Autumn Turkey Chili

I’ve basically been living off this stuff for a week so I thought I would share the recipe! Sorry for the less than-stellar picture, I made this batch at 10pm and it was really dark and the pot was really STEAMY!  Oh well, you get the idea.

Autumn Turkey Chili

Makes 6 servings


  • 1 package extra lean ground turkey or chicken (I don’t know the specific amount, I just cook up 1 package!)
  • 1 tbsp olive oil
  • 1 medium onion, chopped
  • 2 cloves of garlic, chopped
  • 4 medium carrots, peeled and chopped
  • 2 large parsnips, peeled and chopped
  • 4 celery stalks, chopped
  • 1 can no salt added diced tomatoes
  • 1 can kidney beans
  • 2 cups no salt added chicken stock (or I use 2 cups water + 1/2 low sodium bouillon cube)
  • 2 tbsp chili powder
  • 2 tsp cumin
  • 1 tsp red pepper flakes
  • salt and pepper to taste
  • hot sauce to taste (I use some outrageously hot one Josh bought so I only use two teeny drops for the entire batch!)


  1. Cook the turkey on medium-high heat until browned and set aside.
  2. Heat olive oil in a soup pot on medium-high heat and add onions and garlic, cook for 2-3 minutes.
  3. Add carrots, parsnips, celery (and legit any other veggies you want) and cook for another 2 minutes.
  4. Add diced tomatoes and chicken broth, mix well.
  5. Add chili powder, cumin, salt, pepper, hot sauce, red pepper flakes, kidney beans and cooked turkey chili. Cover partially.
  6. Bring the chili to a boil and then drop heat to low. Simmer (still covered) at a low boil until the parsnips are soft (around 45-60 minutes).
  7. Top with Greek yogurt, or cheese, or nothing, and devour 🙂

p.s. you could totally crock-pot this bad boy.

While this is cooking, go enter my giveaway. Apparently you guys really hate energy gels…hah.

Happy Fall, wee!