• 2 pounds ground turkey breast (extra lean)
  • 1 28-ounce can of crushed San Marzano tomato
  • 1 14-ounce can of diced San Marzano tomato
  • 14 ounces of tomato sauce
  • 1 6-ounce can of tomato paste
  • 1 30-ounce can of dark red kidney beans
  • 1 14-ounce can of pinto beans
  • 1 14-ounce can of black beans
  • 1 7-ounce can of diced green chili peppers (mild)
  • 1 poblano pepper, seeded and diced finely
  • 1 green bell pepper, seeded and chopped
  • 1 Jalapeno pepper, seeded and diced finely
  • ½ bunch of celery, chopped
  • 1 white onion, chopped
  • ½ bottle of Bertoli tomato pasta sauce (tomato basil)
  • 1 tablespoon or more chili power
  • 1 tablespoon ancho chili powder
  • 1 tablespoon or more cumin
  • Salt and pepper


  1. In large pot, brown the ground turkey breast.
  2. Add onion, peppers, celery, and salt and pepper. Sauté till onions are translucent.
  3. Add spices (chili powders, cumin) and sauté for 2 to 3 minutes.
  4. Add tomatoes, tomato paste, and tomato sauces and cook until veggies are soft, but not too soft.
  5. Add beans, and once they are warm, your chili is done. Serve topped with avocado, cheese, and sour cream.

Makes: 10-12 servings | Total Time: 30-45 minutes


About the Chef

Name of Chef: Kristine Skoglin
Family Members: Husband – Tim; Kids – Blake and Laura
Community: 4S Ranch
Hobbies & Interests: Cooking, hiking, photography, traveling, and spending time with friends and family
Favorite Local Activity: Working out at CrossFit Barracks
About the Recipe: This recipe is a family favorite, especially when the weather is cold! It’s healthy, easy to make, and tastes just as good leftover. I like to make a huge pot to ensure there’s plenty leftover for lunches. My son Blake loves when I put some in his thermos for his school lunch the next day.
About the Chef: Along with my husband Tim, I own a 4S Ranch-based real estate company, Skoglin Real Estate. I’ve been in the real estate industry since 1998. We have two children, Blake, a third grader, and Laura, a kindergartner at Stone Ranch Elementary. We’ve resided in 4S Ranch since 2002. I do my best to ensure that the family eats healthy food that tastes great and is easy to prepare. I grow a lot of my own herbs and vegetables, and I try to make cooking educational and fun for my kids!

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