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Turkey Chili

Turkey Chili

You gotta love chili! This is a lighter version, using lean ground turkey rather than beef or pork. Use a mixture of both white and dark meat to add more depth of flavor to the dish. Serve with lime wedges, cilantro leaves and plain yogurt for a healthier alternative to chips and sour cream.

  • Prep Time: 25 minutes
  • Total Time: 70 minutes
  • Yield: 6 cups; 4 to 6 servings


  • 2 tablespoons olive oil
  • 1 to 1 1/4 pounds lean ground turkey
  • 2 tablespoons chili powder
  • 1/2 teaspoon ground cumin
  • 2 teaspoons salt
  • 1/4 teaspoon cayenne
  • 1 cup chopped yellow onions
  • 1/2 cup chopped green bell peppers
  • 1/2 cup chopped celery
  • One 14.5 ounce can diced tomatoes
  • 2 tablespoons minced fresh cilantro
  • 2 teaspoons seeded and minced jalapenos
  • 2 teaspoons chopped garlic
  • 2 cups each black and white Basic Beans
  • 4 cups Chicken Stock or
  • Canned low-sodium chicken broth


  • Heat the oil in a large heavy stockpot over medium-high heat. Add the turkey, chili powder, cumin, salt, and cayenne and cook, stirring to break up the meat, until the turkey loses its pink color, about 5 minutes. Add the onions, bell peppers, and celery and cook until they soften, about 4 minutes. Add the tomatoes, cilantro, jalapenos, and garlic and cook to blend the flavors, about 3 minutes.

  • Stir in the white beans, black beans, and chicken stock. Bring to a boil over high heat. Reduce the heat to medium-low. Simmer, uncovered, stirring occasionally, until the mixture has thickened, about 45 minutes. Serve immediately.