Southwest Turkey Chili
Chili is a great winter warm up, crowd pleaser and make ahead for busy day meal. This version is a lighter, flavorful twist on the classic chili we all know and love. Made with lean ground turkey, smoky fire-roasted tomatoes, and sweet corn, this dish brings a burst of Southwest-inspired flavors that make it both hearty and healthy. And, if you’ve been following this blog for a while, you already know we are non-traditional chili makers, always adding beans!
Start by chopping the veggies. Use as much jalapeno as your crowd’s taste buds will allow. We find that about a 1/2 a jalapeno in this dish adds nice heat without being super spicy.
Start by sautéing the veggies in olive oil. Let them caramelize a bit to add a bit of sweet, smokey flavor.
Once the veggies are soft, add the turkey. This also can be made with ground chicken or even ground beef. After the turkey is almost cooked add the garlic. If using the vermouth, deglaze once the meat is cooked. Allow the alcohol to burn off, while evaporating almost all the liquid.
The Right Spices
Add the spices. Chili powder gives the “chili” taste without heat, the oregano gives herb flavors and the cumin gives a hint of smokey and nutty flavor. Salt will bring the flavors out to their fullest (don’t use too much!) and pepper adds more heat, while giving a subtle bite. Experiment with the spices to find your perfect blend!
Add the tomatoes and stir all together. Next, add tomato sauce and drained beans. Stir well. Finally, add the corn. Once it’s all stirred well, let it come to a slight simmer. Cover and reduce the heat to low. Let it cook for about an hour to allow the flavors blend.
Yum! This version is meant to be very chunky with the beans and all those vegetables. However, if it feels very thick use chicken broth, 1/4 cup at a time to thin out. Stir well and allow the chicken broth to warm in the chili. Slowly simmer covered until ready to serve.
Perfect for a Cool Day
This takes over an hour in total to make, but this delicious dish can be rewarmed and ready quickly for busy days.
Top with avocado and Monterey Jack cheese for a delicious warm meal on a cool day!
Southwestern Turkey Chili
Ingredients
- 1 lb. ground turkey
- 1/2 onion, finely chopped
- 1 poblano pepper, seeded and diced
- 1 each red and green bell peppers, seeded and diced
- 1/2 jalapeno, seeded and diced
- 3 cloves garlic, minced
- 1/4 cup olive oil
- 1/2 cup of vermouth (optional)
- 2 15 oz. cans fire roasted diced tomatoes
- 1 15 oz. can tomato sauce
- 1 28 oz. can red kidney beans, drained and rinsed
- 1 cup frozen corn
- 2 tablespoons Cumin
- 1 tablespoon Mexican Oregano
- 3 tablespoons Red Chili Powder
- 1 tablespoons Kosher Salt
- 1 tablespoon Pepper
- Chicken broth
- Avocado and Monterey Jack Cheese for Garnish
Instructions
- In a large saucepan or Dutch oven, heat the olive oil till just shimmering over medium heat. Add the onion, poblano, jalapeno and bell peppers. Sauté until slightly soft about 5 minutes.
- Add the ground turkey in and sauté until fully cooked about 5 minutes.
- Add the garlic, salt, pepper and Mexican oregano. Sauté 2-3 minutes more until all are blended, soft but before the garlic burns.
- Add the cumin and red chili powder. Stir all together.
- Add the vermouth (if using). Bring to a full simmer.
- Add the tomatoes, stir all together. Add the tomato sauce and the beans. Stir all together. Add the frozen corn.
- Bring back to a slight simmer. Turn the heat down and cover. Let simmer, covered, very slowly for at least an hour. If the chili is too thick, it can be thinned slightly with chicken broth.
- Correct heat with additional, cumin, chili powder or black pepper, if desired.
- Monterey Jack cheese (optional for garnish)
- Once at desired consistency, serve in warmed bowls topped with shredded Monterey Jack cheese and slices of avocado. Enjoy!
