Turkey Chili

Makes 12 servings (1 1/2 cup per serving)



  • 1 tsp. canola oil
  • 1 lb. ground turkey
  • 1 cup onion, diced
  • 1 cup carrots, peeled and diced
  • 1 cup celery, diced
  • 1 cup red peppers, diced
  • 1 cup mushrooms, sliced
  • 2 cloves garlic, minced
  • 2 Tbsp. chili powder
  • 1 Tbsp. cumin
  • 2 tsp. oregano
  • 1 tsp. pepper
  • 1 tsp. cayenne powder
  • 1 can low-sodium diced tomatoes
  • 1 can low-sodium black beans, drained and rinsed


  1. Heat oil in a large pot on medium-high heat.
  2. Add turkey and onions. Cook until turkey is fully cooked through.
  3. Add carrots, celery, peppers, mushrooms, garlic, chili powder, cumin, oregano, and pepper. Allow to cook until vegetables begin to soften.
  4. Add the can of tomatoes, bring to a boil then reduce heat. Allow to simmer for 20 minutes.
  5. Stir in the black beans and cook for 2 more minutes.
  6. Serve and enjoy!


Nutritional analysis per serving: 166 calories, 5 g fat, 15 g protein, 16 g carbohydrate (10 g available carbohydrate), 6 g fibre, 95 mg sodium

My Viva Servings: 0 grain, 2 protein, 2 vegetable, 0 fruit, 0 fat, 0 dairy



  • You may wish to have more or less chili powder, depending on the kind you use. We used a chipotle powder that is very strong.
  • If you can find fire-roasted tomatoes, use them. They give an incredible flavour.
  • This recipe could also be done in a slow cooker or instant pot.

*Meal prep tip: portion into individual servings and freeze for up to 3 months. To reheat: thaw, and then microwave, or heat in a pot on the stove.