It’s easy to switch from beef to turkey when it tastes this good. Savory, delicious and gluten-free, this hearty Tex-Mex Turkey Chili recipe is ready in under 30 minutes.
cloves garlic, minced
(16-ounce) package JENNIE-O® Extra Lean Ground Turkey Breast
tablespoon chili powder
tablespoon ground cumin
cup low-sodium chicken broth
(140.5-ounce) cans salsa-style or regular stewed tomatoes, undrained
(16-ounce) can kidney or pinto beans, drained and rinsed
green bell pepper, diced
cup CHI-CHI'S® salsa
Coat large saucepan with cooking spray.
Add onion and garlic; cook over medium heat 5 minutes, stirring occasionally.
Crumble turkey into saucepan; sprinkle with chili powder, cumin, and salt, if desired.
Spray a skillet with nonstick cooking spray. Preheat skillet over medium-high heat.
Add ground turkey to hot skillet. Stir to crumble, approximately 14 to 16 minutes. Always cook to well-done, 165°F. as measured by a meat thermometer.
Add chicken broth, tomatoes, beans, bell pepper and salsa. Bring to a boil over high heat.
Reduce heat; simmer 10 minutes, stirring occasionally.