Loaded Chili


  • 1 tablespoon olive oil
  • 2 pounds turkey meat, white and dark combined
  • 2 cups coarsely chopped onions
  • 2 tablespoons chopped garlic
  • 1 large sweet red pepper, cored, deveined and coarsely chopped
  • 1 cup chopped celery
  • 1 jalapeno pepper, cored, deveined and finely chopped
  • 1 tablespoon fresh oregano, chopped, or 1 tablespoon, dried
  • 2 bay leaves
  • 3 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 3 cups canned diced tomatoes
  • 2 cups chicken broth, fresh or canned
  •  Salt and freshly ground pepper to taste
  • 2 15-ounce cans of red kidney beans, drained



  1. Heat the oil over high heat in a large heavy pot and add the turkey meat. Cook until lightly browned, about 5 minutes, chopping down and stirring with the side of a heavy kitchen spoon to break up any lumps.
  2. Add the onions, garlic, sweet pepper, celery, jalapeno pepper, oregano, bay leaves, chili powder and cumin. Stir to blend well. Cook for 5 minutes.
  3. Add the tomatoes, chicken broth, salt and pepper. Bring to a boil, reduce heat and simmer, stirring occasionally, for 15 minutes.
  4. Add the drained beans and cook, stirring occasionally, for 10 minutes longer.
  5. Garnish:  I like to have fun with this and have found so many healthy versions to the plain old sour cream and cheese.  Here are a few of my favorites...avocado, scallions, diced sweet potato or a squeeze of lime!  I also like to add zuchinni or baby kale to mine if I am in need of some extra greens!
  6. Side notes:  For a busy week, you can simplify this recipe by doing it in the crockpot.  Add all your main ingrediants to the crockpot minus the beans.  These will get added in during the last 30 minutes of cooking.