Brilliant Chili Topped with Walnuts

California Walnut Board
  • Yield: 6 servings
  • Prep: 15 mins
  • Cook: 30 mins


2tablespoons extra-virgin olive oil
1-- medium-large onion, chopped
1large carrot, sliced
1/2teaspoon salt
2teaspoons cumin
2tablespoons chili powder
1pound 99% lean ground turkey breast
1small red or yellow bell pepper, minced
2-- cans red kidney beans (rinsed and drained)
1-- 28-ounce can chopped or crushed tomatoes
1 1/2cups chopped walnuts, lightly toasted
-- Chopped flat-leaf parsley


  1. Heat olive oil in large, deep skillet.  Add onion and sauté for a minute or two over medium heat.  Add carrot, salt, and spices, and continue to sauté for another 5 minutes.  Crumble in the ground turkey breast, and sprinkle in the minced bell pepper.  Continue to cook, stirring frequently, over medium heat for about 10 minutes or until the turkey breast is cooked through and becomes white and opaque.
  2. Add the beans and tomatoes, and stir gently so as not to break the beans.  Cook, partly covered, over medium-low heat for another 10 to 15 minutes, or until heated through.  Serve hot, topped with a sprinkling of walnuts and parsley.

Recipe courtesy of Mollie Katzen.

Nutritional Info *per serving

  • Calories 580
  • Fat 19g
  • Saturated Fat 2g
  • Cholesterol 25mg
  • Sodium 330mg
  • Carbohydrate 69g
  • Fiber 27g
  • Protein 42g
  • Trans Fat 0g