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This chili gets its title because it has a kick that sneaks up on you! It also has a secret... it's good for you! The traditional beef is replaced with lean ground turkey, and I sneak in lots of veggies. If you are a stickler for a traditional bean chili, this one may surprise you; it's really flavorful and worth trying!


  • 2 large cans crushed tomato
  • 1 can each black beans, kidney beans, and pinto beans
  • 1 medium onion, chopped fine
  • 1 large carrot, chopped fine
  • 1 large red pepper, chopped fine
  • 1 medium zucchini, chopped fine
  • 1 jalapeno, chopped fine
  • Approx. 1 Tbls. cayenne pepper
  • Approx. 1 1/2 Tbls. chili powder
  • 2 cloves fresh garlic, diced
  • 1 Tbls. brown sugar
  • 2 tsp. salt
  • 2 tsp. black pepper
  • fresh cilantro (for garnish)
  • shredded cheese


  • In a large pot, heat a small amount of oil. Brown and drain turkey. Add onion and cook over medium heat until translucent. Add vegetables and cook for 3-4 minutes. Drain and add beans, add tomato and combine. Add all seasoning, adjusting to taste. Bring to a simmer and reduce heat. Cook over low heat for at least an hour, adjusting seasoning if needed.
  • Serve with shredded cheese and garnish with fresh cilantro.
  • *Note: If you prefer a milder chili, be sure to scrape all seeds and pith from the jalapeno before chopping.

Categories: Beans  Chili  Main Dish  Soup  Stove  Vegetable  Vegetarian 
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