Two Bean Turkey Chili

I’m always looking for meals that are easy to prepare (because duh, I’m busy like everyone else), hearty (because I need to fill up my eternally hungry German boy), and healthy. Not only does homemade chili meet these requirements, but I can make a lot at one time to hopefully last a few days. Like most of the meals I make, I tend to change this recipe based on what we’re in the mood for and what’s on sale. If ground chicken or beef is on sale, I’ll substitute it for chicken. If we’re in the mood to eat vegetarian, I’ll add more variety, like black beans and chick peas. Any way it’s altered, chili is always delicious comfort food.


Two Bean Turkey Chili

1 large onion, diced

1.25 pounds of ground turkey

1 large can (or 3 smaller cans) of kidney beans

1 large can (or 3 smaller cans) of pinto beans

2 28oz cans of petite diced tomatoes

1 package of McCormick 30% less sodium Chili Seasoning

4 cups of water


Shredded cheddar cheese

Diced onions

Nonfat plain yogurt or nonfat sour cream


In a very large pot, sauté diced onions for 5 minutes, or until tender, stirring frequently.

In the meantime, open and drain the cans of beans, and open the cans of tomatoes.

Add the meat to the pot, stirring frequently until brown.

Once the meat has browned, add the beans and tomatoes to the pot, as well as the chili seasoning and water.

Let the chili simmer until you are ready to eat.

Top with the toppings of your choice and serve with rice, chips, or bread.



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