Description

This Southwest Turkey Chili recipe is a hearty, flavorful dish perfect for warming up on chilly days. Made with lean ground turkey, a robust blend of beans, vegetables, and spices, it’s a nutritious and satisfying meal that comes together on the stovetop in under an hour. Topped with fresh cilantro, sour cream, cheese, and jalapenos, it’s a crowd-pleaser with a Southwest twist.

Ingredients

Scale

Meat and Seasoning

1 tablespoon olive oil
1 lb lean ground turkey
1 ounce taco seasoning
2 cloves garlic, minced

Vegetables and Beans

3/4 cup chopped red onion
3/4 cup chopped green pepper
4 ounces green chiles, undrained
30 ounces black beans, drained and rinsed
15 ounces navy beans, drained and rinsed
14 ounces diced tomatoes
14 ounces corn, drained and rinsed
1 cup crushed red tomatoes

Other Ingredients

1/4 cup all-purpose flour
4 1/2 cups chicken broth
1/4 cup ketchup
Fresh chopped cilantro, sour cream, Mexican blend cheese, jalapenos, or any of your favorite toppings

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Instructions

Heat the Dutch Oven: Heat a 5-quart Dutch oven over medium-high heat and add the olive oil to coat the bottom.
Cook the Turkey: Add the lean ground turkey to the pot. Stir and crumble the meat as it cooks until it begins to brown and is no longer pink. Stir in the taco seasoning and minced garlic, cooking for another minute to let the flavors meld.
Sauté Vegetables: Add the chopped red onion and green pepper to the turkey. Cook until the vegetables start to soften, about 3-5 minutes. Then stir in the green chiles.
Thicken the Base: Sprinkle in the all-purpose flour and stir constantly. Cook until the flour is well blended with the mixture and starts to bubble slightly, about 2 minutes. This helps thicken the chili.
Add Liquids and Beans: Pour in the chicken broth, then add black beans, navy beans, diced tomatoes, corn, crushed red tomatoes, and ketchup. Stir everything thoroughly to combine all ingredients.
Simmer the Chili: Bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer uncovered for 30 to 45 minutes. Stir occasionally to prevent sticking and allow flavors to develop fully.
Serve and Garnish: Once the chili is thick and flavorful, ladle it into bowls. Garnish with fresh chopped cilantro, sour cream, Mexican blend cheese, jalapenos, or your favorite toppings. Serve hot and enjoy!

Notes

This chili can be made ahead and tastes even better the next day as flavors meld.
For a spicier chili, add more jalapenos or a dash of hot sauce.
Use low-sodium chicken broth to reduce sodium content.
To make it gluten-free, substitute the all-purpose flour with a gluten-free flour blend or cornstarch slurry.
Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.