Simple Turkey Chili with Kidney Beans (Adapted)

This is one of our favorite chili recipes! We have made this recipe for many years, and we turned to one of the expert’s in culinary cooking, Cook’s Illustrated.

This recipe has already been added as a food in MyFitnessPal – if you are making the recipe exactly as laid out, then you can save a ton of time and pull this in immediately in your Diary!  Just search for “Macrorx+” in your Diary and our recipes will come up. Change the serving amount to 1 g and then measure out using your scale how many grams total you want to eat and put that in for Number of Servings and voilà!

If you want to alter the recipe at all, then you can copy the ingredients below, make any substitutions and create your own “Recipe” in MyFitnessPal and it will auto calculate your new macros!

If you want to make it spicier, double the amount of red pepper flakes and cayenne pepper!

Cook's Illustrated Simple Turkey Chili with Kidney Beans

Course: Main Course
Cuisine: American
Prep Time: 15 minutes
Cook Time: 2 hours 25 minutes
Total Time: 2 hours 40 minutes
Servings: 30 100 g
Calories: 102 kcal

A very macro-balanced chili that warms the soul with amazing taste!




  • 2 Tbsp olive oil
  • 2 medium onions
  • 1 red bell pepper
  • 6 cloves garlic
  • 1/4 cup chili powder
  • 1 Tbsp ground cumin
  • 2 tsp ground coriander
  • 1/2 tsp red pepper flakes
  • 1 tsp dried oregano
  • 1/4 tsp cayenne pepper

Initial additions

  • 1 lb 93 percent lean ground turkey
  • 2 15.5 oz cans dark red kidney beans drained and rinsed
  • 1 28 oz can diced tomatoes with juice
  • 1 28 oz can crushed tomatoes
  • 2 cups low-sodium chicken broth
  • 1 tsp salt

Final addition

  • 1 lb 93 percent lean ground turkey



  1. Heat oil in large heavy-bottomed nonreactive Dutch oven over medium heat until shimmering but not smoking, 3 to 4 minutes.

    Add onions, bell pepper, garlic, chili powder, cumin, coriander, pepper flakes, oregano, and cayenne; cook, stirring occasionally, until vegetables are softened and beginning to brown, about 10 minutes.

    Increase heat to medium-high and add 1 pound of the turkey; cook, breaking up pieces with wooden spoon, until no longer pink and just beginning to brown, 3 to 4 minutes.

Initial additions

  1. Add beans, diced tomatoes, crushed tomatoes, chicken broth, and 1 teaspoon salt; bring to boil, then reduce heat to low and simmer, uncovered, stirring occasionally, for 1 hour.

Final addition

  1. Pat remaining 1 pound of the turkey together into ball, then pinch off teaspoon-sized pieces of meat and stir into chili. Continue to simmer about 40 minutes longer, stirring occasionally (if chili begins to stick to bottom of pot, stir in 1/2 cup water and continue to simmer), until turkey is tender and chili is dark and slightly thickened.

    Adjust seasoning with additional salt. Serve with lime wedges and condiments if desired.

Nutrition Facts
Cook's Illustrated Simple Turkey Chili with Kidney Beans
Amount Per Serving (100 g)
Calories 102 Calories from Fat 30
% Daily Value*
Fat 3.3g5%
Saturated Fat 1.1g7%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.1g
Cholesterol 20.7mg7%
Sodium 200.8mg9%
Potassium 139.1mg4%
Carbohydrates 10.3g3%
Fiber 3g13%
Sugar 3.4g4%
Protein 8.3g17%
Vitamin A 563IU11%
Vitamin C 7.2mg9%
Calcium 32.6mg3%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.
Share on facebook
Share on google
Share on twitter
Share on linkedin
Share on pinterest

Add a Comment

Your email address will not be published. Required fields are marked *