Real Recipes From Real Home Cooks ®

turkey chili tex-mex style

Recipe by
Francine Lizotte
Surrey South, BC

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...

yield 6 servings
prep time 15 Min
cook time 1 Hr 30 Min
method Stove Top

Ingredients For turkey chili tex-mex style

  • 2 Tbsp
    olive oil
  • 1 1/2 c
    red onions, chopped
  • 1 c
    celery, chopped
  • 1 c
    red peppers, chopped
  • 3/4 c
    poblano peppers, seeded, ribs removed and chopped
  • 1/4 c
    jalapeño pepper, seeded, ribs removed and chopped
  • 3 lg
    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 can
    (15 oz. each) fire roasted diced tomatoes
  • 1 can
    (15 oz.) corn kernels
  • 1 can
    (4 oz.) diced green chilies
  • 1 can
    (15 oz.) red beans, rinsed and drained
  • 1 can
    (15 oz.) black beans, rinsed and drained
  • 3 to 4 c
    cooked turkey, cubed
  • 1 c
    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 bag
    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

How To Make turkey chili tex-mex style

  • 1
    In a large casserole over medium heat, add oil and when hot, add onions; sauté for 2 minutes. Add celery and cook for 2 minutes. Add red, poblano and jalapeno peppers; sauté until soft, about 4-5 minutes.
  • 2
    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 corn kernels with its juice, green diced chilies, red & black beans, cooked turkey, chicken broth and season with sea salt and freshly ground black pepper. Increase the heat to medium-high and bring mixture to a simmer. Reduce heat back to medium, cover leaving the lid slightly ajar and cook for 20 minutes.
  • 3
    Later, give a good stir; taste and adjust if necessary. Partially cover again and cook for another 20 minutes.
  • 4
    When time is up, stir once again and let simmer for 30 minutes, uncovered, or until the chili reaches the desired consistency.
  • 5
    Spoon in to warm bowls, add a dollop of sour cream, sprinkle on some cheese and garnish with green onions and chopped cilantro. Makes 6 servings
  • 6
    To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=i1SbXpOCQrs
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