Description
This Hearty Spicy Southwest Turkey Chili is a flavorful and comforting dish packed with lean ground turkey, colorful bell peppers, jalapeños, and a medley of beans. Slow simmered with fire-roasted tomatoes and bold spices like chili powder, cumin, and smoked paprika, this chili offers a perfect balance of heat and richness. Ideal for a satisfying weeknight meal, it can be garnished with fresh cilantro, creamy avocado, cheese, or sour cream for extra indulgence.
Ingredients
Scale
Main Ingredients
- 1 lb ground turkey
- 2 tbsp olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 2 jalapeños, seeded and minced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 1 can (6 oz) tomato paste
- 2 cups chicken broth
Spices and Seasoning
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper (adjust for heat preference)
- Salt and pepper to taste
Optional Garnishes
- Chopped fresh cilantro
- Sliced avocado
- Grated cheese
- Sour cream
Instructions
- Heat oil: Heat the olive oil in a large pot over medium heat to prepare for sautéing the vegetables.
- Sauté aromatics: Add the diced onion and minced garlic to the pot and cook until the onion becomes translucent and fragrant.
- Add peppers: Stir in the chopped green and red bell peppers along with the minced jalapeños, cooking them for an additional 3 to 4 minutes until they soften slightly.
- Brown turkey: Add the ground turkey to the pot, cooking and breaking it up with a spoon until it is fully browned and no longer pink.
- Season meat and veggies: Sprinkle in the chili powder, ground cumin, smoked paprika, and cayenne pepper, stirring well to evenly coat the turkey and vegetables with the spices.
- Add liquids and tomatoes: Pour in the fire-roasted diced tomatoes, tomato paste, and chicken broth, mixing everything together to combine flavors.
- Incorporate beans and season: Stir in the black beans and kidney beans. Season with salt and pepper to your taste.
- Simmer chili: Bring the mixture to a gentle simmer, then reduce the heat to low. Let it cook uncovered for 30 to 45 minutes, stirring occasionally to prevent sticking.
- Adjust seasoning: Taste the chili and add more salt, pepper, or cayenne pepper if desired to suit your preference.
- Serve: Spoon the chili into bowls and garnish with chopped cilantro, sliced avocado, grated cheese, or sour cream as desired for added flavor and richness.
Notes
- You can adjust the amount of jalapeños and cayenne pepper to control the spiciness of the chili.
- Using fire-roasted tomatoes adds a smoky depth to the chili, but plain diced tomatoes can be substituted if necessary.
- For a thicker chili, let it simmer longer to reduce the liquid.
- Leftovers store well in the refrigerator for up to 4 days and can be frozen for up to 3 months.
- Consider serving with cornbread or tortilla chips for a complete meal.
