Tested till perfect Turkey Chili

Turkey Chili

Julie Rowe's sweet and lightly spiced chili requires hardly any prep at all. The Rowes enjoy it with a salad and French bread.

By Julie Rowe And The Canadian Living Test Kitchen

Source: Canadian Living Magazine: November 2003

Recipe3 out of 5 based on 10 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 1 lb 1lbground turkey
  • 1 1oniononions, chopped
  • 1 can (14 oz/398 ml) 1can (14 oz/398 ml)tomato sauce
  • 1 can (19 oz/540 ml) 1can (19 oz/540 ml)kidney beankidney beans, drained and rinsed
  • 1 can (14 oz/398 ml) 1can (14 oz/398 ml)baked beans
  • 1 tbsp 1tbspchili powder
  • 1/4 tsp 1/4tspcayenne pepper
  • 1/4 tsp 1/4tspeach of salt and pepper
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In large saucepan or Dutch oven, brown turkey over medium-high heat, breaking up with spoon. Add onion; cook until softened, about 5 minutes.

Add tomato sauce, kidney beans, baked beans, chili powder, cayenne pepper and salt ; stir to combine. Simmer over low heat for 30 minutes. (Make-ahead: Let cool for 30 minutes; refrigerate until cold. Cover and refrigerate for up to 24 hours. Or freeze in resealable freezer bag for up to 1 month; thaw in refrigerator, about 36 hours. In saucepan, reheat chili over low heat, about 15 minutes.)

Nutritional Information Per serving: about

cal 426 pro 33g total fat 12g sat. fat 3g
carb 50g fibre 16g chol 97mg sodium 1,668mg

% RDI:

calcium 11 iron 40 vit A 19 vit C 20
folate 49
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