Turkey and Bean Chili Verde

There are few foods I consider more comforting and fall-esque than a nice pot of warm chili, but it can also be a pretty heavy meal that doesn’t always pack a lot of nutrition. So rather than go with a typical chili recipe this fall, I tweaked the classic Chile Verde recipe and came up with this lighter version. You can’t have too many chili recipes, can you?!There are few foods more comforting than a nice pot of chili. Try this recipe for a lightened up, nutrition intensified version of the old classic!















The flavor is still there, but it has a little less fat and calories than the typical recipe. And, with the different beans, you get some added fiber and nutrients!

Turkey and Bean Chili Verde
Prep time
Cook time
Total time
A lighter version of a traditional chili with lots of flavor and nutrients
Recipe type: Soup/Stew
  • 1 pound lean ground turkey
  • 1 large green pepper, chopped
  • 1 large onion, chopped
  • 6 cloves of garlic, chopped
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • ¼ teaspoon cayenne pepper, or to taste
  • 1 16 ounce green enchilada sauce
  • ¼ cup water
  • 1 can pinto beans, rinsed
  • 1 can black beans, rinsed
  1. Cook turkey, pepper, and onion in a large saucepan over medium heat, crumbling the meat with a spoon until the meat is browned.
  2. Add remaining seasonings and cook until fragrant, about 15 seconds.
  3. Stir in sauce and water; bring to a simmer. Reduce heat to medium-low, cover and cook, stirring occasionally until vegetables are tender.
  4. Add beans and cook until heated through.

I like to top mine with a dollop of plain Greek yogurt! It tones down the heat a little and adds some extra protein!

What is your favorite fall comfort food? Do you have a lighter, more nutritious version that you can use instead?

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

CommentLuv badge