Tex-Mex Turkey Chili

This recipe is adapted from a chili recipe my dear friend Margot shared with me when we were creating a cookbook for a Junior League project. 8 years later, this is still one of my favorite weeknight recipes, especially when the weather gets cooler. It has such vibrant flavor and is just such a comforting dish to enjoy on a cool + crisp Fall night.







Tex-Mex Turkey Chili
Yields 6
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  1. 1 pound ground lean turkey
  2. 1 large onion, diced
  3. 1 jalapeno, seeded and minced
  4. 2 garlic cloves, minced
  5. 2 tablespoons olive oil
  6. 3 – 10 ounce cans diced tomatoes and green chilies, such as Rotel
  7. 2 – 8 ounce cans tomato sauce
  8. 1 – 4 ounce can chopped green chilies
  9. 2 cups of frozen corn
  10. 1 – 15 ounce can pinto beans, rinsed well and drained
  11. ½ tablespoon ground cumin
  12. 1 tablespoon chili powder
  13. 1 teaspoon crushed oregano
  14. Salt to taste
  1. Heat olive oil over medium - high heat in a large Dutch oven or large saucepan
  2. Add the turkey, onion and garlic and cook until the turkey is browned and the onions are soft. Be careful not to burn the galic
  3. Add the chili powder, cumin, oregano and salt and stir well to incorporate
  4. Add the diced tomatoes with chilies, tomato sauce, green chilies, corn and beans
  5. Bring to a boil then reduce heat and cover, simmer for at least 30 minutes
  6. Add the jalapenos and adjust the seasoning as desired, cover and continue simmering for 10 minutes
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