Turkey Chili

Throughout the past year I have made so many variations of this chili that not only have I perfected it, I think at this point I could make it with my eyes closed! This chili always a big hit. Perfect for a big party (Hello, Memorial Day weekend!) or for a good weekly meal prep and leftovers. Feel free to add more or less veggies and beans- have fun with it. The best part of the chili is you can customize to your liking! Top with scallions, chopped onions, and shredded cheese (if you eat dairy) and serve with tortilla chips.

Turkey Chili | Lexiscleankitchen.com


  • 2 green Peppers, chopped
  • 2-3 onions, diced
  • 2-3 garlic cloves, crushed, chopped
  • Carrots, chopped
  • Celery, chopped
  • 2 lbs. turkey meat
  • 1 15oz. can tomato sauce
  • 1 15oz. can diced tomatoes
  • 1 small can tomato paste
  • 1 28oz. can black beans
  • 1 28oz. can kidney beans
  • 2-4 cups water – add 2 or 3 then 1 or 2 later as needed
  • 4+ tbsp chili powder
  • 1 tbsp + Paprika
  • 1 tbsp + Cayenne
  • 1 tbsp Cumin
  • 1 tsp. Celery seed
  • Salt to taste
  • Dash of basil
  • Red pepper flakes to taste


  1.  In a pot, heat oil – cook garlic, onions, peppers, carrots, and celery – sauté until golden
  2. Add meat until brown – chop up some fine.
  3. When browned, add everything else. Bring to boil and then simmer uncovered until sauce is thick of about 3 hours – add water and spices as needed

Turkey Chili | Lexiscleankitchen.com


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