CSUN Food Pantry

  • 6 can chicken chili recipe

6 Can Chicken Chili Recipe


  • 2 teaspoons vegetable oil
  • 1-pound ground turkey or other ground meat
  • 1 can whole peeled tomatoes, undrained
  • 1 can hot chili beans, undrained
  • 1 can pinto beans, drained and rinsed
  • 1 can kidney beans, drained and rinsed
  • 1 can baked beans
  • 1 can tomato paste



  • Heat the vegetable oil in a skillet over medium heat, and cook the meat until it’s no longer pink, breaking it up as it cooks, approximately 10 to 15 minutes.
  • Pour the tomatoes into the skillet, and crush into chunks with a spoon.
  • Transfer the turkey meat and tomatoes into a soup pot.
  • Stir in the hot chili beans, pinto beans, kidney beans, and tomato paste. Add water as needed.
  • Bring the soup to a boil; simmer at least 10 minutes.