Jill's Vegetable Chili recipe

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1 pound cubed turkey breast
1 cup minced onion
1 tablespoon minced garlic
2 teaspoons chili powder
½ teaspoon ground cumin
⅛ teaspoon ground cinnamon
1 (14.5 ounce) can peeled and diced tomatoes
1 (14 ounce) can chicken broth
1 (15 ounce) can kidney beans
1 (15 ounce) can pinto beans
1 (10 ounce) package frozen corn kernels

Nutrition Info

416 calories
carbohydrate: 56.2 g
cholesterol: 50.8 mg
fat: 7 g
fiber: 17 g
protein: 33.3 g
saturatedFat: 1.7 g
servingSize: -
sodium: 626.3 mg
sugar: 5.2 g
transFat: : -
unsaturatedFat: : -


  1. In a large pot over medium heat, cook turkey until browned. Stir in onions, cover and cook 5 minutes.

  2. Stir in garlic, chili powder, cumin and cinnamon and cook until fragrant, about a minute. Pour in tomatoes and bring to a boil. Stir in broth, kidney beans, pinto beans and corn and bring to a boil again. Then reduce heat and simmer 10 minutes, or until thoroughly heated.

Recipe Yield

6 servings

Recipe Note

This is a great dish that takes no time at all. It can be made without the meat and it still tastes great. Great for potlucks! When dished out, add sour cream to thicken and add hot pepper sauce for zip!

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