(In 2022 I updated this recipe to a low-carb version with a lot more turkey and fewer beans. I’m leaving this printer-friendly recipe here in case anyone was a fan of the original version.)


  • 1 cup diced onion
  • 1 T olive oil, divided
  • 2 tsp. minced garlic
  • one 4 oz. can diced green Anaheim chiles with liquid (see notes)
  • 1 T dried cilantro (optional but recommended)
  • 2 tsp. ground cumin (or less)
  • 1 tsp. Mexican oregano
  • 1/2 tsp. ground Epazote (optional but recommended)
  • 2 cans pinto beans with liquid
  • 4 cups homemade turkey stock or chicken broth
  • 1 cup water
  • 1 lb. ground turkey (see notes)
  • 3 T fresh squeezed lime juice
  • salt and fresh ground black pepper to taste
  • grated Monterey Jack cheese or Four Cheese Mexican Blend for serving, optional
  • fresh chopped cilantro or sliced green onions for serving, optional
  • I would probably add a product like Penzey’s Turkey Soup Base to this chili for more turkey flavor, but it’s definitely optional


  1. Chop onion into small dice. Heat olive oil in a heavy pan big enough to hold all the chili, add onion and saute on low heat 3-4 minutes, or until onion is starting to soften.
  2. Add minced garlic and canned green Anaheim chiles and saute about 2 minutes more. Then add dried cilantro (if using), ground cumin, Mexican oregano, and Epazote (affiliate link) and saute about 2 minutes more.
  3. If using ground turkey, heat 2 tsp. olive oil in a separate frying pan and brown turkey well while you are sauteeing the onion, garlic, chiles, and herbs.
  4. Add 2 cans pinto beans with liquid. (The dried epazote helps make beans less gas-producing. Normally I rinse canned beans, which also helps with this, so if you don’t have epazote I would probably rinse the beans.)
  5. Add turkey stock or chicken stock and water and let chili simmer on low for about 30 minutes, stirring a few times. I would probably add a little
  6. If you’re using ground turkey, add it after the soup has simmered 30 minutes and cook the chili 15-30 minutes more, then stir in the fresh lime juice and salt and pepper right before you serve the chili.
  7. If you’re making this diced leftover turkey, simmer the onions, garlic, herbs, beans, and stock about 45 minutes, then add the chopped turkey (or chicken)  and simmer  only about 5-10 minutes.
  8. Add fresh lime juice and season to taste with salt and fresh ground black pepper right before you serve the chili.
  9. Serve hot, with grated cheese melted on top and sprinkled with fresh chopped cilantro or green onions if desired


You can use a 7 oz. can of diced green chiles (affiliate link) if you like it spicy. If you don’t have turkey stock you can use chicken stock or canned chicken broth. If you’re making this with leftover turkey use 2-3 cups diced leftover turkey.

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