Jalepeno Popper Turkey Chili

Oooooooh, baby.

I’m a sucker for hearty soups this time of year, and if you’ve been around my blog for any length of time, you know how I feel about spicy food.

So for me, it’s only natural to combine the two.

{As a side note, you can make this soup as spicy or not-spicy as you’d like.  Not a fan of heat?  Just omit the seeds from the jalepenos!}

Had I had any leftover Thanksgiving turkey to use in this soup, I would have.  But I didn’t.  So I used ground turkey instead.

And it was pretty much awesome.

You could certainly use ground beef, ground chicken, soy crumbles…whatever floats your boat.  Just promise me you’ll add in the cream cheese at the end.

Because holy bowl of wonderfulness, this stuff was a.ma.zing.

Even better?  This comes together in a flash – I’m talking under an hour – so it’s perfect for a quick and easy weeknight meal. Score!

Jalepeno Popper Turkey Chili
 
Ingredients
  • 2 tablespoons olive oil
  • 1 medium red onion, finely chopped
  • 2 jalepeno peppers, finely chopped
  • 3 cloves garlic, minced
  • 1 pound ground turkey
  • 2 tablespoons taco seasoning
  • 1 (14.5 ounce) can black beans, drained and rinsed
  • 1 (14.5 ounce) can corn, drained
  • 1 (14.5 ounce) can fire roasted tex-mex tomatoes (I found mine at Wal-Mart; if you can't find it, just use regular diced tomatoes)
  • ½ cup salsa
  • 1 (14.5 ounce) can broth (I used chicken, but feel free to substitute with beef or vegetable broth)
  • ½ cup chopped cilantro
  • 4 ounces cream cheese, softened
  • garnish with Mexican cheese, additional cilantro, jalepeno and sour cream, if desired
Method
  1. Heat oil in a large stock pot. Add diced onion, jalepeno, and garlic, and saute until veggies are tender. Season with salt and pepper to taste.
  2. Add the ground turkey to the pot and brown all over. Add the taco seasoning and cook for a minute longer.
  3. Add beans, corn, tomatoes, salsa, broth and cilantro. Allow the chili to simmer lightly, and cook for 30 minutes.
  4. Add cream cheese to the chili and stir until melted and creamy. Garnish with cheese, cilantro, sour cream and jalepenos, if desired.
Notes
adapted from the totally awesome Bev Cooks
Nutrition Information
Serving size: serves 4 to 6

Have a great Tuesday, everyone – and I hope to see you tomorrow for my first link party: What’s in Your Kitchen Wednesday!

I party here!

23 Comments

  1. Meghan @ The Tasty Fork

    I LOVE LOVE LOVE Spicy food, too!! And Soup! This would be a great thing to eat today. It’s 25 degrees in Chicago right now. Brr! Thanks for posting. I’m totally making this!
    Meghan @ The Tasty Fork recently posted..Beef & Butternut Squash StewMy Profile

    Reply
    • Ashley

      It’s cold here in Kansas today, too–a perfect day for soup. I hope you try this and love it, Meghan. Thanks for stopping by!

      Reply
  2. Hayley @ The Domestic Rebel

    I am SO. MAKING. THIS. next week. I can’t wait–can Friday get here already so I can do my grocery shopping? Jalapeno poppers are one of the most underrated appetizers in my humble opinion. We never order them for some stupid reason but daaaang I love them so! And adding the cream cheese at the end.. holy hell, my salivary glands are on overactive alert right now. MUST HAVE THIS.
    Hayley @ The Domestic Rebel recently posted..Peppermint Nanaimo BarsMy Profile

    Reply
    • Ashley

      Oooh, Hayley, I really hope you try this and love it. It is my new favorite soup, no lie. So, so good and super easy too. Lots of flavor for very little effort. 🙂

      Reply
    • Ashley

      Thanks, Amy. I think this is my new favorite go-to soup recipe for fall.

      Reply
    • Ashley

      Thanks, Chandra!

      Reply
  3. Baking Serendipity

    I cannot get enough soup this time of year, and love your cream cheese at the end trick!

    Reply
  4. JeanneD

    As a lover of Mexican food, this meets the crireria of “Must make”. It’s kinda cool here in Dallas, so what better time?
    JeanneD recently posted..Loaded PotatoesMy Profile

    Reply
    • Ashley

      We love Mexican, too! This a great soup for cool weather. 🙂

      Reply
  5. Cecil

    Omg I love spicy food! I am going to have to try this looks sooo good!

    Reply
  6. Cecil

    Omg I love spicy food! I will have to try this! Love

    Reply
  7. Tracey

    I just made this and it’s so good!! I added a few more jalapenos because I love spice! also used jalapeno salsa. You’re right the cream cheese is essential! Thanks!

    Reply
  8. Chris

    I’m a fan! Great blog! And the Jalapeno(sp?) Popper Chili is amazing! Made it in my cast iron dutch oven!

    Thanks for the great recipes!

    ~Chris

    Reply
  9. Jaime

    Amazing. I will double next time. Not enough!

    Reply
  10. Michelle S.

    I made this last night and it is amazing! I love spicy and this was the perfect combination of flavors and heat. I’m so glad I have found your site. I look forward to trying many more recipes.

    Reply
    • Ashley

      Thank you so much for your nice comment, Michelle!

      Reply
  11. Johanna

    Would this be okay to make in a crockpot? Any recommendations for how long it should cook in a crockpot?

    Reply

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