Chipotle Turkey Chili

I’ve posted this chili once before (and just updated the pictures because oh my gosh were they terrible), but it definitely deserves a re-post. Especially this time of year, when it’s cold and snowy and the superbowl is right around the corner. (What is it about chili that makes it such a good football food? I couldn’t come up with anything, but when I asked Mike he came up with 4-5 different reasons. Maybe it’s because he actually watches football.)  We love this chili. And even though I’ve never eaten it while watching football, I think that you should.

Things that I love about this chili:

  1. Chipotle Seasoning – One of my favorite flavors, this seasoning gives the chili a great smoky flavor and a spicy kick!
  2. It’s made with ground turkey! That makes it healthy, right?
  3. It is incredibly simple to make – a 30 minute meal.  I was telling Mike how I made it and he said “wow, I could even make that.” True, but I don’t think we’ll be seeing it anytime soon.
  4. Black beans – I don’t like kidney beans at all, so any chili that calls for black beans immediately gets a higher rating in my book. And the corn.  I know there are different ideas out there about corn in chili, but in this chili it just seems to work.
  5. It seriously tastes amazing. Serve it with some cheese, sour cream and tortilla chips, and I can’t get enough of this stuff!



p.s. For a great cornbread recipe to go with your chili, check out the original chili and cornbread post! Definitely the best cornbread I’ve had!

Chipotle Turkey Chili


1 lb. ground turkey
1 small onion chopped
2-3 stalks of celery chopped
2 pablano peppers chopped
2 cloves of garlic smashed and minced
1 teaspoon dried chipotle pepper
1 tablespoon chili powder or to taste
½ teaspoon ground cumin
1 packet of chili seasoning mix
Salt and pepper to taste
1 can (12 oz.) crushed tomatoes
2-3 cups chicken stock
2 cans of black beans, drained and rinsed
1 can of corn, drained or about 2 cups of frozen corn
sour cream and cheese for topping


Heat a large soup pot to medium-high. Add ground meat and a little salt and pepper (and a little oil if using all white meat) and cook, stirring and breaking up, until there are no pink spots left in meat (about 5-8 minutes). Remove meat to a bowl or platter. In the same pot add the onion, celery, pepper, garlic and a little more salt and pepper. Lower the heat to medium and cook until translucent (about 5 minutes). Add the meat back in. Then add the chili seasoning mix, chili powder, cumin, and the dried chipotle pepper. Stir all ingredients until blended. Add the can of crushed tomatoes and stir. Add chicken stock to desired consistency. Bring to a simmer; cook about 10 minutes, then taste. Add a few dashes of chili powder and/or salt if needed. Add the canned beans and corn. Simmer for 5 more minutes. Serve in a bowl or mug with sour cream and cheese on top and tortilla chips on the side.

from Ellen Swaney

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  1. I just love this it looks very delicious

  2. Oh this looks great and your pictures are always so professional!

  3. This sounds delicious!! Funny, I just made a Chorizo Chipotle Chili… I was going to post it next Monday 🙂

  4. Never tried anything like this before! Thank you for sharing, ~

  5. Wow this is perfect for the snowy weather we're having! I love that you use chipotle powder as well. Def will have to try!

  6. I made something very similar this past week! We loved the flavors. I've never used chipotle powder, though. I'll have to look for that!

  7. Sounds yummy! Getting more snow today, leaving work early and going home to make this for dinner. Def a perfect night for chili!


  8. Perfect chili, perfect pics! Lovely for a nice evening dinner.

  9. This looks wonderful! I love chili! And your pics are beautiful!

  10. I am actually bookmarking this now! I've been looking for a main dish for the Super Bowl–think I've found it! 🙂

  11. Made the chili last night it was a great quick easy dish. Thanks again for a great dinner idea!


  12. I'm a huge fan of chili and yours is very flavorful and fast. I will definitely try this for supper this weekend. Thx

  13. Awesome flavor combination you have going on here. I especially love the use of turkey, which makes it a bit healthier 🙂

  14. what can I substitute if I can't find dried chipotle pepper at Meijer?

  15. Anonymous – Someone told me they tried it just leaving the chipotle seasoning out and it was still good. You could try a little cayenne pepper if you still want some spice. Or, you could try mincing some canned chipotle to get the same flavor. Be careful, though, it's hot! Good luck and let me know if you try it 🙂

  16. Wao! yummy dish. my all friends like it. even when we think to throw a party, we simply go to jim's home . His mother make it for us from chili and spicy dishes .

  17. This looks awesome! Going to have to try this for my next cookout or tailgating chili party .

  18. I’ve been making this chili for almost two years now from your recipe and LOVE it. Now that I work out of the house a lot more than I used to, I want to try this as a crockpot meal. Have you ever left it all cooking together all day, and do you have any tips about how to keep it as awesome as the original? I have a timer on my crockpot, so I was thinking setting it to cook just 4 hours before it switches to keep warm.

    • I’m way late on this reply, sorry – somehow I didn’t see it at first! I’ve done it in the crockpot, but only for a few hours, while we were at church or something. I brown the meat, cook the veggies, then add everything to the crockpot. I think it would be fine to cook for awhile, then move to warm. If you’ve tried it already, please let me know how it turned out 🙂

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