Turkey Chili Recipe

This recipe is a staple in my household. I've experimented with it quite a bit and like this combination best. Chocked full of protein and  fibre it hits the spot.  Although the dietician at my clinic considers chili to be a slider food it works well for me and keeps me satisfied for hours. Enjoy!

Makes approximately 8, one cup servings. Freezes well.


1 tbl. Vegetable oil
1 medium onion chopped
2 stalks celery, diced
1/2 kg or 1 pound ground turkey
¼ cup tomato paste
1 28 oz can plum tomatoes - use the no salt added kind. I use a hand blender to make to crush tomatoes a bit, for a chunky mixture. You can also used crushed tomatoes but I like the consistency of the chunky mixture better.
1 19 oz can black beans (rinsed and drained)
1 19 oz can kidney beans (rinsed and drained)
2-3 tbl. fresh chopped parsley or 1 ½ tsp of dry
1 tsp Italian seasoning
1 tsp oregano
1 tbl fennel seeds
1 tsp cayenne pepper
1 tsp chili pepper
1 tsp crushed chili flakes (optional & adjust to make spicier)
2 tsp unsweetened cocoa powder or alternatively 1 tbl sugar
1  - 1 & 1/2 cups of water.

• In large pot heat oil, add onions and sauté until translucent (approx 2 minutes) stir frequently. Add celery. Add ground turkey, cook until brown. Be sure to break up chunks so that meat is evenly crumbled.
• Add tomato paste, crushed tomatoes, black beans and kidney beans. Stir. Add parsley, Italian seasoning, oregano, fennel seeds, chili pepper, cayenne pepper, and chili flakes (if using).
• Add water to thin mixture a bit. Stir and cover. Simmer on low heat for 30- 45 minutes.
• Add unsweetened cocoa powder or 1 tbl sugar, adjust spices if needed.
• Simmer for 15 additional minutes.