Southwestern Turkey Chili Recipe
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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.
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
Southwestern Turkey Chili Recipe Card
Southwestern Turkey Chili Recipe
A delicious southwestern soup that will fill your tummy and your freezer!
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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.