Nothing warms the soul quite like a comforting bowl of Southwestern Turkey Chili, packed with vibrant flavors and wholesome ingredients. As the cooler months settle in, this hearty dish becomes a staple in our kitchen, bringing warmth and satisfaction in every bite.
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Growing up, Sundays at my grandmother’s house meant a bubbling pot of chili on the stove. Her secret? A mix of spices that brought the southwestern flavors to life, a tradition I’m thrilled to continue. This recipe carries me back to those cherished family gatherings, filled with laughter, stories, and the irresistible aroma of simmering chili.
Why You’ll Love This Recipe
This Southwestern Turkey Chili is both delicious and nutritious. Using lean turkey makes it a healthier option without sacrificing flavor. The combination of spices such as cumin and smoked paprika creates a delightful heat that warms you from the inside out. It’s easy to make in large batches, perfect for meal prep or family dinners. Best of all, it’s a one-pot wonder, making clean-up a breeze.
Ingredients Notes
Lean ground turkey forms the base of this chili, offering protein while being lower in fat. For the beans, a mix of black and kidney beans provides texture and fiber. If local fresh peppers aren’t available, canned Green Chilies are a great alternative. The blend of spices like cumin, chili powder, and smoked paprika is essential for that southwestern kick.
Recipe Steps
Step 1
In a large pot, heat a tablespoon of olive oil over medium heat. Add chopped onions and garlic, sautéing until soft.
Step 2
Add the ground turkey, breaking up the meat with a wooden spoon, until browned all over.
Step 3
Stir in diced tomatoes, tomato paste, and green chilies. Mix well to combine.
Step 4
Add the beans, corn, cumin, chili powder, and smoked paprika. Stir the ingredients together, ensuring everything is evenly coated with spices.
Step 5
Bring the mixture to a boil, then reduce to a simmer. Cover and let it cook for about 30 minutes, stirring occasionally. Adjust seasoning with salt and pepper to taste.
Storage Options
Let the chili cool completely before transferring to airtight containers. It can be refrigerated for up to 4 days. For longer storage, freeze portions in freezer-safe bags or containers for up to 3 months. To reheat, thaw overnight in the fridge and heat on the stove over medium heat until warm throughout.
Variations & Substitutions
This recipe is versatile — swap turkey for chicken or omit the meat entirely for a vegetarian version, increasing bean quantities instead. For added depth, incorporate smoked chipotle peppers or fresh jalapeños. You can also utilize Sweet Potatoes or butternut squash for a hint of sweetness.
Serving Suggestions
Serve this chili hot, topped with freshly chopped cilantro, diced red onion, and a dollop of sour cream or avocado slices. Pair it with crusty bread or over a bed of steamed rice for a complete meal.
frequently asked questions
Can I make this chili in a Slow Cooker? Yes, simply brown the turkey and sauté the onions and garlic first. Then, transfer everything to a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
What can I use instead of canned tomatoes? If you prefer fresh tomatoes, use about 4-5 medium-sized tomatoes, chopped. If you want to intensify the flavor, try roasting them before adding to the chili.
Is it possible to make this chili spicier? Certainly! Increase the chili powder or add a pinch of cayenne pepper. For an extra kick, include fresh jalapeños or habanero peppers, adjusting their quantity to taste.
