Spicy Turkey Chili Perfect for a Chilly Day

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It’s a chilly Sunday afternoon; the football game plays on TV. Your family cheers on your team and you sit warmly wrapped in a blanket on the couch. A rare relaxing moment interrupted only by getting up to check on the hot pot of chili simmering on the stove.

Serving up a bowl of our spicy, yet lean, turkey chili will become a Sunday tradition as soon as your family gets a whiff of the warm, hearty aroma — not to mention a taste! And if you are entertaining on game day – it can double as a chip dip!

Ingredients

• ½ tablespoon extra virgin olive oil
• 1 tablespoon minced garlic
• 1 yellow onion, diced
• 1 pound lean ground turkey
• 14.5-ounce can chili beans, drained and rinsed
• 14.5-ounce can black beans, drained and rinsed
• 1 14.5-ounce diced tomatoes
• 1 cup frozen corn
• 2 cups low sodium chicken broth
• 1-3 {depending on your taste} LaMorena Chipotle Peppers in Adobe Sauce, diced
• 1-3 {depending on your taste} LaMorena Pickled Jalepeno Peppers, sliced
• 6-ounce can tomato paste
• 2 tablespoons chili powder
• 2 tablespoons cumin
• 1 tablespoon paprika
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder

Optional toppings:

• Light sour cream
• green onions
• reduced-fat mild cheddar shredded cheese
• jalapeño peppers
• diced avocado

1. Heat a large stockpot over medium-high heat, add the oil and cook the garlic, onion, and turkey for about 6-8 minutes until the turkey is cooked and the onions are translucent. Use a wooden spoon to break the turkey up as it cooks.
2. Add the remaining ingredients to the pot and bring to a boil over high heat.
3. Reduce the heat and simmer uncovered for 15 to 20 minutes.
4. Serve with (optional) toppings as desired.

Let me know if you try this recipe, I’d love to know your thoughts!