When I was developing this recipe I went back and forth between beef, pork or turkey chili a dozen times. In fact, I procrastinated just long enough that Halloween passed and turkey became the obvious choice. So friends here is my 30 Minute Chipotle Turkey Chili, it’s a winner!
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How to Make 30 Minute Chipotle Turkey Chili…It’s so easy!
This delicious recipe is so darn easy to make, I simply sauté, carrots and onions, then add ground turkey and cook through. Then I add all the herbs, spices, beans, and tomatoes, and chili peppers in adobo sauce, and simmer for about 15-20 minutes and voila! A delicious, hearty chili in just about 30 minutes.
Pro Tip for Chili Peppers in Adobo Sauce:
Even though a can of chili peppers in adobo sauce is very small, it would be rare to use an entire can in a single recipe because they bring a lot of heat! Personally, I hate waste, so I remove what I need from the can and freeze the rest in snack size baggies for later use. I usually put two peppers into each little baggie.
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Prefer the Crock Pot?
Perhaps there will be times that you want to prep in the morning and come home to a hot meal. I am all about that. Crockpots are the best. To make this a crock pot meal you will follow the steps I listed above, then add everything to the crock pot and cook on low for 5-6 hours. It’s like fairies made your meal while you were gone or busy doing other things.
Love this 30 Minute Chipotle Turkey Chili and Need More Recipes?
Try my Chicken and White Bean Chili, or this Vegan Sweet Potato and Black Bean version!
The Recipe: 30 Minute Chipotle Turkey Chili
Tips and what you need: a large skillet or crockpot.
A delicious, hearty, fall chili made in 30 minutes!
- 2 tablespoons olive oil
- 1 cup carrots, peeled and thinly sliced (if they are too thick they won't cook through)
- 1/2 cup yellow onion, peeled and diced
- 1 pound ground turkey
- 2 cloves garlic, peeled and minced
- 1 chipotle chili pepper in adobo sauce, chopped (see pro tip in blog post above for freezing the leftover peppers)
- 1 15oz can tomato sauce
- 1 14.5 can diced tomatoes
- 1 15oz can kidney beans or black beans (drained of liquid)
- 1/2 - 1 Tablespoon chili powder (this can be adjusted to taste)
- 2 teaspoons ground cumin
- 2 teaspoons garlic powder
- 1/2 teaspoon good quality sea salt or kosher salt (no table salt please)
- several turns of freshly ground black pepper (roughly 1/2 teaspoon)
- 2 teaspoons maple syrup (optionalbut recommended to cut the acidity of the tomatoes)
- sour cream, diced avocado, shredded cheese, diced onions, pine nuts, cilantro
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Peel and dice carrots and onion. Add Olive oil to a large skillet or dutch oven and heat on medium high heat. When oil is hot but not smoking, add carrots and onion. Cook for two minutes, stirring frequently. Lower heat if necessary.
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Add ground turkey and cook through (roughly 8 minutes). Stir frequently using a spatula to break up turkey. While turkey and veggies cook: prep garlic, chili pepper, open cans of beans and tomatoes.
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When meat is ready, add garlic and chili pepper, stir for 30 seconds. Add tomato sauce, diced tomatoes, beans, and spices, and maple syrup if using, mix well. Simmer for 10-15 minutes. Serve!
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Peel and dice carrots and onion. Add Olive oil to a large skillet or dutch oven and heat on medium high heat. When oil is hot but not smoking, add carrots and onion. Cook for two minutes, stirring frequently. Lower heat if necessary.
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Add ground turkey and cook through (roughly 8 minutes). Stir frequently using a spatula to break up turkey. While turkey and veggies cook: prep garlic, chili pepper, open cans of beans and tomatoes.
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When meat is cooked through add to crock pot. Add all other ingredients, stir to combine. Cook for 4-6 hours on low heat. Enjoy!
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