Turkey Chipotle Chili

Turkey Chipotle Chili

Disclaimer: Before I get down to the nitty gritty, I just want to say that I didn’t think I’d be writing about this simple dish, which is why I don’t have the best picture of it!

I typically reserve a bulk of my chili making and consumption for football season (GO BIG BLUE!!!), but there’s no denying how easy and convenient it is to make a one pot meal, especially when you have a busy schedule and you don’t feel like standing over a hot stove for hours on end! What may be a little known fact is that, chili, particularly the pepper and its powdered version has a lot of health benefits! Cooking with chiles/chili powder can actually boost your metabolism. The compound in chili called capsaicin lowers blood sugar levels, improves heart health, boosts circulation and protects against strokes. As a matter of fact, capsaicin is also known as a pain reliever. (Click here for a chili powder foot soak…) I personally use chile in the form of cayenne powder in a lot of my recipes because I like a little kick to my food.

Chili is a regular go-to low-carb dish for me. Because it is high in protein, it’s quite filling and doesn’t need to be served with rice or any other starch. When I have guests over, though, I do provide some multigrain tortilla chips, shredded sharp cheddar, sour cream, sliced jalapenos, guac, and salsa so that they can make a plate with all the fixins if they so choose. For this particular chili recipe, I kicked it up a few notches by adding chipotle chili powder to the mix. If you are not one who can tolerate the “heat”, I’d say replace the chipotle blend with regular dark chili powder. In any event, take a look at this easy, peasy recipe below. I took the time to actually measure out some of the ingredients so I could give you a more accurate recipe. (Y’all know how I normally do!) Give it a go and let me know how you liked it!


3 tbsp. extra-virgin olive oil
1.5 to 2 lbs. ground turkey

1 can organic kidney beans, rinsed
3-4 tbsp. dark chili powder

2 tbsp. chipotle chili powder (substitute with regular chili powder if you don’t want it too hot!)
2 tbsp. ground cumin

Trader Joe’s 21 Seasoning Salute

Garlic powder

Himalayan pink salt

Fresh cracked black pepper
Hot sauce (think Frank’s or Texas Pete)
1 large onion, chopped
2 large bell peppers, chopped

1 (28-oz) can crushed tomatoes

Optional: 8-12 oz. of beer (I use 8 oz. and drink the rest :-P)

               Ground cayenne (for added heat)


1. Heat olive oil in a large pot over medium heat. Add ground turkey, breaking up the meat as it browns.
2. Season the meat with salt, pepper, garlic powder, 21 Seasoning Salute, and hot sauce. Brown the meat for about 5 minutes, then add both chili powders and cumin.
3. Once the meat has browned, add onions and chopped bell peppers and cook for about 8 more minutes or until onions become translucent.
4. Add beer (if you would rather use water, use the same amount suggested in the ingredients list) and deglaze the pan, scraping up the drippings. Cook until all the excess liquid has evaporated.
5. Add crushed tomatoes and bring to a bubble.
6. Add kidney beans and let chili simmer 10-15 minutes. Now is the time to adjust the seasonings to taste. You may need more salt, chili powder and cumin so that it tastes less “tomatoey” (<— I know that’s not a real word, work with me!), and if you want a little more heat, (if NOT using the chipotle chili powder) add more hot sauce and a few shakes of cayenne powder.)
7. Remove from heat and serve. Top with your favorite fixins and enjoy!

Makes about 8 servings.

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