Chili With Turkey and Beans

Ground turkey, stewed tomatoes, and four kinds of beans make this chili quick, light, and flavorful. It's great served in bowls and sprinkled with cheese for a fall lunch or supper.

• Preparation Time: 30 mins
• Cooking Time: 30 mins
• Total Time: 60 mins
• Calories: 227 Calories

Ingredients

• 1 teaspoon salt
• 1 tablespoon molasses
• 1 cup chopped onion
• ¼ teaspoon cayenne pepper
• 1 teaspoon dried oregano
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 1 (15 ounce) can black beans, rinsed and drained
• 4 cloves garlic, crushed
• 1 cup chopped green bell pepper
• 1 jalapeno pepper, seeded and chopped
• 2 pounds ground turkey
• 1 (15 ounce) can pinto beans, rinsed and drained
• 4 (14.5 ounce) cans diced stewed tomatoes
• 1 (15.5 ounce) can chili beans, undrained
• 1 (16 ounce) can kidney beans, rinsed and drained
• 1 cube French onion bouillon

Recipe Instructions

Step 1

Cook turkey, onion, and green pepper in a large soup pot or Dutch oven over medium heat until turkey is no longer pink, about 10 minutes, stirring often; rain excess grease. Stir stewed tomatoes, chili beans, kidney beans, pinto beans, black beans, jalapeno pepper, garlic, chili powder, molasses, cumin, bouillon cube, oregano, salt, and cayenne pepper into turkey mixture.

Step 2

Bring chili to a boil, reduce heat to low, and cover pot. Simmer until vegetables are tender and flavors have blended, about 20 minutes.