Turkey Chili



1 pound lean ground turkey
1 28-ounce can diced tomatoes
1/2 cup sun-dried tomatoes
2 14-1/2 ounce cans white cannellini beans
1 green pepper, chopped
1 yellow pepper, chopped
1 red onion, diced
3 cloves garlic, minced
1 tablespoon tomato paste
1 tablespoon chili powder
1 teaspoon dried oregano
1 teaspoon cumin
1/4 teaspoon red pepper flakes
1/4 teaspoon cayenne
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1-3/4 teaspoons kosher salt, divided
3/4 teaspoon pepper, divided
2 tablespoons olive oil
2 limes, quartered
white cheddar cheese
light sour cream
pumpkin spiced pumpkin seeds


  1. Heat oil in large Dutch oven. Add ground turkey, 1 teaspoon kosher salt and 1/2 teaspoon pepper. Stir. Cook until meat is browned and crumbly.
  2. In a small dish, combine chili powder, oregano, cumin, red pepper flakes, 1/4 teaspoon kosher salt, cayenne, onion powder, and garlic powder.
  3. Add yellow and green peppers, onion and garlic and 1/2 teaspoon kosher salt. Stir well and add seasonings you put together in small dish. Combine.
  4. Add drained and rinsed beans, tomatoes and tomato paste. Stir. Add sun-dried tomatoes and stir again. Bring to a slight boil and reduce heat to medium-low.
  5. Simmer on medium-low for 60 minutes.
  6. Squeeze lime juice over each bowl and top with toppings.


Until next time, Kris