Turkey Chili With a Twist

Aaron McCargo Jr. has teamed up with Fresenius Medical Care to come up with recipes that are healthy without being bland. Here is a recipe for his Turkey Chili, a perfect meal for the cooler nights of fall!

Fresenius Medical Care

Fresenius Medical Care


  • 2 quarts low-sodium chicken stock
  • 2 pounds fresh “natural” turkey breast, boneless, skinless, cubed small
  • ¼ cup canola oil
  • 1 cup onions, diced
  • 1 cup red and green bell peppers, diced
  • ¼ cup celery, finely diced
  • 1 tablespoon dried Italian seasoning
  • 1 tablespoon cumin
  • 1 tablespoon black pepper
  • 2 tablespoons dark hot chili powder
  • ½ teaspoon cayenne pepper
  • ½ cup flour
  • 2 tablespoons no-sodium chicken bouillon


  1. In large stock pot add stock and turkey and cook for about 1 hour or until turkey begins to become fork tender

  2. In large sauté pan on medium-high heat add oil, then onions, bell peppers, celery, Italian seasoning, cumin, black pepper, chili powder and cayenne pepper, stirring for 2-4 minutes

  3. Add flour while stirring constantly for 3-5 minutes to create a paste-like consistency Turn off heat

  4. Add bouillon to stock pot and stir 

  5. Add vegetable mixture slowly to stock pot, stirring constantly from the pot’s sides and bottom to make sure nothing gets scorched

  6. Continue to cook for 15-20 minutes until thickened

  7. Turn off heat and serve

For more, and to watch a video of this recipe, visit this page.