Chipotle Turkey Chili

There’s definitely something soul-warming about a bowl full of spicy chili on a brisk fall Sunday, particularly if it comes with cornbread. Chili is a definitely a crowd-pleaser – particularly for football fans you may be hosting to watch the week’s Big Game – and it’s super easy and relatively cheap to make.

For this chili, I combined just a few simple ingredients to make a flavorful, spicy, and healthy meal. The chipotle flavor comes from adding diced chipotle peppers in adobo sauce, which can be found in the international or Hispanic foods isle of your grocery store. I just used two chipotle peppers, but you could add more for a little added picante! I also chose to use ground turkey, but if you prefer to use ground beef, power to ya.

This chili can be whipped up in about a half hour, but the longer you let it simmer, the better it will taste, as the flavors will have even more time to meld together. It’s also superbly easy to double in order to feed even more hungry mouths.

I top my chili with shredded cheddar cheese, sour cream (yes, sir!), and diced red onion. Top yours with whatever garnish floats your chili boat!

Chipotle Turkey Chili serves 4-6


1 tbsp Olive Oil

1 cup Diced Red or Yellow Onion

1 lb Lean Ground Turkey Meat

2 Chipotle Peppers in Adobo, chopped (add more for additional spice)

1 tsp Ground Cumin

1 tsp Ground Chili Powder or Cayenne Pepper (add more for additional spice)

Salt and Pepper

1 12 oz. can Diced Tomatoes

1 6 oz. can Tomato Paste

1 15 oz. can Corn, drained

1 15 oz. can Kidney Beans, drained and rinsed

1 15 oz. can Black Beans, drained and rinsed

3-4 cups Low Sodium Chicken Broth

In a large pot, heat oil over medium heat. Add onion and cook for a few minutes until translucent. Add ground turkey meat and break up with a wooden spoon so that it crumbles and cooks evenly. Cook turkey meat for a few minutes, then add chipotle peppers, cumin, chili powder, and salt and pepper and stir to coat meat with spices. Add tomato paste, diced tomatoes, corn, kidney beans, black beans, and 3 cups chicken broth. Reduce heat to low, cover the pot and simmer for at least 20 minutes (the longer the better). Be sure to stir every now and then to avoid sticking or burning on the bottom. You may need to add additional broth to reach desired consistency. Serve warm and top with cheese, sour cream, diced onions, or other favorite garnish.

Nutrition Information (Approximate Values) – per bowl: 325 Calories, 9g Fat, 27g Protein, 36g Carbohydrates, 8.5g Fiber

Print This Recipe!

Comments? Questions?

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: