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Turkey Chili

  • Yield: 8 servings


  • 1 pound dried beans: black, pinto, navy or mixed
  • 2 teaspoons beef bullion paste
  • 1 tablespoon garlic-infused olive oil
  • 2 medium onions chopped
  • 2 bell peppers chopped
  • One-half teaspoon dried oregano leaves
  • One-fourth teaspoon cumin
  • 3 teaspoons chili powder
  • 1 teaspoon ground red pepper (or to taste)
  • 1 pound ground turkey
  • 1 (28-ounce) can diced tomatoes
  • 1 (15-ounce) can tomato sauce


  • Soak the beans overnight in cold water. Rinse the beans in cool tap water, then put them in a large Dutch oven filled with fresh cold water. Bring to boil, then rinse again. Cover the beans with fresh water, add the bullion paste, bring to boil, then reduce to a simmer. Cook until just tender, watching to add water when needed. (When done most of the water should be absorbed.)
  • Heat the olive oil in large skillet. Add the onions and bell peppers, and cook, stirring, until soft. Add the oregano, cumin, chili power and red pepper. Cook for 1 minute.
  • Add the ground turkey. Cook, stirring constantly, until all pink disappears. Add the turkey mixture, the tomatoes and tomato sauce to the cooked beans. Simmer for 1 hour.