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 cool down the spice and some tortilla strips to add some crunch. Oh, so flavorful!
Tex Mex Turkey Chili
Makes 6 servings.
- 2 tablespoons canola oil
- 1 medium onion, chopped
- 1/2 cup chopped celery
- 1/2 cup chopped carrots
- 1 pound ground turkey
- 1 envelope of taco seasoning
- 1 tablespoon chili powder
- 15-ounces black-eyed peas, drained
- 15-ounces red kidney beans, drained
- 15-ounces salsa, mild or medium
- 15-ounces white and gold corn
- 4-ounces green chili peppers, diced
- 32-ounces chicken stock
- sour cream, tortilla strips, chopped parsley or cilantro (for garnish)
How to make Tex Mex Turkey Chili?
- In a dutch oven, add the oil, onion 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 to combine.
- Pour in the chicken stock and ALL of the remaining ingredients and stir thoroughly.
- Bring the chili to a boil and continue simmering for 30 minutes. The flavors will blend and the chili will become rich and zesty.
- Add salt and pepper to taste. Serve the chili with sour cream and crispy tortilla strips.
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 for Slow Cooker Chunky Beef Stew, Pasta e Fagioli, and Cincinnati Style Chili. They are simply the best comfort food!
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
- 1 tablespoon chili powder
- 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 chili peppers, diced
- 32 ounces chicken stock
- 1/2 cup sour cream, tortilla strips, chopped parsley or cilantro (for garnish)
Instructions
- In a dutch oven, add the oil, onion and celery. Cook until tender, about 5 minutes over medium heat. Add the ground turkey and cook until no longer pink.
- Add the taco seasoning and stir to combine. Pour in the chicken stock and ALL of the remaining ingredients and stir thoroughly.
- Bring the chili to a boil and continue simmering for 30 minutes. The flavors will blend and the chili will become rich and zesty.
- Add salt and pepper to taste. Serve the chili with sour cream and crispy tortilla strips.
Equipment
- 1 Dutch oven