The Recipe:

Warm Up Winter With Chef Art Smith's Turkey Chili

By:  Ari  Bendersky  Abe's Market Contributor  December 7th, 2015

Oprah's former personal chef, Art Smith, who lost 100 pounds through diet and exercise, has appeared twice on Top Chef Masters and owns restaurants in Chicago, D.C., Atlanta and beyond, created a delicious turkey chili recipe using Bob's Red Mill Black Bean Soup Mix exclusively for Abe's Market. If that wasn't enough, Chef Art offers a few ways to serve the chili, including nachos and tacos!

Chef Art believes you can eat well without adding loads of fat and grease to the meal and you can do it affordably. Utilizing products found on Abe's Market, Smith created some delicious and healthy recipes that you can easily make at home. "The turkey chili recipe is a great one-pot wonder," Smith said. "This wonderful versatile dish can be made into three different meals. I've served it to presidents and talk show queens and everybody comes back for more!" 

Chef Art Smith's Turkey Chili

Black Beans:

Turkey Chili Base Ingredients: 

  • 2 T of extra virgin olive oil
  • 2 lbs of ground fresh turkey
  • 1 lb of spicy Italian sausage
  • 1/4 cup of celery chopped
  • 1/2 bell pepper chopped
  • 1/2 cup of good chili powder 
  • 2 T of ground cumin 
  • 2 cups of good-quality or organic tomato sauce
  • 4 cups of chicken broth (we recommend organic)

To make the chili, you'll need two larger pots. In the first pot, prepare the black beans: Take a 1/2 pound of Bob's Red Mill Bountiful Black Bean Soup mix and soak in water overnight. Then combine the beans in 6 cups of water with bay leaves; dried chili; garlic; onions, sea salt and pepper. Cook all until the beans are tender, about 15 minutes.

In the second pot, prepare the turkey chili base: Add olive oil, heat and add ground turkey, sausage and sauté till broken up and browned. Add celery and bell peppers, cook till tender, about 10 minutes. Add chili powder and cumin and cook in mixture. Then add tomato sauce and chicken broth and simmer, 20 minutes. Add drained, slightly cooked beans into pot and simmer with turkey for 20 minutes. Serve as chili with light sour cream or Greek yogurt and shredded cheese. Or make the chili into nachos or tacos!

Art Smith's Turkey Chili Nachos

  • 4 cups of turkey chili
  • Half bag of tortilla chips
  • 1/2 cup of cheddar, grated
  • 1/2 cup of queso fresco

Place chips in an oven-safe dish, pour chili over chips and cover with cheese. Run under broiler to melt cheese, if desired. Serve with additional cheese and salsa.

Art Smith's Turkey Chili Tacos

Add 1/4 cup of turkey chili into whole wheat tortillas. Top with shredded lettuce greens, guacamole and salsa. Enjoy!


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Ari Bendersky

Abe's Market Contributor

Ari Bendersky Ari joined Abe's Market after years of covering music, lifestyle, wine and food for the New York Times, AP, Rolling Stone, Eater, Huff Post and more. He lives naturally by biking, hiking, green juicing and avoiding high-fructose corn syrup at all costs.

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