Easy Turkey Chili with Peppers, Mushrooms, and Olives
This Easy Turkey Chili with Peppers, Mushrooms, and Olives is my favorite new chili recipe and it’s gluten-free, low-glycemic, South Beach Diet friendly and also freezes very well. Use Chili Recipes if you prefer a low-carb chili!
I first made this Easy Turkey Chili with Peppers, Mushrooms, and Olives nearly three months ago, and I put a few containers of it in the diet-friendly section of my freezer. Then every single time I pulled one of those containers of chili out of the freezer and heated it up for a quick lunch, I was reminded of just how much I loved this chili with ground turkey, green pepper, mushrooms olives, diced green chiles, and two kinds of beans, especially with a little sour cream and grated cheese, which I think is the best way to eat chili.
Of course I already have a bunch of Healthy Chili Recipes that you could make for the big football game that’s coming up (including my long-time favorite Black Bean and Beef Chili with Lime, Cilantro, and Avocado Salsa) and any of those chili recipes are good, I promise. But even if you don’t make it for Superbowl Sunday, I hope you’ll try this new chili recipe soon to see if you like it as much as I do.I still haven’t decided what I want to make for the Denny Superbowl Party that’s always at my brother Mark’s house, but this chili is a serious contender.
Saute the onion and green pepper in a little olive oil, then add the garlic, chili powder, ground Ancho chiles, Mexican Oregano, cumin, and Spike Seasoning and saute a couple minutes more. Put the onion mixture into the chili pot, add a little more oil and saute the mushrooms and add them to the pot. Brown the ground turkey and add to the pot, then add the chicken stock, tomatoes, pinto beans, red beans, and diced green chiles and let the chili simmer on low for about one hour (or longer if you have the time.)
After the chili has simmered long enough to really blend the flavors, drain the olives, cut into lengthwise slivers, and add to the chili. Simmer at least 15 minutes more; then stir in the lime juice, season with salt and fresh-ground black pepper, and simmer 5 minutes more. Serve hot, with sour cream and salsa if desired.
Chili Recipes That Aren’t Just for the Super Bowl:
Vegan Lentil Chili with Roasted Red Peppers, Olives, and Green Onion ~ Kalyn’s Kitchen
Wendy’s Chili Recipe ~ Copykat Recipes
Amy’s Amazing White Chicken Chili from Kalyn’s Kitchen
Primal Chili ~ Guilty Kitchen
Black Bean and Beef Chili with Lime, Cilantro, and Avocado Salsa ~ Kalyn’s Kitchen
Beef Chili with Butternut Squash ~ Everyday Maven
Easy Turkey Chili with Peppers, Mushrooms, and Olives
This Easy Turkey Chili with Peppers, Mushrooms, and Olives is my favorite new chili recipe and it freezes very well!
- 2 T olive oil, (or slightly more if you don’t have the Green Pan.)
- 1 onion, chopped
- 1 green bell pepper, chopped
- 1-2 tsp. minced garlic
- 1 T chili powder
- 2 tsp. ground Ancho chile peppers (or use more chili powder if you don’t have ground Ancho chiles)
- 2 tsp. Mexican oregano
- 1 tsp. ground cumin (or more)
- 2 tsp. Spike Seasoning (or other all-purpose seasoning)
- 8 oz. white or brown mushrooms, quartered
- 1 lb. ground turkey
- 3 cups chicken stock
- 2 cans petite dice tomatoes with juice
- 1 can (15 oz.) pinto beans, rinsed
- 1 can (15 oz.) red beans, rinsed (You can use other types of beans if you prefer.)
- 1 can (4 oz.) diced green chiles with juice (these are Anaheim green chiles, not jalapenos)
- 1 can (6 oz. drained) black olives, cut lengthwise into slivers
- 2 T fresh-squeezed lime juice (I used my fresh-frozen lime juice)
- salt and fresh-ground black pepper to taste
- For serving: sour cream, grated cheese, other toppings, as desired
- Heat 2 tsp. olive oil in a non-stick pan and saute the chopped onion and green pepper until they’re soft and starting to brown; then add the minced garlic, chili powder, ground Ancho chiles, Mexican Oregano, cumin, and Spike Seasoning and saute about 2 minutes more. Add the onion mixture to the soup pot.
- Add 2 tsp. more olive oil to the same pan and saute the mushrooms until they give up their liquid, liquid is evaporated, and mushrooms are lightly browned. Add mushrooms to the soup pot.
- Heat 2 tsp. more olive oil (more or less as needed), then add the ground turkey and cook until it’s nicely browned, breaking it apart with a turner as it cooks. (I like to use an old-fashioned Potato Masher to break the meat apart.)
- Add the browned turkey to the soup pot, along with the chicken stock, tomatoes, pinto beans, red beans, and diced green chiles. Let the chili simmer on low heat for an hour (or longer if you have plenty of time.)
- When the chili has simmered to blend the flavors, drain olives and cut into lengthwise strips. Add olives to the chili and simmer about 15 minutes more. Then stir in the lime juice, season to taste with salt and fresh-ground black pepper, and cook a few minutes more.
- Serve hot with sour cream and grated cheese to pass at the table or other chili toppings as desired.
- This freezes very well and can be easily reheated in the microwave or in a pan on the stove.
I love the Green Pan I used to saute the veggies and meat for this recipe.
Recipe created by Kalyn.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Easy Turkey Chili with Peppers, Mushrooms, and Olives would be approved for any phase of the South Beach Diet but dried beans are a limited food for Phase One, so use portion control. For other low-carb eating plans, you could make a delicious lower-carb version of this recipe by doubling the amount of turkey and only using one can of beans.
Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.
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