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Southwestern Turkey Chili

It’s a little hard to tell with all this crazy weather we’ve been having, but summer is quickly approaching! I loved summer because it was always associated with a more laid back style of life. No matter how crazy life got, I could count on summer to give me a breather. Summer was good for my soul. Fast-forward and now summer means everyone is gearing up for vacations aka work gets crazier trying to cover shifts because everyone’s tryna burn through that PTO. This summer is a little different though. I found out in early April that I matched to my first choice Dietetic Internship (eeeek!!). So that means I’ll be leaving my job mid-summer to prepare for the internship. Granted I’ve been working in the field since my last year of undergrad, but there’s so much my mind needs a good refresher on before jumping into the internship. It’s definitely time to brush the dust off that Medical Nutrition Therapy and Pathophysiology textbook.

No matter what’s changed, the one constant in my love for summer has been the foods that go along with it. I can never get enough fresh fruits and vegetables during summer! Other seasons I couldn’t care less for watermelon, but bring on some warm weather and suddenly I feel required to keep it on hand in the kitchen at all times. Food psychology is a funny thing. In between these heat waves we’ve been having at home, we’ve been hit with some colder, rainy weather which only means one thing–ya girl wants chili.

The weather’s cleared up since, but my craving for chili still hasn’t gone away. I purchased some natural ground turkey on sale at Kroger last week. It was getting close to it’s use by date. It seemed like a no-brainer. Also one important fact to know about me–I’m always craving Mexican food. Kroger also had their cilantro on sale for 49 cents a bunch. Thus, Southwestern Turkey Chili is coming at ya today.

Southwestern Turkey Chili
Prep time
Cook time
Total time
  • Oil of choice, I used EVOO
  • 4 cloves of garlic, minced
  • 1 sweet orange bell pepper, chopped
  • ¼ large purple onion, chopped
  • 1 lb natural ground turkey (or ground meat of your choice, chicken could work nicely here)
  • Heavy dusting of ground cumin, seasoned salt, oregano, cayenne pepper, and chili powder
  • 4 large tomatoes, chopped (can be subbed for 28oz can of diced tomatoes. I just had a container of local tomatoes from the Farmers' Market that needed to be used up. I typically used canned, but I must say I could tell a difference using fresh tomatoes)
  • 1 can black beans, rinsed and drained
  • 1 can corn, drained
  • 1 can chili beans, do not drain
  • 1 can tomato sauce
  • Toppings of choice: cilantro, cheese, nutritional yeast, sour cream, tortilla chips, avocado, jalapeno, etc.
  1. Use just enough oil to cover large pot. Bring to a heat.
  2. Add minced garlic and heat for 1 minute. Add chopped orange bell pepper and purple onion. Cook just enough for ingredients to heat properly, about 5 minutes.
  3. Add ground turkey. Season meat with listed spices. Cook thoroughly.
  4. Add in remaining ingredients (minus toppings). Cook for 45 minutes.
  5. Spoon chili into bowl. Add toppings and enjoy!


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