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10 servings


4 hours 0 mins


0 hours 10 mins


4 hours 10 mins

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1 Tbsp. Olive Oil

1 lb. 99% Fat Free Ground Turkey

1 chopped onion

3 chopped cloves of garlic

2 chopped red bell peppers (any color works)

½ – 1 chopped jalapeno (you know your own spice levels)

1 cup of frozen corn

2 15 oz. cans of kidney beans (rinsed and drained

1 15 oz. can petite diced canned tomatoes

½ small can of tomato paste (about 3 oz.)

1 package of Chili Seasoning (I’ll grab a mild Kroger Chili package of seasoning but use spicy if that is your gig)


  1. Spray a pot with Pam and add olive oil.

2. Add onion and peppers and sauté until soft. Add chopped garlic and sauté for one minute.

3. Add turkey to the pot and brown. Then add a whole packet of chili seasoning and cook for 2 minutes until seasoning is incorporated into meat and veggies.

4. Add tomatoes, Kidney beans and corn. Then add ½ can of tomato paste and half can of water. Heat the chili until bubbling. Let it cook until you are hungry!!!


Fat free Greek yogurt (instead of sour cream), chopped green onions AND 3-4 crumbled tortilla chips for crunch! ENJOY!

NOTES: “I make modifications on this all the time and often make double batches. It lasts for days and days and freezes great. Feel free to substitute 97% fat free ground turkey, lean ground beef, etc.

This is one of my “go to” meals that I change up all the time! If I want to go vegetarian, I just use an assortment of beans (kidney, cannellini, black beans & lentils are some of my favorites). If I’m particularly hungry, I can add a side of chips on the side. If I want to add a little indulgence, I’ll use sour cream instead of the yogurt. I let my mood and the snugness of my jeans dictate how I’ll whip up a pot of chili.”

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