Feb 18, 2017

Southwestern Turkey Chili

 I made this scrumptious gluten free chili on the last snow storm and we not only had leftovers for the whole week but I froze some of it and ate it two weeks later! This is one of those meals that is worth the effort to make for meal planning and can easily be made in the pressure cooker or crock pot.  The only reason I didn't make it in my pressure cooker is because my pressure cooker broke.

This meal is easy to make and very versatile.  I ate it as is, but my kids had it over white rice.  So everybody gets what they need.  Its very filling and very satisfying!  Just look at all those yummy ingredients!  Makes my mouth water just looking at this pic. This would be amazing with shredded turkey too.  I made enough to pack or share so I hope you enjoy it as much as we did.

This is what a dried guajillo chili looks like, in case you are not sure. I used to have to go to latin markets to find these but now I see them in almost every supermarket I go to. They soften up pretty quickly.  I boil them for about 5 min but you can also just let them sit in hot water for awhile as well. This really gives intensity to the chili so I would definitely make the extra effort to find it.  You can also grind it in a spice grinder and use it in powder form. 

Southwestern Turkey Chili


  • 2 dried guajillo chili peppers
  • 1 cup water
  • 2 tbsp ghee (or oil)
  • 1 small red onion
  • 5 garlic cloves
  • 2 20 oz pkgs of ground turkey 93% lean
  • 1 tbsp sea salt
  • 1/2 tsp black pepper
  • 1 cup celery, chopped
  • 1 large red pepper, diced
  • 2 tbsp finely chopped cilantro
  • 1 14 oz can diced tomatoes,
  • 1 15 oz can corn
  • 2 15 oz cans of black beans
  • 1 32 oz container of chicken broth
  • 1 small jalapeno, minced
  • 1/2 cup masa harina
  • 1 tsp ground roasted cumin powder
  • 1/2 tsp chipotle powder
  • 2 tsp paprika 


In a small pot, bring the guajillo chili and the water to a boil and cook for about 5 min, set aside

In a larger pot, add ghee and saute onions and garlic about 2-3 min, add meat and salt & pepper. Brown meat

Remove the guajillo peppers from the small pot but do not discard the water.  Remove the stems and seeds and then add the gualjillo chili and the water it was boiled in, into the blender. Blend and then pour into the large pot

Add all of the remaining ingredients; celery, red pepper, cilantro, diced tomatoes, corn, beans, chicken stock, jalapeno, broth, masa harina ans seasonings to the pot.

Cover pot and lower heat. Simmer on low heat for 45 min -1 hour

Serve hot with a side of guacamole and ENJOY! Points below do not include avocado

Yields:  Servings: 16,  Serving size: 1 loaded cup, Smart points: 8,  Calories: 335.9,  Total fat: 8.6g,  Saturated fat: 3.1g,  Cholesterol: 65.3mg,  Sodium: 893.6mg,  Carbs: 38g,  Fiber: 12g,  Sugar: 1g,  Protein: 286.6g  

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