Bush’s Two-Bean Turkey and Vegetable Chili

  • Author: Aggie's Kitchen
  • Category: Ground Turkey
  • Method: Stove


  • 1 lb lean ground turkey
  • 1 medium yellow onion, chopped
  • 1 medium red onion, chopped
  • 2 carrots, chopped
  • 2 bell peppers (any color), chopped
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 2 tablespoons chili powder
  • 1 teaspoon oregano
  • big pinch salt and pepper, to taste
  • 2 15 oz cans fire roasted diced tomatoes
  • 1 can Bush’s Red Kidney Beans, drained
  • 1 can Bush’s Pinto Beans, drained
  • 3 cans of water (I use tomato cans to use all the leftover flavor)


  1. In a large heavy bottomed soup pot, cook ground turkey and onion until browned. Add carrots, bell peppers and seasonings and cook for 5-8 minutes until veggies are softened. Add tomatoes, beans and water to pot. Bring to a slow boil. Turn down heat and let simmer for 20-25 minutes until chili starts to thicken. Taste for salt and pepper, most likely it will need salt. Adjust to taste.