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  • 2 tablespoons Filippo Berio® Olive Oil
  • 2 green or red bell peppers, chopped
  • 2 medium celery stalks, chopped
  • 2 medium yellow onions, chopped
  • 4 garlic cloves, minced
  • 1/4 cup chili powder
  • 4 teaspoons minced jalapeño pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon ground red pepper
  • 3 pounds 93% lean ground turkey
  • 1 can (6 ounces) Full Circle Organic tomato paste
  • 1 can (28 ounces) Full Circle Organic crushed tomatoes
  • 2 cups less sodium chicken broth
  • 1 can (15.5 ounces) no salt added cannellini beans, drained and rinsed
  • 1 can (15.5 ounces) no salt added red kidney beans, drained and rinsed
  • 1/4 cup chopped fresh cilantro
  • Optional garnishes: sour cream or plain Greek yogurt, shredded Cheddar cheese


  1. In large saucepot, heat oil over medium heat. Add bell peppers, celery and onions; cook 8 minutes or until vegetables begin to soften, stirring frequently. Stir in garlic, chili powder, jalapeño, cumin and ground red pepper; cook 1 minute.
  2. Increase heat to medium-high. Add turkey and cook 8 minutes or until browned, breaking up meat with side of wooden spoon. Stir in tomato paste; cook 1 minute. Stir in tomatoes and broth; heat to simmering. Reduce heat to medium-low; cover and cook 10 minutes, stirring occasionally. Stir in beans and cilantro; cook 5 minutes. Serve chili topped with sour cream and/or cheese, if desired. Makes about 16 cups.

  • 266 Calories
  • 10g Fat (2g Saturated)
  • 63mg Cholesterol
  • 427mg Sodium
  • 24g Carbohydrates
  • 7g Fiber
  • 23g Protein