This gluten-free chili has a southwest flair made with corn, beans, and mild salsa for added flavor.
- 1 tbsp (15 mL) olive oil
- 1 medium onion, chopped
- 1 lb. (450 g) ground turkey
- 1 medium green bell pepper, seeded and chopped
- 1 medium red bell pepper, seeded and chopped
- 1 cup (250 mL) frozen corn
- 1 tbsp (15 mL) Chili Mix
- 1 can (15.5 oz./439 g) cannellini beans, drained and rinsed
- 2 cans (7 oz./200 g each) mild salsa verde or tomato salsa
- Sour Cream Chili Topping
- 1 cup (250 mL) sour cream or Greek yogurt
- 1 tsp (5 mL) Chili Mix
- Optional toppings: Grated cheddar cheese, sliced green onions, chopped cilantro, crumbled tortilla chips
- Heat the oil in a large pot or Dutch oven over medium heat for 2–3 minutes. Add the onion and cook until softened, 2–3 minutes. Add the ground turkey and cook over medium-high heat for 6–8 minutes, breaking into crumbles.
- When the meat is no longer pink, add the remaining ingredients. Bring to a boil over medium-high heat then reduce to low and simmer 15–20 minutes, stirring occasionally.
- Meanwhile, prepare the sour cream chili topping. Stir together the sour cream and Chili Mix in a small bowl. To serve, top the chili with the sour cream mixture and other toppings, if you’d like.
- 6 servings
Nutrients per serving:
U.S. nutrients per serving: Calories 310, Total Fat 15 g, Saturated Fat 5 g, Cholesterol 70 mg, Sodium 830 mg, Carbohydrate 23 g, Fiber 6 g, Sugars 6 g (includes 0 g added sugar), Protein 20 g
Vegetarian Version: Swap out the meat for extra veggies and more beans. Think zucchini, extra bell peppers, tomatoes, and variety of canned beans.
Kick It Up: To turn up the heat, use medium or spicy salsa. Beyond the Bowl: Add chili to cooked pasta, baked potatoes (topped with cheese, of course), hot dogs, salads, tortilla chips for tasty nachos, fries, or anything you want to add hearty Southwest flavors.
Recipe Developed for TasteBuds
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