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Bobby’s Lighter Chili

By Bobby Deen


Difficulty: Easy


  • 1 tablespoon olive oil
  • 1 lb ground turkey
  • 1 green bell pepper diced
  • 1 diced medium onion
  • 2 diced celery stalks
  • 2 tablespoons finely chopped pickled jalapeño peppers
  • 2 cloves minced garlic
  • 2 14 1/2-ounce cans petite cut diced tomatoes
  • 1 15 1/2-ounce can red kidney beans
  • 1 15-ounce can pinto beans
  • 1 cup medium salsa
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 3/4 teaspoon salt
  • 1/2 cup reduced-fat shredded cheese
  • 1/2 cup chopped scallions


Heat oil in large nonstick saucepan over medium-high heat. Add the turkey and cook, breaking it up with a spoon, until the turkey is browned, about 6 minutes. Add the bell pepper, onion, celery, jalapeño, and garlic. Cook, stirring occasionally until vegetables are tender, about 8 minutes.

Add the tomatoes, beans, salsa, chili powder, cumin, and salt; bring to a boil. Reduce the heat and simmer, covered, stirring occasionally, until the flavors are blended and the chili begins to thicken, about 1 hour. Serve with the cheese and scallions.

Original recipe courtesy Paula Deen: Jamie’s Chili