• Phyllis Prestamo

Turkey Chili

Serves 6-8 (1-1 1/2 cup servings)

1-2 lbs. lean ground Turkey

1/2 - 1 red onion, chopped

1 red, green, yellow or orange pepper, diced

2 Tbs. fresh parsley

1 Tbs. Chili Powder

1 Tbs. Garlic, minced

1/2 tsp. red pepper flakes - crushed

5 cans beans of your choice, drained but not rinsed 32oz. box of creamy tomato or red pepper tomato soup

1 tsp. salt or to taste


Brown the Turkey in a large soup pot or saute in your Instant pot.

While the turkey is browning, add the onion, parsley, red pepper and garlic.

Add the chili powder and red pepper and stir to coat all of the meat and vegetables.

Add all of the beans and soup to the pot and stir.

Simmer covered on your stove top for about one hour or cook on high for 20 minutes in your Instant Pot.

This recipe stores well in the freezer. I freeze in two-portion containers and defrost in the refrigerator and either heat on the stove or microwave on high for 2-minutes, stir and repeat until heated through.

Serve topped with cheese, with tortilla chips or fresh avocado.

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