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WSU Creamery Recipes

Southwest Turkey Chili

Southwest Turkey Chili

Southwest Turkey Chili

1 lb ground turkey
1 large onion, chopped (about 1 cup)
3 cloves garlic, minced
2 Tbsp chili powder
1 Tbsp ground cumin
2 tsp ground cinnamon
1 tsp ground oregano
1 tsp dried marjoram
1 tsp ground coriander

1 tsp salt
1 tsp ground black pepper
1 can (6 oz) tomato paste
2 cups water
2 cans (14.5 oz each) chopped tomatoes
2 celery stalks, chopped
1 red pepper, chopped
4 cans (15 oz each) black beans
1-1/2 cups Natural Cheddar or Cougar Gold®, grated

In a large stew pot over medium-high heat, combine turkey, onion, garlic and all the seasonings. Cook, stirring occasionally, until turkey is no longer pink. Add tomato paste, water, tomatoes, celery and red pepper. Bring to a boil. Reduce heat to medium-low. Simmer for 1 hour.

Add the beans and simmer for an additional 20 minutes. Stir in the cheese just before serving. Serve warm, topped with additional grated cheese.

OPTIONS
  • Heat can be adjusted by increasing/decreasing amount of chili pepper or by adding red pepper flakes or diced jalape├▒os.
  • To make “mole” style recipe, add 1-1/2 Tbsp unsweetened cocoa powder (not dutch process).
  • Add 1/2 cup chopped, fresh cilantro with tomatoes.
  • Top with sour cream, corn chips and Hot Pepper or Crimson Fire!