Spicy Ancho Turkey Chili has easily becomes a new favorite chili recipe! It’s bursting with bold, spicy flavor, and only takes 30-minutes to make!
If you’ve ever had really great Turkey Chili before, hopefully this recipe intrigues you. Some of my favorite turkey chili’s of all time come from 1. Deer Valley resort in my hometown and 2. a little bar called Sportsman’s Park in Saint Louis. I pretty much seek out those two locations just to have some of their turkey chili. But, lucky for me, this Spicy Ancho Turkey Chili completely ranks up with both of them (in my humble opinion), and now I can make it at home alllllll the time.
I came across this recipe a little while ago from Lindsay at Pinch of Yum. Her recipes are always winners, so I new it would probably be delicious, but I was blown away with just how amazing it was.
Guys, if you like chili/soup and you like spicy foods, this Turkey Chili is a MUST MAKE! I’m a tad obsessed with it. Not only is it extremely easy to throw together (we’re talking 30-minutes, tops), the flavors are incredible. The ancho chili powder adds its own deep, rich, spice to the chili. Mix that with some fire roasted tomatoes and fresh salsa and you’ll be in chili heaven. Plus, it freezes great, or you can make it days in advance. It tastes even better the next day, after the flavors have had lots of time to blend together.
- 2 cups cooked brown rice
- 1 tablespoon olive oil
- ½ yellow onion, minced
- 1 red or green bell pepper, chopped
- 2 cloves garlic, minced
- 2 small jalapeños, minced, ribs and seeds removed (leave ribs and seeds in one pepper if you like a lot of spice)
- 1 lb. ground turkey
- 1 14-ounce can black beans, rinsed and drained
- 2 teaspoons ancho chili powder
- 2 teaspoons chili powder
- 1 teaspoon cumin
- salt and pepper, to taste
- 1 cup salsa (best with fresh store-bought salsa for this, rather than from a jar)
- 2 (14-ounce) cans crushed fire roasted tomatoes
- 1 1/2 cups water
- toppings (sour cream, cheese, green onions, tortilla chips)
- Cook brown rice (I use this easy 30-minute method.
- While the rice is cooking, heat the olive oil over medium high heat. Add the onions, bell pepper, garlic, and jalapeños and saute for 1-2 minutes, stirring. Add the turkey and cook until crumbled and browned.
- Add the black beans, ancho chili powder, chili powder, cumin, salt and pepper, salsa, canned tomatoes and water. Simmer for at least 15 minutes.
- Add the cooked brown rice to the pot and stir to combine.
- Serve warm topped with sour cream, cheese, green onions, and tortilla chips.
Adapted from Pinch of Yum
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