Fashion Plates

Mitchili (Mitchell’s Turkey Chili)

I make Mitchili at MetroFresh every day of the week.  This recipe will easily serve a nice crowd – perhaps 8-10 people.  With a salad and some warm French bread, it is the perfect crowd pleaser at your Super Bowl Party.  You can also make a batch and freeze some for those cold winter days when you just want something warm and filling.

There’s also a nice story about Mitchili.  In the fall of 2019, I got an email from someone who said he was a producer for Weight Watchers and was working Oprah’s 2020 Vision Tour.  Oprah was about to do events in a dozen cities across the country talking about living a full and healthy life, sponsored by Weight Watchers.  They wanted to recommend dishes in a few restaurants from every city they visited as “Weight Watchers Favorites.”  After a selection process that involved sending them this recipe, Mitchili was chosen!  I was happy to be in the company of just a couple other restaurants in Atlanta with a WW favorite on the menu.   It was an exciting way to start 2020.




Mitchili  – Serves 8-10

  • 2 Lbs. Ground Turkey
  • 1 Lb. (About five links) Hot Italian Turkey Sausage – Casings removed
  • 1 Large Red Onion Diced
  • 1 each Red, Yellow, Green Pepper seeded and Diced
  • 3 Large Cans Chopped Tomatoes
  • 1 can each of Chili Beans, Great Northern White Beans, Kidney Beans and Black Beans (Drain all except for Chili Beans)
  • ¼ Cup Olive Oil
  • ¼ Cup Chili Powder
  • 2 TBS Ground Cumin
  • 2 TBS Ground Coriander
  • ½ Cup Dijon Mustard
  • ¼ Cup Chopped Fresh Dill
  • 1/2 Bunch chopped Cilantro
  • Kosher Salt To Taste


In large stock pot heat olive oil and then toss in onions and peppers.   Sauté until just tender, about five minutes over medium heat.  Do not allow them to brown.  Add Turkey Meat and Sausage and sauté until cooked through.  Add dry spices and mustard.  Continue to cook meat until it has turned the color of the chili powder.  Add tomatoes and simmer for about 10 minutes.  Add beans and cook over low heat for about an hour.  Stir every once and a while so the beans don’t burn to the bottom of the pot.  Add fresh herbs before serving and salt and pepper to taste.  Serve with Sour Cream and Cheddar Cheese if desired.

I serve it over white or yellow rice for an even heartier meal.

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