Jennie’s Turkey Chili


  • 2 pounds ground turkey
  • 1 medium onion, diced
  • 1-1/2 tablespoons olive oil
  • 4 cups chicken broth
  • 3 medium fresh tomatoes, crushed
  • 1 can (15.25 ounces) kidney beans, red or pink
  • 1 can (15.25 ounces) pinto beans
  • 1 can (15.25 ounces) black beans
  • 2 cans (15.25 ounces each) refried beans
  • 2 tablespoons minced garlic
  • 5 teaspoons chili powder
  • 2 teaspoons paprika
  • 2 teaspoons dried oregano
  • 1 teaspoon cumin
  • 1/4 teaspoon cayenne pepper
  • salt and pepper, to taste


  1. In a large stock pot, cook the onion and turkey in oil until the turkey is crumbly, evenly browned and no longer pink.
  2. Stir in the chicken broth beans, garlic and tomatoes.
  3. Add the chili powder, paprika, oregano, cumin, cayenne, salt and pepper, and then bring the chili to a boil.
  4. Reduce heat to low, cover and simmer for about 90 minutes, stirring occasionally.
  5. Ladle into bowls, sprinkle with your favorite chili toppings, and enjoy.

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