Hearty Turkey Chili with Southwest Flair
Warm up on a chilly day with this Hearty Turkey Chili, packed with lean ground turkey, a medley of colorful vegetables, and an aromatic blend of spices. Simmered slowly to bring out the robust flavors, this thick chili is perfect for cozy family gatherings or Sunday football parties. Top it off with a sprinkle of sharp cheddar cheese and a hint of jalapeño for a delightful kick. Serve alongside a crisp local pale ale for a complete comfort food experience.
4-6 servings
Servings
283
Calories
19
Ingredients
Ingredients
Olive Oil
3 tablespoons (for sautéing vegetables)
Yellow Sweet Onion
1 large (finely chopped)
Garlic Cloves
6 (minced)
Carrot
1 large (finely chopped)
Celery Ribs
3 (finely chopped)
Red Bell Pepper
1 (finely chopped)
Lean Ground Turkey
1 lb (for sautéing)
Cumin
2 teaspoons (for seasoning)
Dried Oregano
3 tablespoons (for seasoning)
Paprika
3 tablespoons (for seasoning)
Chili Powder
3 tablespoons (for seasoning)
Cracked Black Pepper
1 tablespoon (for seasoning)
Celery Salt
1 tablespoon (for seasoning)
Kosher Salt
1 tablespoon (for seasoning)
Pinto Beans
1 (30 ounce) can (drained and rinsed)
Tomato Paste
1 (12 ounce) can (for thickening)
Tomatoes with Green Chilies
3 (10 ounce) cans (preferably mild, such as Rotel)
Fresh Jalapeño
1 (finely chopped, for garnish)
Cheddar Cheese
to taste (shredded, for garnish)
Instructions
1
Begin by prepping all the vegetables: finely chop the yellow onion, garlic, carrot, celery, red bell pepper, and jalapeño.
2
In a large soup pot, heat the olive oil over medium heat and sauté the chopped vegetables for about 15 minutes, or until they are soft and aromatic.
3
Add the ground turkey to the pot, stirring it in with the sautéed vegetables. Cook until the turkey is thoroughly browned and cooked through, approximately 5-7 minutes.
4
Once the turkey is cooked, add the cumin, oregano, paprika, chili powder, black pepper, celery salt, and kosher salt to the pot. Stir well to ensure all the spices are evenly distributed.
5
Next, mix in the tomato paste, drained pinto beans, and the three cans of diced tomatoes with green chilies (Rotel). Stir everything together until combined.
6
Reduce the heat to low, cover the pot, and allow the chili to simmer gently for 1 hour. This will meld the flavors and thicken the chili. Stir occasionally and taste, adjusting the seasoning with extra salt or chili powder as needed.
7
Once the chili has reached your desired thickness and flavor, ladle it into large bowls. Garnish each serving with shredded cheddar cheese, chopped jalapeño, and extra diced onion.
8
Enjoy your hearty turkey chili with a side of crusty bread or corn bread, and a refreshing local pale ale. Cheers!
Nutrition Information
8.3g
Fat
30g
Carbs
20g
Protein
6.7g
Fiber
3.3g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is the main protein in Hearty Turkey Chili with Southwest Flair?
The main protein in this recipe is lean ground turkey.
How many servings does this chili recipe produce?
This recipe makes approximately 4-6 servings.
How many calories are in a serving of this turkey chili?
Each serving contains 283 calories.
What type of beans are used in this Southwest chili?
The recipe calls for one 30-ounce can of pinto beans, drained and rinsed.
How long should the chili simmer to develop its flavors?
The chili should simmer on low heat for 1 hour to meld flavors and thicken.
What vegetables are included in the initial sauté?
The sauté includes yellow sweet onion, garlic, carrot, celery, red bell pepper, and jalapeño.
How much protein is provided in each serving?
Each serving provides 20g of protein.
What kind of tomatoes are best for this recipe?
The recipe recommends using three 10-ounce cans of diced tomatoes with green chilies, such as Rotel.
How long does it take to brown the ground turkey?
The ground turkey takes approximately 5-7 minutes to brown thoroughly.
What are the recommended garnishes for this dish?
Garnish with shredded cheddar cheese, chopped jalapeño, and extra diced onion.
Which spices give this chili its Southwest flavor?
The flavor comes from cumin, dried oregano, paprika, and chili powder.
What is used to thicken the chili?
One 12-ounce can of tomato paste is used for thickening.
Is this recipe high in fiber?
Yes, each serving contains 6.7g of fiber.
What type of oil should be used for sautéing?
The recipe specifies using 3 tablespoons of olive oil.
How many garlic cloves are required?
The recipe requires 6 minced garlic cloves.
What is the fat content per serving?
The fat content is 8.3g per serving.
What side dishes are recommended for serving?
It is best served with crusty bread or corn bread.
Does the recipe use both celery and celery salt?
Yes, it uses 3 finely chopped celery ribs and 1 tablespoon of celery salt.
How much chili powder is included?
The recipe calls for 3 tablespoons of chili powder.
What beverage is suggested to pair with this meal?
A crisp local pale ale is suggested as a pairing.
Are there any specific preparation steps for the carrots?
The carrots should be finely chopped before being sautéed with the other vegetables.
How much carbohydrate is in one serving?
There are 30g of carbohydrates per serving.
What is the sugar content of this recipe?
The recipe contains 3.3g of sugar per serving.
Should the heat be high, medium, or low during the long simmer?
The heat should be reduced to low for the 1-hour simmer.
How much cumin is used in the spice blend?
Two teaspoons of cumin are used for seasoning.
What should I do if the chili isn't seasoned enough after simmering?
You can adjust the seasoning by adding extra salt or chili powder as needed.
How many total ingredients are used in this recipe?
There are 19 specific ingredients listed for this chili.
What type of salt is recommended for this chili?
The recipe calls for 1 tablespoon of kosher salt.
Can I use a different type of pepper if red bell pepper is unavailable?
While the recipe specifies red bell pepper, you can typically substitute other bell pepper colors.
What is the first step in making this chili?
The first step is to finely chop all the vegetables, including onion, garlic, carrot, celery, and peppers.