Ground Turkey Chili Stew

Jo Zimny


During the Labour Day weekend in New Mexico it's traditional to make a dish using Hatch Chilies. Hatch New Mexico is the prime growing area for chilies in the US. I chose to make this stew because it incorporates a lot of delicious ingredients. You can add more vegetables to this if you have some favourites, be adventuresome. I was even lucky enough to find some Green Chili Wine and added it to the stew. This is comfort food south western style...OLE!

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30 Min


30 Min


1 Tbsp
coconut oil
2 large
onions cut into 1/4 inch cubes
1 lb
ground turkey
1 tsp
course salt
1 tsp
chili powder
5 clove
garlic, minced or pressed
2 c
diced potatoes, i used yukon gold
ribs celery, chopped
13 oz. container roasted mild green chilies
chopped pepperoncini chilies, seeds removed
1/2 bunch
asparagus, fresh, chopped
6 slice
sliced white button mushrooms
1 large
can diced tomatoes
16 oz
tomato juice or v-8 juice
3/4 c
green chili wine or bottle lite beer
2 can(s)
kidney beans (keep the liquid)

Directions Step-By-Step

Note: If you want you can use lager beer instead of the lite beer to give it a deeper flavour. Also you can also use hotter chilies if you like more of a kick in you chili.
Put the coconut oil in a large sauce and heat it until its hot. Add the onions and saute until tender and transparent.
Add the ground turkey and cook until it's no longer pink. Add the salt, chili powder and garlic. Cook for a few more minutes to incorporate the flavours.
Add the potatoes, celery, chilies, pepperoncinis, asparagus, mushrooms, tomatoes, tomato juice, chili wine or beer. Cook about 15 minutes to make sure the potatoes are tender.
Add the kidney beans and cook for another 15 minutes.
You can also leave this to simmer longer if you like, it can only get better tasting! You can make this a day ahead and it tastes even better the next day.

About this Recipe

Course/Dish: Turkey, Turkey Soups, Chili