Southwestern Turkey Chili

5 from 1 vote

With warm Southwestern flavors, this healthy turkey chili is quick to make with leftover turkey. Chicken works too. Use homemade broth for the best flavor. If you can’t get tomatillos, use a green bell pepper or mild green chili pepper, about ½ cup. For smoky flavors, use smoked spices. Serves 3-4 depending on your sides (add a salad).

Prep Time10

Cook Time15

Total Time25

Course: Entree, Main Course

Cuisine: American

Servings: to 4

Calories: 476kcal

Author: Sally Cameron

Equipment

Large soup pot like a Dutch oven

Ingredients

2 tablespoons olive oil
1 cup chopped onion ½ a medium
1 cup chopped carrot 2 large
1 cup chopped celery 2 ribs
1 cup chopped tomatillo about 3
2-3 large garlic cloves finely chopped
2 teaspoons cumin
2 teaspoons dried oregano preferably Mexican
1 teaspoon ancho chili powder
1 teaspoon smoked paprika or regular
¼ teaspoon sea salt
¼ teaspoon black pepper I use smoked pepper
3 cups diced roast turkey (or chicken) 16 ounces
1 ½ cups turkey broth or chicken broth preferably homemade
1 15-ounce can pinto beans rinsed and drained
1-2 tablespoons chopped cilantro or parsley
½ cup grated jack cheese optional

Instructions

Add olive oil to a medium pot over medium low heat. When hot, add onion, carrot, celery and tomatillo. Sauté until vegetables soften, about 7-10 minutes. Add garlic, cumin, oregano, ancho chili powder, and paprika. Allow them to cook for a few minutes to allow the spices essential oils to release. Add salt and pepper.
Add turkey, beans, and broth. Heat until hot. Top with cilantro and cheese, optional.

Notes

For the paprika and black pepper, I use smoked versions. If you like smoky flavors, try them. They add great flavor to this chili and many other dishes. You can also use regular paprika and black pepper. If you like heat, sharp paprika will add it. Or use a pinch of cayenne or red pepper flakes.

Nutrition