Turkey Chili with Bush's Pinto Beans and Mushrooms

Turkey Chili with Bush’s Pinto Beans and Mushrooms

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


  • 1 teaspoon oil
  • 1 sweet onion, chopped
  • 1 large bell pepper of choice, chopped (I used a bunch of mini yellow and orange peppers, but use whatever you prefer)
  • 1 8 oz container of sliced mushrooms
  • 1 lb lean ground turkey
  • 2 15 oz cans diced tomatoes
  • 2 15 oz cans Bush’s Pinto Beans, drained and rinsed
  • 1 15 oz can of water
  • 2 tablespoons chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon dried oregano
  • salt and pepper to taste


  1. Heat 1 teaspoon oil in large heavy bottomed pot over medium-high heat. Add chopped onion, peppers, and mushrooms. Saute for about 5 minutes until softened. Add ground turkey and break up into small pieces using a wooden spoon. Season turkey and vegetable mixture with spices and a small pinch salt and pepper and continue to cook until ground turkey is browned and cooked through, about 10 minutes.
  2. Once turkey is cooked through add beans to pot and gently stir. Cook for about 3-4 minutes. Add tomatoes and water (I filled 1 tomato can full of water) to pot and bring to a boil. Reduce heat to low, cover and let simmer for about 25-30 minutes. Take cover off pot toward end of cooking time to allow chili to thicken up. Taste for salt and pepper.
  3. Serve as is, or with your favorite fixings.
  4. Note: Go easy on the salt when you are preparing chili. Taste as you ago and adjust along the way. When using pantry items such as canned tomatoes or beans it’s hard to know how much salt you need until you taste it.