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Turkey Chili Tex-Mex
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5 from 3 votes

Turkey Chili Tex-Mex Style

Hearty and packed with flavor, this Turkey Chili Tex-Mex Style is a delicious comfort food. It's a great dish to use up your leftover turkey...
Prep Time15 minutes
Cook Time1 hour 30 minutes
Passive Time0 minutes
Total Time1 hour 45 minutes
Servings: 6
Author: Francine Lizotte
Course: Lunch, Main Course
Cuisine: Fusion, Tex-Mex
Keyword Dairy Free, Easy Recipe, Gluten Free, Kids Recipes, Leftovers, Legumes, Low Sodium, One Pot Meals, Poultry, Tailgating, Turkey

Ingredients

  • 2 tbsp. olive oil tips & tricks
  • 1 1/2 cups red onions, chopped
  • 1 cup celery, chopped tips & tricks
  • 1 cup red peppers, chopped
  • 3/4 cup poblano peppers, seeded, ribs removed and chopped
  • 1/4 cup jalapeño pepper, seeded, ribs removed and chopped
  • 3 large cloves garlic, pressed
  • 1 1/2 tbsp. chipotle chili powder
  • 1 tbsp. ground cumin
  • 1/2 tbsp. dried oregano
  • 1/2 tbsp. smoked paprika
  • 2 cans (15 oz. each) fire roasted diced tomatoes
  • 1 can (15 oz.) corn kernels
  • 1 can (4 oz.) diced green chilies
  • 1 can (15 oz.) kidney beans, rinsed and drained
  • 1 can (15 oz.) black beans, rinsed and drained
  • 3 to 4 cups cooked turkey, cubed see Recipe
  • 1 cup low-sodium chicken broth
  • ground Himalayan sea salt, to taste
  • freshly ground black pepper, to taste (I always use mixed peppercorns)
  • 1 tbsp. raw sugar, or to taste if needed
  • 1 big dollop sour cream per bowl
  • 1 tbsp. grated sharp Cheddar cheese per bowls
  • 2 tbsp. chopped green onions, for garnish
  • 2 tbsp. fresh chopped cilantro, for garnish tips & tricks

Directions

  • In a large deep pot over medium heat, add oil and when it gets hot, add onions; sauté for 2 minutes. Add celery and cook for 2 minutes.
  • Add red peppers, poblano peppers and jalapeno peppers; sauté until soft, about 4-5 minutes.
  • Add pressed garlic, chipotle chili powder, ground cumin, dried oregano and smoked paprika. Stir the ingredients constantly for 1 ½ minutes.
  • Add fire roasted diced tomatoes and stir in the vegetable mixture.
  • Add the corn kernels with its juice, green diced chilies, kidney & black beans, cooked turkey, chicken broth and season with sea salt and freshly ground black pepper.
  • Increase the heat to medium-high and bring the mixture to a simmer. Reduce the heat back to medium, cover and leaving the lid slightly ajar; cook for 40 minutes.
  • Halfway through cooking, taste and adjust if necessary. Stir well and cook for the remaining time.
  • When time is up, stir once again, uncover and let it simmer for 30 minutes or until the chili reaches the desired consistency.
  • Spoon the chili into warm bowls, add a dollop of sour cream, sprinkle on some cheese and garnish with green onions and chopped cilantro.