Chef Tony's Turkey Chili

by Chef Tony Merola



  • 2 cups chopped sweet organic onion
  • 4 cloves organic garlic, chopped fine
  • 1 cup Wholesome Harvest™ green pepper chopped
  • 1/4 cup organic olive oil
  • 3 lbs fresh Wholesome Harvest™ Roma tomatoes, peeled, crushed 
  • 2 (15 oz.) cans organic kidney beans, drained
  • 2 Tbsp organic tomato paste
  • 3/4 cup organic chicken stock
  • 2 Tbsp organic chili powder or to taste
  • 1 Tbsp ground organic cumin
  • 1 Tbsp dried organic hot red pepper flakes
  • 1 teaspoon organic dried oregano
  • 1 Tbsp organic sea salt, add more if desired to taste
  • 4 cups of shredded, cooked organic turkey meat
  • 1/4 cup organic brown sugar


In a large, 8-quart, thick-bottom pot, cook the onion and green pepper over medium-high heat, stirring until golden; about 5 minutes. Add the garlic, chili powder, cumin, and red pepper flakes and cook, stirring for a minute or two more. Add a bit more olive oil if needed.

Add fresh tomatoes, tomato paste, chicken stock, beans, oregano, salt, pepper, and cooked turkey meat. Bring mixture to a simmer and reduce heat to low. Simmer, uncovered for an hour.

Salt to taste. Add 1 to 3 teaspoons of brown sugar to take the edge off the acidity of the tomatoes if desired.

Serve with shredded Organic Valley ® sharp cheddar cheese, chopped organic red onion, and or organic sour cream. Serve alone, over organic brown rice, or with organic gluten cornbread.