I love a hearty chili for dinner, and this recipe couldn’t be any easier.
This Southwest Ground Turkey Chili is both healthy and delicious. It is simple, comes together quickly, and is perfect on cold stormy days.
I don’t think there is anything better than being inside with your family during a fall or winter storm, and having warm soup for dinner.
We love to serve our soup with Easy Cheesy Sticks. Watch how to make them in the video below. I love dipping them in the Chili, and they are so simple. Your family is going to love them.
Related Recipe: You’ll love this “Dump and Go” Slow Cooker Buffalo Chicken Chili Recipe. An easy dinner recipe.
Tips for making Southwest Ground Turkey Chili
- Use your stalk pot to brown your ground turkey. It may be a little deep, but nothing is worse than cleaning an extra pan. Using a stock pot is just the same as using a pan, just a little deeper. Read below how to brown ground turkey, if you have any questions or concerns about it.
- We prefer using olive oil when it comes to cooking. The taste is light and refreshing compared to a lot of other cooking oils. If you had to use another oil, we also recommend using avocado oil.
- Feel free to add any toppings, that you would to tacos or enchiladas. This soup tastes so yummy with some fresh tomatoes and avocados cut up, and placed on top. I also serve this with tortilla chips, because my kids love to dip them, in the soup.
How to brown ground Turkey
Browning ground turkey is exactly like browning beef.
Simply place the (preferably thawed) ground turkey in a pan, over medium heat.
I usually spray my pan with non-stick cooking spray.
Using a spatula, continue to dice, flip, rotate and fold the turkey. I will sometimes let it sit for about a minute, then cut it up with the blade of the spatula, and rotate it, and continue to let it simmer.
I continue this process until the ground turkey is in little bits, and there is no pink.
I also rinse and drain my turkey meat. I Pour out the grease, rinse the turkey under water, and then drain the greasy water, about 2-3 times.
I then place it back on the heat for another minute or two, just to keep it warm, until it is ready to be added to the chili.
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