Southwestern Turkey Chili Recipe
This southwestern turkey chili recipe is what you should make for dinner tonight!
I love a nice steaming bowl of good chili on a cold winter night. Few things can beat it. It makes everyone at the dinner table happy and fills up your tummy with good food and comfort.
![An off white bowl sits on a dark wood surface filled nearly to the top with Clean Eating Southwestern Turkey Chili.](https://www.thegraciouspantry.com/wp-content/uploads/2016/04/clean-eating-southwestern-turkey-chili-v-1-1.jpg)
Better still is when that chili is fairly quick and simple to make.
Recipe Shortcuts
You can certainly make the recipe as stated, but I took a simple shortcut, and there are a couple of others you can take additionally if you prefer. Here’s what they are:
- I used a 1 lb. bag of frozen, tri-colored bell peppers I found at Trader Joe’s in place of the fresh bell peppers.
- If you don’t feel like peeling and chopping garlic, either buy it pre-peeled or use 3 tbsp. garlic powder. Sounds like a lot, but I actually ended up adding some anyway at the end just because I thought it tasted good.
- In theory, you could replace the onion with 3 tbsp. of onion powder. But I love the fresh onion in my chili, so I never do this. But it could work if you are short on time in the kitchen.
More Healthy Chili Recipes
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Southwestern Turkey Chili Recipe
A delicious southwestern soup that will fill your tummy and your freezer!
Servings: 18 servings
Calories: 188kcal
Ingredients
- 2 tbsp. oil
- 1 large yellow onion (chopped)
- 8 medium garlic cloves (minced)
- 10 oz. crimini mushrooms (washed and sliced)
- 2 lb. ground turkey
- 2 tbsp. ground cumin
- 1 medium green bell pepper
- 1 medium yellow bell pepper
- 1 medium red bell pepper
- 1 lb. corn kernels (frozen and organic to avoid GMO’s)
- 2 (15 oz.) cans black beans (beans and liquid)
- 2 (28 oz.) cans diced tomatoes
- cilantro (fresh, chopped – for garnish – optional)
- salt and pepper (to taste after cooking)
Instructions
- In a large soup pot, use the oil to sauté the onions, garlic and mushrooms until wilted.
- Add the turkey to the pot and stir until browned.
- Add in all other ingredients and simmer for about 20-30 minutes or until the turkey is fully cooked.
- Cool slightly, season with salt and garnish with cilantro to serve.
- If this makes more than you can in in a few days, I recommend freezing this in single serving containers. It will freeze for up to 4 months in a freezer-safe container. Just make sure it’s packed air-tight.
Notes
Please note that the nutrition data below is a ballpark figure. Exact data is not possible.
Nutrition
Serving: 1cup | Calories: 188kcal | Carbohydrates: 22g | Protein: 18g | Fat: 3g | Cholesterol: 27mg | Sodium: 204mg | Potassium: 678mg | Fiber: 6g | Sugar: 4g | Vitamin A: 455IU | Vitamin C: 41.9mg | Calcium: 66mg | Iron: 3.7mg
i just made this tonight and it turned out amazing! i’ll be adding this as a staple to our dinners. ecstatic it made so much! my three year old and eight year old ate it all.
Kelli – Wow! Thanks so much! So glad you all enjoyed it! 😀
Can you make this in a crock pot?
Kelly – In theory, yes. But you wouldn’t cook it for very long because the meatballs cook pretty quickly. I would check it after the first hour and go from there.