Turkey Chili with Pasta

bowl of turkey chili with pasta

Serves: 10

Fruits and Vegetables: ½ cup per serving


1 tablespoon vegetable or olive oil

1 medium onion, chopped

1 medium green bell pepper, seeded and chopped

2 pounds lean ground turkey

1 (28 oz) can tomatoes, unsalted, diced

1 cup water

1 (15.5 oz) can kidney beans, rinsed and drained

1 teaspoon garlic powder

2-3 teaspoons chili powder

¼ teaspoon pepper

1 cup whole-wheat pasta, uncooked

1 cup cheddar cheese, reduced-fat, shredded


  1. Wash and prepare onion and green pepper.
  2. Heal oil in a deep frying pan on medium heat. Sauté ground turkey, onions, and green peppers until lightly browned. Drain off fat.
  3. Add tomatoes with juice, water, kidney beans, spices, and uncooked pasta to the turkey mixture. Cover and simmer for about 20 minutes or unti the pasta is tender.
  4. Stir occasionally to keep chili from sticking. Thin with a little water during cooking if necessary.


  • Dice 12 fresh tomatoes and use instead of canned tomatoes. 

Nutrition Facts

Serving size: 1 cup; Calories: 330; Carbohydrates: 22 g; Fiber: 4 g; Fat: 13 g; Saturated fat: 3.5 g; Sodium: 270 mg

This material is provided with funding from USDA’s SNAP and/or EFNEP programs. For more information about SNAP-Ed and EFNEP programs, visit ag.umass.edu/nutritionThe Center for Agriculture, Food and the Environment and UMass Extension are equal opportunity providers and employers, United States Department of Agriculture cooperating. Contact your local Extension office for information on disability accommodations. Contact the State Center Director’s Office if you have concerns related to discrimination at 413-545-4800, or see ag.umass.edu/civil-rights-information/civil-rights-information-resources