Southwestern Turkey Chili


I realize its kind of warm out (well, depending on where you live) to eat chili, but operation clean-out-the-freezer is winding down and I've been doing my best to use up as many ingredients in each recipe as I can.This chili recipe was a bit of an accident though.

While randomly staring into my pantry one day three ingredients caught my eye. A large jar of salsa, a can of kidney beans and the huge container of taco seasoning. For inspiration, I opened my almost empty freezer and found that I still had quite a few tablespoons of tomato paste and an almost empty bag of corn kernels. Salsa, beans, taco seasoning, corn, tomato paste...southwest flavors...I said to myself as I rummaged through some other items in the the freezer...ground turkey....Southwestern Turkey Chili! 

Don't you just love when recipe ideas come to you like that? Here I was able to use up quite a few things in the pantry and fridge just on one simple recipe! I added in some other ingredients and while the chili was simmering away, I decided to search and see if there were any other ingredients I had on hand that I could add to the chili.

Instead, I came across this Healthy Turkey Chili recipe and found my take to be eerily similar. Great cooking minds think alike, right? :-) So I decided list it as my inspiration for this recipe even though I found it after the fact.

Southwestern Turkey Chili
Inspired by: Hezzi-D's Books and Cooks adapted from Does Not Cook Well With Others
Servings: 10-12
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    • 1 lb. lean ground turkey 
    • 1 large onion, diced
    • 1 green pepper, diced
    • 1 jalapeno pepper, seeded and diced
    • 1 tbsp. olive oil
    • 3 tbsp. taco seasoning
    • 1 tsp. chili powder
    • 1 tsp. oregano
    • 1/2 tsp. cumin
    • 1/2 tsp. chili pepper flakes
    • 24 oz. medium salsa
    • 2 cups chicken stock
    • 14.5 oz. diced tomatoes, drained
    • 2 14.5 oz. cans, kidney beans, rinsed and drained
    • 2/3 cup corn kernels 
    • 4 tbs. tomato paste
    • sour cream, shredded cheese and cilantro for topping
1. Heat the olive oil in a large stock pot over medium-high heat. Add the ground turkey, onion, green pepper, jalapeno, taco seasoning, chili powder, oregano, cumin and chili pepper flakes and cook, stirring frequently until the turkey is browned.
2. Add the salsa, chicken stock, tomatoes, kidney beans and tomato paste. Bring to a rolling boil and then reduce to a simmer. Simmer for at least 30 minutes (but up to three hours). Then add the corn and cook for 3-5 minutes more or until heated through.
3. Ladle chili into bowls and top with sour cream, shredded cheese and cilantro for garnish.

This is SO good! The southwestern flavors come through nicely but don't take away from the standard 'chili taste' and the jalapeno pepper and chili pepper flakes add a nice slight hint of heat afterward. This made quite a bit of leftovers which I gladly portioned out into individual servings for my lunches.


  1. It was 106 here yesterday, so I'm going to have to star this one for the fall!

  2. What a fantastic chili! I can eat chili no matter what time of year it is. :) I'm bookmarking your recipe!


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