Triple Herb and Smoked Cumin Turkey Chili and Some Game Day Ideas


Tripple Herb and Smoked Cumin Turkey ChilliWell, we are into chili season – and here I am with a recipe for turkey chili that is loaded with winter vegetables and actually even works well when made with soy crumbles. Along with this recipe I offer you a selection of ideas to spice up your super bowl table in a flavorful and healthy way!

Turkey chili’s often get a bad reputation for being a little bland and lack luster. However, when done right a good turkey chili can be pretty healthy as it packed with lean protein and flavorful as well. The lighter texture of turkey makes it great for seasoning and today’s chili uses three herbs – cilantro, thyme and oregano with loads of winter vegetables, think carrots, sweet potatoes and beets to perk up the stew yielding a meal that is light, lively and full of flavor. This also works well in small tortilla baskets as a fun way to serve them.

Turkey Chili in Tortilla ShellsIn a world of wings, tacos, nachos and the like it can be a little difficult to actually pack a table that is tasty and healthy at the same time. Here are a couple of choices that I thought might help you get started before we move on to the chili.

Samosa TartsIf you are anything like me you probably find it rather difficult to resist a good crisp and flaky samosa. Well, that is why I created this samosa tart that is ridiculously easy, and pretty satisfying. Works well with other finger food on the table.

Hoisin Sriracha WingsThere is always room for some fun with wings on the table, so here is spicy, sweet and savory recipe for Hoisin Sriracha Wings. This recipe is all about bold flavors and moist baked chicken wings. As you prep and try to root for your favorite team, let me get started with this chili recipe that will serve you well for game day and beyond.

Triple Herb and Smoked Cumin Turkey Chili and Some Game Day Ideas

Prep Time: 10 minutes

Cook Time: 4 hours

Total Time: 4 hours, 10 minutes

A healthy bright and very flavorful turkey or vegetarian chili


  • 3 tablespoons extra virgin olive oil plus 1 tablespoon
  • 1 medium red onion diced
  • 2 to 3 cloves garlic minced
  • 1 cup of diced tomatoes (jarred with all the juice)
  • 4 medium sized carrots, peeled and diced
  • 1 medium sized sweet potato, diced
  • 1 red bell pepper, diced
  • ¾ cup dried white beans
  • 4 to 6 cups of water
  • 2 teaspoons whole cumin seeds
  • 1 teaspoon salt or to taste
  • 1 pound ground turkey or soy crumbles
  • 1 tablespoon chopped oregano
  • 1 tablespoon chopped thyme
  • 1 tablespoon minced jalapeno peppers
  • ¼ cup chopped cilantro
  • Sour cream, grated carrots and cheese to garnish


  1. Heat the 3 tablespoons of olive oil and add in the red onion and sauté until soft and sweaty. Add in the garlic and stir well. Stir In tomatoes, carrots, sweet potato and red bell pepper.
  2. Mix in the white beans and the water.
  3. Gently toast the cumin seeds until fragrant and aromatic and grind to a powder.
  4. Stir in the ground cumin and the salt and cover and simmer for 3 hours, until the beans are fairly soft.
  5. Heat the additional tablespoon of oil and add in the ground turkey or soy crumbles and stir for 4 minutes.
  6. Mix in the oregano, thyme and jalapeno peppers with a little salt.
  7. Stir into the simmering chili and cook for another 25 minutes, the key here is not to overcook the turkey as it tends to get tasteless.
  8. Stir in the cilantro, serve garnished with sour cream, grated carrots and cheese.


About Author

Rinku Bhattacharya, the Spices & Seasons blogger, loves meshing seasonal produce with fresh spices. Most of her recipes are inspired by her Indian heritage, and her cooking is practical, easy and well suited for a busy lifestyle on the go. As a mother with two young children, her recipes are also usually balanced and kid-friendly. Rinku is the author of the blog, Spice Chronicles (formerly,Cooking in Westchester), where she shares her life experiences and original recipes. Rinku is blessed with a gardener husband, who always surprises her with a prolific and fresh supply of produce to keep her creative instincts flowing. Rinku has been teaching recreational cooking classes for the past nine years. Rinku is the author of two cookbooks: The Bengali Five Spice Chronicles an award winning (Gourmand 2013) cookbook that highlights culture, memories and recipes from her childhood transformed where needed for her Lohud kitchen and Spices and Seasons that marries Indian flavors with local and seasonal produce. Rinku can be found on Facebook, Twitter, and Pinterest and is also a contributor for Zester Daily.

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