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November 27, 2012

Jalepeno Popper Turkey Chili

57

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
 
Print
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
3.5.3251

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!

28 Comments

  1. Meghan @ The Tasty Fork
    Meghan @ The Tasty Fork on November 27, 2012 at 8:33 am

    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
      Ashley on November 27, 2012 at 4:44 pm

      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
      • Meghan @ The Tasty Fork
        Meghan @ The Tasty Fork on November 28, 2012 at 8:39 am

        I’m making this tonight! I’ve got my grocery list all ready to go!
        Meghan @ The Tasty Fork recently posted..Beef & Butternut Squash StewMy Profile

        Reply
        • Ashley
          Ashley on November 28, 2012 at 3:08 pm

          Yay! Let me know how you like it! I just ate the last of my leftovers for lunch today.

          Reply
          • Meghan @ The Tasty Fork
            Meghan @ The Tasty Fork on November 28, 2012 at 7:48 pm

            OMG. This was sooo good and sooo spicy! I’m gonna make it again on Sunday when we have guests over for Football. Love, love, love it!
            Meghan @ The Tasty Fork recently posted..{Trader Joe’s Inspired} Roasted Butternut Squash, Caramelized Onions & Bacon PizzaMy Profile

          • Ashley
            Ashley on November 29, 2012 at 8:05 pm

            Oh yay! I’m so glad you liked it. And it’s easy too, so even better! 🙂

  2. Hayley @ The Domestic Rebel
    Hayley @ The Domestic Rebel on November 27, 2012 at 10:45 am

    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
      Ashley on November 27, 2012 at 4:45 pm

      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
  3. amy @ fearless homemaker
    amy @ fearless homemaker on November 27, 2012 at 2:29 pm

    This looks fantastic! And I bet it would be great with ground beef or chicken, too – I love versatile dishes like that!
    amy @ fearless homemaker recently posted..Chocolate Mocha Sandwich CookiesMy Profile

    Reply
    • Ashley
      Ashley on November 27, 2012 at 4:50 pm

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

      Reply
  4. Chandra@The Plaid and Paisley Kitchen
    Chandra@The Plaid and Paisley Kitchen on November 27, 2012 at 6:36 pm

    oooh Baby is right! I am loving this Chili! I bet your Dad loved it too. Mr. Chili Cook Off Champ! = )
    Oh and you have been Pinned!
    Chandra@The Plaid and Paisley Kitchen recently posted..Two Barks are Better Than One {candy melt bark}My Profile

    Reply
    • Ashley
      Ashley on November 27, 2012 at 7:10 pm

      Thanks, Chandra!

      Reply
  5. Baking Serendipity
    Baking Serendipity on November 27, 2012 at 7:37 pm

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

    Reply
  6. JeanneD
    JeanneD on January 17, 2013 at 10:40 am

    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
      Ashley on January 17, 2013 at 5:49 pm

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

      Reply
  7. Cecil
    Cecil on January 22, 2013 at 12:18 am

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

    Reply
  8. Cecil
    Cecil on January 22, 2013 at 12:20 am

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

    Reply
  9. Tracey
    Tracey on March 26, 2013 at 6:27 pm

    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
  10. Chris
    Chris on November 9, 2013 at 5:19 pm

    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
  11. Jaime
    Jaime on September 21, 2014 at 6:15 pm

    Amazing. I will double next time. Not enough!

    Reply
  12. Michelle S.
    Michelle S. on December 8, 2014 at 1:04 pm

    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
      Ashley on December 10, 2014 at 2:14 pm

      Thank you so much for your nice comment, Michelle!

      Reply
  13. Johanna
    Johanna on January 23, 2016 at 1:34 pm

    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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Interestingly enough, I didn’t grow up with an interest in cooking.  In fact, I informed my mother on multiple occasions that I was not getting an advanced education so I could spend my evenings preparing meals.

more about me >>

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