Turkey Chili Tex-Mex Style

Francine Lizotte


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...


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6 servings
15 Min
1 Hr 30 Min
Stove Top


  • 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 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 can(s)
    (15 oz. each) fire roasted diced tomatoes
  • 1 can(s)
    (15 oz.) corn kernels
  • 1 can(s)
    (4 oz.) diced green chilies
  • 1 can(s)
    (15 oz.) red beans, rinsed and drained
  • 1 can(s)
    (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(s)
    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 >>>> youtube.com/watch?v=i1SbXpOCQrs

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