Turkey Chili

Turkey Chili

This is a Gluten Free Recipe and Biggest Loser® Approved

A classic in every sense of the word, this no-gluten, Biggest Loser®-approved chili recipe really hits the spot. Lean ground turkey, bell peppers and spicy jalapeños round out a dinner the whole family will enjoy.

Makes 6 servings 6
Prep time 20 minutes PTM
Total time 1 hour PTM
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Nutritional Information

Calories 200 Fat 2g
Protein 24g Cholesterol 40mg
Carbohydrates 24g Sodium 270mg
Fiber 6g Saturated Fat 0.5g
Sugars 9g


1 (16-ounce) package JENNIE-O® Extra Lean Ground Turkey Breast

1 cup chopped onion

1 red bell pepper, cubed

2 cloves garlic, minced

2 jalapeño peppers, seeded and minced, if desired

1 tablespoon chili powder

1½ teaspoons ground cumin

1½ teaspoons ground coriander

½ teaspoon dried oregano leaves

½ teaspoon dried marjoram leaves

¼ teaspoon crushed red pepper flakes, if desired

2 (14½-ounce) cans low-sodium whole tomatoes, coarsely chopped

1 (8-ounce) can tomato sauce

1 (14½-ounce) can black beans, drained and rinsed

¼ cup chopped fresh cilantro

¼ cup shredded low-fat Cheddar cheese


STEP 1: Combine ground turkey, onion, bell pepper, garlic, jalapeño peppers, chili powder, cumin, coriander, oregano, marjoram and red pepper flakes in a large stockpot. Cook turkey mixture as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer.

STEP 2: Add tomatoes and tomato sauce. Bring to a boil. Reduce heat and simmer, uncovered, for 10 minutes, stirring occasionally.

STEP 3: Add beans and cilantro. Cook 10 minutes longer. Top with cheese.

Always cook to an internal temperature of 165°F.

Learn how to safely handle turkey.

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