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There’s nothing like a good bowl of chili.  Yes, we tend to think that chili is best eaten in the winter months because it is considered a “comfort food”.  Well, I agree, it is definitely full of comfort…but chili is one of those soups/meals you can make any time of the year and it still brings happiness!


Turkey & Rice Chili without Beans (THM-E)


Eating chili brings back some fond memories of when I was a teenager living at home with my parents!  Every year during hunting season, my dad, brother and I would gather our guns and gear and hit the woods behind our house out in the country.  The adrenalin rush of being out there on a brisk cool morning knowing that we could be bringing home a deer was so exciting to me!  (not every girl is into hunting/outdoor life, and that’s totally fine, but I was one who loved being outdoors in the fresh air and open sky!)


Turkey & Rice Chili without Beans (THM-E)


Turkey & Rice Chili without Beans (THM-E)


Some days we would come home empty handed, but we all knew what was waiting for us back at the house…yep, my mom’s chili!  She made a big pot of chili usually every year for us and other hunter friends that would stop in after being out in the cold all morning.

This recipe is probably not quite like my mother’s recipe, but it is still so delicious and the best part…my family loves it!!   I never really thought about putting rice in my chili, but it does give such a nice texture and in the long run it fills you up (that’s what we’re aiming for–full, happy bellies)!


Turkey & Rice Chili without Beans (THM-E)


So go grab your favorite soup bowl and spoon and prepare to be blown away! 🙂  Some like their chili with a little more heat…if that is you, then go ahead and sprinkle in some cayenne pepper!  Make it to satisfy YOU!


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Serves this makes about 6 cups (1-1/4 cups serving)

Turkey & Rice Chili without Beans

A filling, energizing soup that has a bit of spice to it!

15 minPrep Time

45 minCook Time

1 hrTotal Time

Save RecipeSave Recipe


  • 1 pound lean ground turkey
  • 2 Tablespoons chili powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1-1/2 teaspoons cumin
  • salt and pepper to taste
  • 1/2 cup brown rice
  • 2 (14.5 oz each) cans of diced tomatoes
  • 3 cups fat free chicken stock
  • 1 cup water
  • 2 Tablespoons tomato paste


  1. Cook turkey in medium to large saucepan over medium heat.
  2. Add chili powder, onion powder, garlic powder, cumin, salt & pepper. Mix well.
  3. Add diced tomatoes and cook for a minute or two.
  4. Add rice, chicken stock, water and tomato paste. Bring to a boil.
  5. Lower heat slightly and cook for about 45 minutes or until rice is tender.


You may add a sprinkle of cheese as long as you keep it under 5 grams of fat.

Feel free to add beans if that is your preference.