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“This is a recipe I came up with on my own after my mom gave me the basics on how she does hers. The leaner the Turkey, the better. I also try to get the Low-Sodium Kidney Beans, Tomatoes & Tomato sauce to cut down on the salt. The habanero pepper is optional if you don't like spicy chili, but I find it a must. I usually just buy a jar of habanero peppers whole & cut that up really fine & throw it in with the seeds & juice & all. I make this every Sunday & put it in plastic containers & freeze. They make a great & easy lunch or dinner when you don't feel like cooking. I usually take mine to work, then set it on my desk until lunchtime, then just microwave it for about 2 minutes.”
2hrs 20mins

Ingredients Nutrition


  1. brown ground turkey with garlic (run through the garlic press or finely chopped) & chopped onion on Medium to Medium-high heat. Season with cayenne pepper & cumin to taste (optional).
  2. After turkey is browned through & onion cooked, add drained cans of kidney beans.
  3. Add canned chopped tomatoes,tomato sauce & chili seasoning. Mix well.
  4. Add green peppers & olives.
  5. When all ingredients are mixed well together, add habanero pepper & mix well again.
  6. Lower heat to low.
  7. You may add water, but I never do. If you do, I wouldn't recommend more than a half a cup, otherwise you end up with bean soup.
  8. Cover & simmer on low for at least an hour up to all day.

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