Not Too Hot Chili

Linda Smith


Made this for dinner this week end turned out really good used what I hade on hand. Hope you enjoy.


☆☆☆☆☆ 0 votes

40 Min
1 Hr 20 Min
Stove Top


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1 lb
ground turkey
1 large
onion (diced)
1 stalk(s)
celery (diced)
2 clove
garlic (diced)
1 small
red sweet pepper (diced)
1 small
yellow (diced)
3 Tbsp
olive oil
1 tsp
chili pwder
1/2 tsp
3 c
tomatoe juice
1 can(s)
kidney beans (rinced)(15.5 oz can)
1 can(s)
chili beans (15.5 oz can)
1 can(s)
white kidney beans (rinced) (15.5 oz can)
1 Tbsp
chili powder
1 tsp
1 tsp
crushed pepper flakes
1/2 tsp
cayenne pepper

How to Make Not Too Hot Chili


  • 1Add olive oil to large kettle
  • 2Add onion, celery, garlic, and peppers. Sauté till veggies are soft. Remove from heat.
  • 3In a medium sized saute' pan brown turkey.
  • 4Add turkey to veggies in kettle, add first amounts of chili powder and cumin cook about 5 minutes so flavors blend.
  • 5Add tomato juice and all beans along with the rest of spices.
  • 6Bring to boil turn down and simmer for another hour, stirring frequently.
  • 7Salt and pepper to taste serve with a dollop of sour cream.

Printable Recipe Card

About Not Too Hot Chili

Course/Dish: Other Soups
Main Ingredient: Turkey
Regional Style: American
Dietary Needs: Dairy Free, Wheat Free
Other Tags: Quick & Easy, Healthy

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