Southwestern Turkey Chili

The Chew
Servings: 4 - 6
1 to 2 hr

This Southwestern Turkey Chili is an easy meal to make for any night of the week!

  • Ingredients
  • step-by-step directions
Southwestern Turkey Chili
  • 2 tablespoons olive oil
  • 1 1/2 pounds ground turkey
  • 1 red onion (peeled, diced)
  • 2 cloves garlic (peeled, minced)
  • 2 poblano peppers (seeded, diced)
  • 1 jalapeno (seeded, minced)
  • 3 tablespoons ancho chili powder
  • 1 tablespoon cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper
  • 1 can whole peeled tomatoes (28 ounces)
  • 1 tablespoon light brown sugar
  • 1 tablespoon white wine vinegar
  • 2 cans Bush’s® Kidney Beans in a Mild Chili Sauce (15 ounces each)
  • 2 1/2 cups chicken broth
  • Kosher salt and freshly ground black pepper (to taste)
To Serve:
  • sour cream
  • scallions (sliced on bias)
  • pepper Jack (shredded)
  • cilantro leaves
  • hot sauce
  • lime wedges
  • In a large Dutch oven add olive oil and heat over medium-high heat. Add turkey and cook until browned, about 7-9 minutes. Add onion, garlic, poblano peppers and jalapeno and cook until almost tender, about 4 minutes. Add chili powder, cumin, cayenne and paprika and stir to coat. Season with salt and pepper.
  • Add tomatoes, brown sugar and vinegar and allow to simmer for 5 minutes, breaking the tomatoes up with the back of a wooden spoon. Add Bush’s® Kidney Beans in a Mild Chili Sauce and chicken stock, bring to a boil and reduce to a simmer. Allow to simmer for 1 hour.
  • Serve with sour cream, scallions, pepper Jack cheese, cilantro, hot sauce and lime wedges.
  • Tip: Reheat chili in a small saucepan over a double boiler to heat evenly and prevent the chili from burning on the bottom of the saucepan.
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