Turkey Chili

Adapted from Pierre Franey.


  • 1 tbsp olive oil
  • 2 lbs ground turkey meat
  • 2 cups coarsely chopped onions
  • 2 tbsp chopped garlic
  • 2 red bell pepper, coarsely chopped
  • 1 cup chopped celery
  • 1 jalapeño pepper, seeded and finely chopped
  • 1 tbsp fresh oregano
  • 2 bay leaves
  • 3 tbsp chili powder
  • 2 tsp ground cumin
  • 3 cups canned diced tomatoes
  • 2 cups chicken broth
  • salt and freshly ground pepper to taste
  • 2 15-ounce cans of red kidney beans, drained
  • 2 cups shredded cheddar cheese
  • 1 bag Fritos corn chips
  • raw kale, spinach, or cabbage


Heat the oil over high heat in a large heavy pot and add the turkey meat. Cook until lightly browned, about 5 minutes, chopping down and stirring with the side of a heavy kitchen spoon to break up any lumps.

Add the onions, garlic, sweet pepper, celery, jalapeño pepper, oregano, bay leaves, chili powder and cumin. Stir to blend well. Cook for 5 minutes.

Add the tomatoes, chicken broth, salt and pepper. Bring to a boil, reduce heat and simmer, stirring occasionally, for 15 minutes.

Add the drained beans and cook, stirring occasionally, for 10 minutes longer.

Serve in bowls with cheddar cheese, Fritos, and greens.

Types of Stuff