I always know I am in for something good when I walk into the kitchen to find Keith dipping his tasting spoon in tomato paste. “This is the cheapest stuff, but it’s packed with so much flavor”, he always says with a big, wide-eyed grin. This incredible Southwestern Turkey Chili was what was on his mind that day, as I would discover hours later when the mesmerizing aromas made their way through the house and hit me like a Mack truck.
My “meat and potatoes” man has never been a big fan of substituting anything for red meat, but he found a friend in lean ground turkey for this hearty, robust and totally satisfying chili recipe. It is no secret that we both indulged a bit too much over the holidays. Keith has been charged with directing our weight loss efforts, trying to find ways for us to eat healthier without sacrificing flavor. This turkey chili does just that and more. It is packed full of lean protein, veggies and so much flavor; it tastes like it couldn’t possibly be good for you.
Now it wouldn’t be a superman cooks recipe without a dollop of sour cream (the low-fat variety of course). But believe me, the heat of the pepper needs something to cool it off*. I love this chili so much I have been eating it for lunch and for dinner. It is a perfectly healthy and satisfying meal in a bowl on these brisk, cold days we are having. Never doubt a man with his spoon in the tomato paste, I always say.
*you can regulate the amount of heat in this recipe by adding or reducing cayenne pepper
**check out our our other favorite white chicken chili recipe to help stay warm this winter
- 1 lb ground turkey
- 1 C diced carrots
- 1 C diced yellow onions
- 2 cloves garlic
- ½ C pepper (we used yellow ones)
- 1 C chopped mushrooms
- 1 C black beans (canned), drained
- 1 C frozen yellow corn
- 2 TBSP Chili powder
- 1 TBSP Cumin
- 1 tsp cayenne pepper
- 1 tsp crushed red pepper
- 5 oz tomato paste
- 4 C water
- 4 tbsp Olive Oil
- In a large stockpot add olive oil, diced onions, diced carrots and chopped garlic and sauté over medium high heat for 10 minutes.
- Add turkey and continue to cook until browned (about 10 minutes)
- Add all spices and mix thoroughly.
- Add diced peppers and black beans and combine.
- Add mushrooms and tomato paste and cook for 5 minutes stirring frequently.
- Reduce heat to medium and add water and yellow peppers and cover and simmer for 45 minutes stirring frequently.
- Top with Cilantro and sour cream (to taste)
- Optional toppings: jalapeño, shredded cheese.
Outstanding! Love this!!
When do I add the corn, and how is “yellow peppers” different from “diced peppers” in the instructions?
Sorry for omitting the corn, place the corn in when you put the peppers in. Yellow peppers are what we used, we diced them and they are the same as the “diced peppers”.
Thanks for the comments and hope you enjoy.