Kalyn's Kitchen

Turkey Chili with Peppers, Mushrooms, and Olives

Turkey Chili with Peppers, Mushrooms, and Olives is so tasty and the spicy flavors plus olives make this one of my favorite chili recipes! I’ve updated this recipe to use only one can of beans and more low-carb ingredients, but look for tips below if you prefer a low-carb chili!

PIN Turkey Chili with Peppers, Mushrooms, and Olives.

Turkey Chili with Peppers, Mushrooms, and Olives finished chili in bowl with toppings

This Turkey Chili with Peppers, Mushrooms, and Olives is a recipe I rediscovered when I made the recipe with Kara to improve the photos, and oh how we loved this chili recipe with ground turkey, bell pepper, mushrooms olives, diced green chiles, and pinto beans, especially with a little sour cream and grated cheese. We cut down the amount of beans when we made it this time, but you could make a delicious low-carb version of this by simply skipping the beans, or just add a second can of beans if you prefer the original version.

And since we took the new photos I’ve made this tasty chili again twice, once just to get some chili to freeze so I can pull it out for a quick dinner. Recipes like this that make quite a few servings for leftovers suitable to be reheated later are what I feature in the Weekend Food Prep category on my site. And lately I am trying to do better at cooking on the weekend; is that a habit you have at your house?

Prefer a Low-Carb Chili Recipe?

I have a big collection of Healthy Chili Recipes Your Family Will Love, with options for pretty much every type of diet. But if you want low-carb chili recipes, check out Instant Pot Low-Carb All-Beef Ancho and Anaheim Chili, Instant Pot Low-Carb Ground Beef Olive Lover’s Chili, Beef Chili with Sausage, Mushrooms, and Olives, or find even more low-carb chili from around the web in my round-up of 10 Amazing Low-Carb Chili Recipes!

Turkey Chili with Peppers, Mushrooms, and Olives process shots collage

How to Make Turkey Chili with Peppers, Mushrooms, and Olives:

(Scroll down for complete recipe with nutritional information.)

  1. In soup pot or Dutch oven, heat one tablespoon olive oil and saute the chopped onion and pepper until they’re just starting to soften.
  2. Then add garlic, chili powder, ground Ancho chile (affiliate link), Mexican Oregano (affiliate link), cumin (affiliate link), and Spike Seasoning (affiliate link) and cook a couple minutes more.
  3. Add mushrooms, chicken stock or broth, and petite diced tomatoes and start to simmer.
  4. Heat the other tablespoon olive oil in frying pan and cook the ground turkey until it’s nicely browned.
  5. Add ground turkey to the pot with pinto beans and diced green chiles and let the chili simmer on low for about one hour.
  6. After the chili has simmered to blend flavors, drain the olives, cut into halves lengthwise, and add to the chili.
  7. 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.
  8. Serve the chili hot, with sour cream, grated cheese, and a squeeze of fresh lime to add at the table if desired.

Turkey Chili with Peppers, Mushrooms, and Olives thumbnail image of finished chili

Turkey Chili with Peppers, Mushrooms, and Olives finished chili in bowl with toppings

Turkey Chili with Peppers, Mushrooms, and Olives

Yield 8 servings
Prep Time 25 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 45 minutes

Turkey Chili with Peppers, Mushrooms, and Olives is my favorite new chili recipe and it freezes very well to reheat later for a quick dinner!

Ingredients

  • 2 T olive oil, divided
  • 1 small onion, chopped
  • 1 red bell pepper, chopped (see notes)
  • 1 T minced garlic
  • 1 T chili powder
  • 2 tsp. ground Ancho chile pepper (see notes)
  • 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 1/2 lbs. ground turkey
  • 3 cups chicken broth (see notes)
  • two 14.5 oz. cans petite dice tomatoes
  • one 15 oz. can pinto beans
  • one 4 oz. can diced green chiles (see notes)
  • one 6 oz. can black olives, cut lengthwise into halves
  • 2 T fresh-squeezed lime juice (see notes)
  • salt and fresh-ground black pepper to taste
  • For serving:  sour cream, grated cheese, cut limes, or other toppings, as desired

Instructions

  1. In the soup pot or Dutch oven you're using to make the chili, heat one tablespoon olive oil and saute the onion and red (or green) pepper until they're just starting to soften.
  2. Then add the garlic, chili powder, ground Ancho chile (affiliate link), Mexican Oregano (affiliate link), cumin (affiliate link), and Spike Seasoning (affiliate link) and cook a couple minutes more.
  3. Add the mushrooms, chicken stock or canned chicken broth, and petite diced tomatoes and start to simmer.
  4. Heat the other tablespoon olive oil in a large frying pan and cook the ground turkey until it's nicely browned and any water has evaporated.
  5. Add ground turkey to the pot with the (rinsed or un-rinsed) pinto beans and diced green chiles and let the chili simmer on low for about one hour (or longer is great if you have the time.)
  6. After the chili has simmered long enough to really blend the flavors, drain the olives, cut into halves lengthwise, and add to the chili.
  7. 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.
  8. Serve the chili hot, with sour cream, grated cheese, and a squeeze of fresh lime to add at the table if desired.

Notes

Use red or green bell pepper, whichever you prefer. If you have homemade chicken stock, I'd definitely use that for this recipe, but two 14.5 oz. cans of chicken broth will also be fine. Just use more chili powder if you don’t have ground Ancho chile (affiliate link). Unless you really want it spicy, use Anaheim green chiles, not Jalapenos for this recipe. I used my fresh-frozen lime juice.

Nutritional information doesn't include sour cream of grated cheese.

Recipe created by Kalyn.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 356Total Fat: 22gSaturated Fat: 4.8gTrans Fat: 0gUnsaturated Fat: 14.3gCholesterol: 92mgSodium: 1202mgCarbohydrates: 17gFiber: 5.3gSugar: 3.6gProtein: 26g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Turkey Chili with Peppers, Mushrooms, and Olives  would be approved for any phase of the original South Beach Diet but dried beans are a limited food for Phase One, so use portion control.  For other low-carb eating plans, we made this into a lower-carb version by increasing the turkey and only using one can of beans. Check the nutritional information to see if this is low-carb enough for your preferences, or use one of the Low-Carb Chili Recipes on the site.

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.

Historical Notes for this Recipe:
This turkey chili was first posted in January 2015. It was updated with better photos and a few slight changes to make it a bit lower in carb in October 2020.

Turkey Chili with Peppers, Mushrooms, and Olives Pinterest image

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.

Leave a Reply

Your email address will not be published. Required fields are marked *

    18 Comments on “Turkey Chili with Peppers, Mushrooms, and Olives”

  1. We enjoyed this very much! Thanks for the recipe.

  2. Hi, I made this and really enjoyed it a lot. I was wondering why sometimes chili calls for beef or chicken or veg broth or stock, and other times just water?

    For this recipe, can I use beef broth or stock for instead of water?

    • Not quite sure what you mean, but I think most chili recipes can certainly use a variety of different broth or stock options with good results. I prefer broth or stock for more flavor but I’m sure plenty of good chilis are made with water too.

      • Thanks for responding, sorry for any confusion. What I meant was, while this recipe calls for chicken stock (I made a mistake and thought it called for water), would it still taste good if I used beef broth or stock instead of the chicken stock. I am trying it now and we’ll see!

      • Yes, I think that will taste just fine!

  3. Sounds like a delicious and healthy recipe but I need the # of calories. I will not be using olives-dislike intensely

    • If you look immediately after the recipe where it says "nutritional information" I talk about why I don't provide that. There is a link for Calorie Count where you can enter the recipe and get the nutritional information if you need it. Hope you enjoy.

  4. Very tasty on this snowy day in DE! I did add a diced chile in adobo sauce for some smokey heat and a squirt of tomato paste. I can always count on Kalyn's kitchen for dinner… sensible practical, healthy and delicious cooking!

  5. So glad you liked it; we loved this when we tested the recipe.

  6. This was a hit at our house.

  7. I love mushrooms in my chili too – I've never tried olives, but that sounds good. My son loves chili – I think he'd eat it everyday if I let him.

  8. This looks so rich and hearty. I love my chili loaded with good stuff so I have no doubt this should go on my menu soon!

  9. This one does look like a great chili variation. I love black olives in just about everything!