Texas-Style Turkey Chili


November 2005 Recipe of The Month: Texas-Style Turkey Chili

Texas-style turkey chili Ingredients

  • nonstick cooking spray
  • 1 lb. turkey tenderloin cut into 1/2 inch pieces
  • 2 cup chopped onions
  • 5 cloves garlic, minced
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground oregano
  • 2 1/2 cups turkey or chicken broth
  • 1 cup prepared salsa or picante sauce
  • 2 cans [16 ounces each] pinto or red beans [or one of each], rinsed and drained
  • 1/2 cup chopped fresh cilantro
  • 1/2 cup sour cream
  • 1 cup chopped ripe tomatoes


  1. Spray large saucepan with nonstick cooking spray; heat over medium-high heat until hot. Add turkey, onions and garlic; cook and stir until turkey is no longer pink, about 5 minutes.
  2. Sprinkle mixture with chili powder, cumin, coriander and oregano; mix well. Add broth and salsa; bring to a boil. Cover; simmer 35 minutes.
  3. Stir in beans, continue to simmer uncovered for about 35 minutes more or until turkey is tender and chili has thickened. Stirring occasionally. Stir in cilantro.
  4. Put chili in bowl and top with sour cream and tomatoes. Garnish with pickled jalapeno peppers and herb sprigs if desired.

Servings: 8

Author: Evelyn McGill – Hoke County, N.C.

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