Dutch Oven Turkey Chili and Rice

Dutch Oven Turkey Chili and Rice


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Take the slightly healthier route and go for this turkey chili instead of traditional beef chili.

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Chicago, Illinois

Time needed

15 min preparation + 20 min cooking

Serving Size / Yield

4 servings


  • 1 tsp. canola oil
  • 1/3 C. onion, chopped
  • 1 clove garlic, minced
  • 3 C. water
  • 1 can fat-free chicken broth
  • 2/3 C. cooked rice
  • 2 cans diced green chiles
  • 2 tsp. chili powder
  • 1 tsp. cumin
  • 2 C. turkey, cooked, chopped
  • 2 cans reduced-sodium white beans, rinsed, drained
  • 1 dash hot sauce (to taste)
  • 1 pkg. reduced-fat sour cream
  • 1 pkg. Monterey Jack cheese

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Heat oil in your Dutch oven for a few minutes. Add in the onion and garlic and conctinue to cook for 3 minutes. Mix in the water, broth, rice, chiles, chili powder and cumin and bring to a boil. 

Reduce the heat, cover and let cook for 10 minutes. Pour in the turkey and beans and continue to cook for 5 minutes. Add in your hot sauce to taste. 

Serve with the sour ream and cheese over top!

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