Ground Turkey Taco Chili
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
  • 1 pound lean ground turkey
  • 1 red onion (diced)
  • 1 green pepper (diced)
  • 2 cloves garlic (minced)
  • 2 (10 ounce) cans diced tomatoes with green chiles (Rotel)
  • 1 (15 ounce) can corn (drained)
  • 1 (15 ounce) can pinto beans (rinsed and drained)
  • 1 (15 ounce) can black beans (rinsed and drained)
  • 4 cups low-sodium chicken broth
  • 1 (1 ounce) packet reduced-sodium taco seasoning
  • 1 teaspoon cumin
  • 1 (15 ounce) can refried beans
  • Salt and pepper (to taste)
  • Toppings of choice
  1. Place a large stock pot on stove top over medium high heat. Add ground turkey, green pepper, and red onion. Cook until ground turkey is no longer pink. Add in minced garlic and cook for one minute longer.
  2. Reduce heat to medium and add tomatoes with green chiles, corn, pinto beans, black beans, chicken broth, taco seasoning, and cumin to the stock pot. Mix well.
  3. Using a large wooden spoon, stir in the can of refried beans (this will make your soup extra creamy while adding lots of fiber).
  4. Let chili simmer for 15-20 minutes over low heat, stirring occasionally.
  5. Dish up each serving in a soup bowl and top with your favorite taco toppings (i.e. cheese, tomatoes, avocados, sour cream, lettuce).
If you know that you have a busy week or month coming up, you can make this soup and then store it in the freezer to use for another day (I even like to freeze it in individual portions so that it's ready for you to grab-and-go!). When reheating, to thin it out, just add a little water or broth until it reaches the consistency you prefer (personally, I like it thick!).
Recipe by Tone and Tighten at