We’re big chili fans in this house. Beef chili, vegetarian chili, chicken chili, you name it, we love it. However, using ground turkey wasn’t something I had tried until I made this Chipotle Turkey Chili. But man was I impressed with how it turned out!
You can totally substitute beef in this recipe if that’s what you have on hand but I highly recommend you give ground turkey a try. It’s a healthier and more affordable option and you can’t really tell the difference. You can omit the chipotle chilies if you don’t want any heat, it will still be flavorful without them. Though I will say, I don’t like spicy food and I love this chipotle turkey chili. It’s definitely not super spicy.
- 1 pound ground turkey
- 1 medium onion, diced
- 1 medium bell pepper, diced
- 3 garlic cloves, minced
- 1/4 cup cilantro, chopped
- 15-ounce can black beans, drained & rinsed
- 15-ounce can corn, drained
- 28-ounce can crushed tomatoes
- 1 tbsp chipotle chile in adobo, minced
- 2 tbsp chili powder
- 1 tsp cumin
- 1 tbsp olive oil
- Salt & Pepper, to taste
- Sour Cream, optional
Heat olive oil in a large dutch oven or soup pot over medium high heat.
Add ground turkey and saute until cooked through.
Add onion, pepper, chipotle in adobo and spices. Saute until veggies are soft, about 5-6 minutes.
Add garlic and saute for 30 seconds.
Add canned ingredients and simmer for 15 minutes.
Stir in cilantro and serve with cornbread and top with sour cream, if desired.
Repurpose Your Leftovers!
Chili is one of those recipes that not only makes a bunch of leftovers, it also freezes really well. If you end up not eating all of this you can either freeze it in individual portions for future lunches or if you have at least a quart left, you can freeze a dinner portion to eat in a few weeks.
If you do end up saving at least a quart, you can stretch it for a full family meal by adding 8 ounces of cooked pasta and 1 cup of cheddar cheese. Boom Chili Mac with barely any work involved. Or you can top a whole bunch of tortilla chips with the chili, heat it up first, and then throw a couple cups of shredded cheddar on top and broil it for a few minutes until golden brown. Chili Nachos for the win!
Those are the sort of things I want you guys to do when you meal plan. Make batches of food that can be transformed into a new meal in the same week or frozen to at a later time. You can always just eat the chili as is, we do that plenty. But it’s nice to have some ideas to repurpose them because it gets better approval at dinner time!
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Taran is a self-proclaimed undomestic mom. She thrives as a stay-at-home-mom by consistently carving out time for herself and practicing realistic self-care. As a busy mom of 3, she knows that if mama ain’t happy, nobody’s happy! With a focus on how SAHMs can carve out time for themselves everyday, she teaches fellow SAHMs how they can do the same.