If there’s one thing that’s per­fect for a Pitts­burgh win­ter meal, it’s chili. (Also piero­gies, but that’s for a sep­a­rate post.) Chili is hearty, rel­a­tive­ly healthy, and oh. My. God. does it taste good. Put some cheese and sour cream on it and I’ll see you nev­er because I’ll be busy stuff­ing my face and propos­ing to a bowl of food.

Feb 26

Prepar­ing to dive in in 3, 2, 1…


I prefer turkey chili since my cho­les­terol is superbly effed up (thanks moth­er nature!) but I think in a dish this com­plex and won­der­ful you don’t need to go the beef way. I have a go-to chili recipe that I’m super excit­ed to share with you! It’s two step­pi­ness (exclud­ing mild prep of gar­lic and onions) makes it sim­ple, easy, and t-t-t-tasty. I also like to serve this over brown rice and top with cheese and sour cream (or plain Greek yogurt (you real­ly can’t tell the dif­fer­ence.)) AND ALSO some fresh bread is good to dip in this.

Sim­ple Turkey Chili

Prep Time: 15 Min­utes

Cook Time: 45 Min­utes

Ready In: 1 Hour total

Serv­ings: 10


  • 1 ¾ tea­spoons olive oil
  • 1 ¼ pounds ground turkey
  • 1 ¼ onion, chopped
  • 2 ½ cups water
  • One 28 ounce can canned crushed toma­toes
  • One 16 ounce can canned kid­ney beans drained, rinsed, and mashed
  • 1 can black beans drained and rinsed
  • 1 table­spoon and ¾ tea­spoon gar­lic, minced
  • 2 table­spoons and 1 ½ tea­spoons chili pow­der
  • ½ tea­spoon paprika
  • ½ tea­spoon dried oregano
  • ½ tea­spoon ground cayen­ne pep­per
  • ½ tea­spoon ground cumin
  • ½ tea­spoon salt
  • ½ tea­spoon ground black pep­per


  1. Heat the oil in a large pot over medi­um heat. Place turkey in the pot, and cook until even­ly brown. Stir in onion, and cook until ten­der.
  2. Pour water into the pot. Mix in toma­toes, kid­ney beans, black beans, and gar­lic. Sea­son with chili pow­der, paprika, oregano, cayen­ne pep­per, cumin, salt, and pep­per. Bring to a boil. Reduce heat to low, cov­er, and sim­mer 30 min­utes.

So, what do you think?