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Copyright © 2014 by Cooking With Carolyn

Yield: 6 Servings


  • 3 to 4 Tablespoons Olive Oil, or your choice of oil

  • 1¼ Pound Lean Ground Turkey, 93%/ 7%

  • ½ Cup Onions, diced

  • 1/3 Cup Bell Pepper, diced

  • 1/3 Cup Celery, diced

  • 3 to 4 Cloves Garlic, finely minced

  • 1 Bay Leaf

  • 2 Tablespoons Grand Diamond All Purpose Seasoning

  • 1 to 2 Teaspoons Kosher Salt

  • 1 Teaspoon Black Pepper

  • 3 Tablespoons Chili Powder

  • 1 Teaspoon Smoked Paprika

  • 2 Teaspoons Ground Cumin

  • 1 Teaspoons Ground Coriander

  • 2 Teaspoons Oregano

  • 1½ Teaspoons Mustard

  • 2 Teaspoons Light or Dark Brown Sugar, lightly packed

  • 1 Teaspoon Red Pepper Flakes (optional)

  • 1-14oz. Can Diced Tomatoes

  • 5 Tablespoons Tomato Paste

  • 1 Tablespoon Worcestershire

  • 2½ Cups Low Sodium Chicken Stock/Broth

  • 1- 15 Ounce Can Beans, drained and rinsed, pinto, kidney, or black beans (use beans if you’re not going to serve the chili over spaghetti)


First, chop the onions, bell pepper, celery and garlic. Next, add all of the ingredients into the pot except the beans. Stir well.

Cook the chili on high for 5½ hours or low for 8 hours. No matter which cooking time you choose, add the beans to the chili during the last hour of the cooking time and stir. (Tip: This will also be a good time to taste the chili to see if you need add more salt and pepper to taste, just in case.)

Once it’s done, serve any way you like. You can also cool the chili down, portion it into plastic freezer bags, label, date, and freeze for later use. _______________________________________________________

*Nutrition Stats per 1¼ Cup Serving Calories: 195 Carbs: 25grams Protein: 21 grams Fat: 4 grams

*Stats may vary depending on the brands and products used for this recipe.

Revised: 1/ 2018

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