Turkey Chili

From the kitchen of my Ma, so it tastes like home


  • 1 pound of turkey
  • 1 onion, chopped
  • Olive oil
  • 15 oz can of stewed tomatoes
  • 28 oz can of tomato sauce
  • 15 oz can of dark red kidney beans
  • 2 chopped stalks of celery
  • (opt) 1 can great northern beans


In big saucepan, cut up an onion with a little olive oil until onions are transparent or even browning in places. Then dump in the ground turkey. Be sure to dice up the turkey while it is browning. Put in a 15oz can or two of stewed tomatoes (don’t get the Italian/Mexican/Chili-ready stewed tomatoes, just the regular ones) and a 28oz can of tomato sauce/crushed tomatoes. Add one 15oz can of dark red kidney beans and two chopped stalks of celery. Optional: add a can of great northern beans. Season to taste with chili powder.

To make chili that has a nice thick sauce and still retains visible beans, cook the chili for an hour or so then add more beans.

Latest variant:

Fry 3 small onions in olive oil with 3 cloves garlic. Add turkey. When browned, move to pot. Add 2 cans stewed tomatoes, 1 can tomato sauce, 1 can dark red kidney beans, 1 can light red kidney beans, 2 stalks chopped celery, 4 oz Yuengling, Tabasco, crushed red pepper, paprika, cinnamon, and one bay leaf. After an hour, add another can of beans. Go easy on the cinnamon!