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Turkey Chili to Gobble Down

Oh the weather outside is frightful…but the fire is so delightful!

Sometimes that delightful fire can be on the inside, a warming, enticing slow burn that you experience with a big, fat bowl of chili. I make it often, all the kids love it. It’s easy to throw together, doesn’t make too big of a mess and is even better the next day. I’ve tried all kinds of different recipes for chili, ranging from ground beef to vegetarian. It’s alllllll good!

Jim and Roxanne Gain, from Ohana’s, put together a family cookbook several years ago. “This is one of our favourite recipes as it is simple to prepare and enjoyable anytime”. You can read all about their foodie adventures here in our interview. I appreciate the straightforward ingredients, that can easily be switched up with different proteins, fresh for canned tomatoes, mixed beans, doesn’t matter. That’s why chili is so wonderful…you can play with your food! Don’t tell my kids I said that!

We threw this recipe together the other night and it rocked! The big switch-up for us was the use of larger chunks of meat rather than ground, everyone dug really liked it. I’m already thinking of using this one for turkey lurkey leftovers after Christmas dinner…hellloooo perfect Boxing Day dinner! Try it out see what you think!

Turkey Chili

November 6, 2014
: 4
: 25 min
: Easy

I ended up using turkey thigh instead of breast, it was cheaper & very tender and worked well. We heated up the next day for lunches, instead of water…I added a little chicken broth to reheat, didn’t dampen the flavour as much as water does! Ever since my kids were little I’ve served chili over mashed potatoes and with a dollop of sour cream, it helped them dampen the spiciness for them & developed their taste buds along the way.


  • 3 cups turkey breast, cubed
  • 1tbsp. + 2 tsp. olive oil
  • I cup green pepper, medium dice
  • 1¼ cup white onion, medium dice
  • 2 cloves garlic, minced
  • 1 19 oz. can kidney beans, drained & rinsed
  • 1 28 oz. can tomatoes, diced with juice
  • 1 cup fresh mushrooms, medium dice
  • 1 cup water
  • 1 tbsp. fresh cilantro, chopped
  • ½ tsp. red pepper flakes, crushed
  • 1-2 tsp. chili powder
  • salt & pepper, to taste
  • ½ cup low-fat cheese, grated (for garnish)
  • ½ cup green onion, chopped (for garnish)
  • Step 1 Brown turkey in saucepan with 1 tbsp. olive oil, over medium heat until just cooked through. Set aside.
  • Step 2 In larger saucepan, sauté onion, garlic and green pepper with 2 tsp. olive oil, until softened.
  • Step 3 Carefully add all remaining ingredients, stirring gently.
  • Step 4 Bring chili to a boil over high heat, then immediately reduce heat to low.
  • Step 5 Allow to simmer for at least 25 minutes, longer if you prefer a thicker chili.
  • Step 6 Serve hot with your choice of garnishes.

© 2014 Jim & Roxanne Gain


Chili represents your three stages of matter: solid, liquid, and eventually gas.” ~ Roseanne

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