spicy turkey chili


1 1/2 cups onion, chopped
2 cloves garlic, minced
1 jalapeno pepper, seeded and minced
1 tablespoon canola oil
1 can (28 oz.) crushed tomatoes
1 teaspoon cumin
1/2 teaspoon oregano leaves
1 tablespoon chili powder or more to taste
1/2 teaspoon each salt and pepper
1 can (16 oz.) black beans, drained and rinsed well
3 cups cooked turkey, cut in chunks
1/2 teaspoon cayenne pepper or more to taste


  1. in a large saucepan or dutch oven cook onion, garlic and jalapeno in the oil over medium-high heat until the onions are tender.
  2. add tomatoes, cumin, oregano, chili powder, peppers, salt, beans and turkey.
  3. reduce heat to low, cover, and simmer for 30 minutes, stirring occasionally.
  4. add 1/4 cup cilantro and continue to cook, covered, for 10 minutes.
  5. serve with cheese, remaining cilantro and a lime wedge for squeezing.

suggestion: omit salt to lower sodium. leftover dark meat is quite suited for this recipe. serve with warm flour tortillas and a tossed salad.

Nutrition (Per Serving)

serving size 2 cups
servings 4
calories 430
fat 12g
saturated fat 4g
cholesterol 90mg
sodium 1480mg
carbohydrate 36g
fiber 10g
protein 44g