Tex-Mex Turkey Chili
There is nothing better than a hot bowl of zesty chili to warm you up and satisfy your hunger. This recipe features flavors from the southwest. Chili peppers, salsa, beans, and spices come together with tender ground turkey to make Tex-Mex Turkey Chili. I served the chili with sour cream and crispy tortilla strips. Make this for dinner and your family will ask for a second bowl.
The flavors of the southwest are featured in this warm, satisfying bowl of chili. And ground turkey lightens it up, so you don’t feel guilty when you eat a second bowl. Serve it with sour cream, to balance the spices, and some tortilla strips to add some crunch. Oh, so flavorful!
If you’re looking for a comforting chili that comes together in just about 30 minutes, you’ll love this recipe. Cook the chili just long enough to blend the flavors and then serve. It couldn’t be simpler. And the ingredients are health and affordable, making this recipe one you’ll want to add to your collection of tasty weeknight meals!
Tex-Mex Turkey Chili Recipe
What’s needed:
- MIREPOIX– Use a combination of chopped onion, carrots and celery for the base of the chili.
- GROUND TURKEY– This protein is delicious in the chili, but others can be used, including ground chicken or beef.
- TACO SEASONING– For this easy recipe, use 3 tablespoons or a 1-ounce envelope of taco seasoning.
- CHICKEN BROTH– Using chicken broth adds a richer flavor to the chili.
- BEANS– Black-eyed peas and red kidney beans add protein and o make the chili thick and hearty.
- SALSA– Use medium or mild salsa, depending on how ‘hot’ you like it. This is another great shortcut to adding tomatoes and spices.
- CORN & GREEN CHILES– Add these final ingredients to amp up the flavor and the heat. The chiles can be omitted, if you don’t want to make it spicy. But I have to say, green chiles make this chili so warm and inviting without being too overpowering.
- GARNISH– Before serving, top each bowl of chili with cilantro, tortilla strips and sour cream.
How to make Tex-Mex Turkey Chili?
Step-by-Step Instructions:
- In a Dutch oven, add the oil, onion, carrots and celery. Cook until tender, about 5 minutes over medium heat. Add the turkey and cook until no longer pink.
- Add the taco seasoning and stir until combined. Stir in the chicken stock and the remaining ingredients. Bring the chili to a boil and continue simmering for 25-30 minutes. The flavors will blend and the chili will become rich and zesty.
- Season with salt and black pepper to taste. Garnish with cilantro, if desired. Serve the chili with sour cream and crispy tortilla strips. Recipe makes 6 servings.
We often eat our chili over pasta or corn bread, making it even more of a hearty meal. However you like your chili, I hope you try this recipe and share it with family and friends!
For more tasty stews and chilis, check out these recipes:
- Slow Cooker Chunky Beef Stew
- Pasta e Fagioli
- Cincinnati Style Chili
- Sweet Potato and Black Bean Chili
- Easy Minestrone Soup
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Tex-Mex Turkey Chili
Ingredients
- 2 tablespoons canola oil
- 1 medium onion, chopped
- 1/2 cup celery, chopped
- 1/2 cup carrots, chopped
- 1 pound ground turkey
- 1 envelope taco seasoning
- 32 ounces chicken stock
- 15 ounces black-eyed peas, drained
- 15 ounces red kidney beans, drained
- 15 ounces salsa, mild or medium
- 15 ounces corn, white and yellow mixed
- 4 ounces green chiles, diced
- sour cream, tortilla chips, chopped cilantro, garnish
Instructions
- In a Dutch oven, add the oil, onion, carrots and celery. Cook until tender, about 5 minutes over medium heat. Add the turkey and cook until no longer pink.
- Add the taco seasoning and stir until combined. Stir in the chicken stock and the remaining ingredients. Bring the chili to a boil and continue simmering for 25-30 minutes. The flavors will blend and the chili will become rich and zesty.
- Season with salt and black pepper to taste. Garnish with cilantro, if desired. Serve the chili with sour cream and crispy tortilla strips. Recipe makes 6 servings.
Equipment
- 1 Dutch oven