- 2 tablespoons garlic-shallot puree or 2-4 cloves minced garlic
- 1 green bell pepper seeded and chopped
- 30 ounces canned red kidney beans
- 29 ounces organic diced tomatoes with juice
- 30 ounces organic tomato sauce
- 1 tablespoons chopped jalapeno pepper
- 2 tablespoons ground cumin
- 2 tablespoons New Mexico chili powder
- 1 teaspoon cayenne pepper
Instructions
- Saute the onion and bell pepper in about 1 tablespoon of canola oil. Cook about 2 minutes.
- Add the lean ground turkey and mix to combine.
- When the turkey starts to brown, add the cumin, chili powder, jalapenos and garlic-shallot puree.
- After 5 minutes, add the tomatoes, sauce and kidney beans. Simmer until cooked.
- Top with green onions, shredded cheese and sour cream.