• Cooking Time: 1 hour, 15 minutes
  • Servings: 20-25
  • Preparation Time: 10 minutes


Who doesn't love a big bowl of hearty chili in the middle of winter? This chili recipe came about when a friend of mine who happened to be a scout leader, was going on a camping trip with the rest of the boys from the troop in the middle of January. Since I was feeding an entire boy scout troop, the recipe had to be rather large, but don't fret, this recipe can easily be reduced by half. Being a college student majoring in Nutrition and who loves cooking and creating new recipes, I came up with this idea for a healthy chili that does not sacrifice any flavor. I ended up receiving nothing but positive feedback from everyone who tried the chili, so I hope anyone who makes this recipe is just as satisfied as well.


  • 2 Tbsp. olive oil
  • 3 lbs. ground turkey
  • 3 lbs. ground 93% lean ground beef
  • 2-16 oz. bag frozen chopped green peppers
  • 2-16 oz. bag frozen chopped onion
  • 2 Tbsp. minced garlic
  • 1 Tbsp. black pepper
  • 1 Tbsp. red pepper flakes (or more if you prefer more heat)
  • 1 Tbsp. cumin
  • 1 Tbsp. garlic powder
  • 1 Tbsp. mustard powder
  • 1 Tbsp. paprika
  • 1 Tbsp. oregano
  • 3 Tbsp. chili powder (or more if you prefer more heat)
  • 3 Tbsp. worcestershire sauce
  • 2-28 oz. cans crushed tomatoes
  • 1-6 oz. can tomato paste
  • 1-40.5 oz. can red kidney beans
  • 1-40.5 oz. can white beans
  • 1/4 cup light brown sugar
  • 1/4 cup honey


  • Heat 1 Tbsp. of olive oil over medium-high heat in a large pot and add turkey. Cook until fully cooked and drain. Put turkey aside.
  • Heat the other Tbsp. of olive oil in the same pan and add the green peppers, onions and garlic. Saute for approximately 8 minutes, or just until the onions begin to turn transparent. Add the cooked turkey.
  • Once the meat has been returned to the pan, add all of the spices: black pepper, red pepper flakes, cumin, garlic powder, paprika, oregano and chili powder.
  • Next, add the worcestershire sauce, crushed tomatoes and tomato paste. Stir and cover for 15-20 over medium heat, or until mixture comes to a simmer.
  • Rinse the kidney and white beans before adding to the chili. (This helps to cut down on unnecessary sodium.)
  • Add the kidney and white beans. Stir and cover until mixture comes to a simmer again.
  • Lastly, add the brown sugar and honey and let stand for 30 minutes.
  • Serve and enjoy!

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