30 Minute Spicy Turkey and Pepper Chili

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This warming 30 Minute Spicy Turkey and Pepper Chili is meaty, spicy, and full of peppers and beans. This one pot chili comes together so fast and makes a LOT. It’s a great healthy option for if you’re on a budget or are wanting something filling but good for you.

Lean Turkey

I’ve discovered lately that turkey is a great option for soaking up tons of flavor while still providing the lean meatiness I crave out of a good bowl of chili. Turkey has also been on sale at my grocery store, so naturally I’ve been opting for the more budget friendly option, which has not disappointed!

I grew up eating only beef chili, and I used to look at turkey as a “cop-out” meat. Something that was trendy and not a viable option for any good tasting food. But over the years I have come to embrace turkey and welcome it into my kitchen and now we are great friends!

Beans, Peppers and Corn

For this 30 minute spicy chili I use two different kinds of beans- pinto and red kidney beans. Drain and rinse the beans first before adding to the chili so that all of the brine and extra salt is washed off. You can also use other beans too, like black beans or chickpeas, but the taste and texture will be slightly different!

Red and green bell peppers and 1/2 of a jalapeno are also added to give the chili extra bulk and spiciness. The green pepper helps to give the chili more full bodied flavor and the red pepper gives sweetness. The jalapeno is for spiciness, so if you like your chili mild, then you can just omit the jalapeno pepper!

For this chili I used canned white corn kernels, but you can absolutely use sweet yellow corn or hominy in place of the white corn. The yellow corn will be slightly sweeter and hominy will give the chili that distinctive flavor similar to the masa in tamales. You can also use fresh or frozen corn kernels in the same amount.

Warm Spices For Chili

For this recipe, I used the following spices:

• chili powder
• cumin
• oregano
• salt/pepper
• garlic powder
• paprika
• brown sugar

When I was developing the recipe for this chili, I had a very specific flavor profile in mind: warm, spicy, rustic and undeniably Tex-Mex. I wanted the chili to have the flavor of a big pot that had been simmering for hours, without the hours part. This is supposed to be 30 minute spicy chili, after all!

For me, chili powder, cumin and oregano is the holy trinity of chili seasoning. It always gives that taste I’m looking for in chili and is the perfect warm spice blend.

The paprika is mainly to give the chili that beautiful deep red color, and the brown sugar is more for cutting the acidity of the tomatoes than it is for sweetening.

Tips For Making A Great Pot Of Chili

• Keep the meat on the chunkier side if you like a rustic chili. If you want more diner-style, break it up smaller.
• Add the spices while cooking the meat. The oils from the spices infuse with the meat fat and gives more flavor into each bite.
• Don’t worry too much about finely chopping the vegetables. Bigger pieces add to the rustic texture!
• As with most one pot meals, it’s even better the next day.

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30 Minute Spicy Turkey and Pepper Chili Recipe

INGREDIENTS  

• 2 tbso olive oil
• ½ yellow onion, chopped
• 1 green bell pepper, seeded and chopped
• ½ red bell pepper, seeded and chopped
• ½ jalapeno pepper, finely chopped
• 1 lb lean ground turkey
• 4 tbsp chili powder
• 1 tbsp dried oregano
• 1½ tsp cumin
• 1 tsp garlic powder
• 1 tsp paprika
• 1½ tsp salt
• ½ tsp ground black pepper
• 2-3 tbsp Tabasco or any other hot sauce, to taste
• 1 15oz can of diced tomatoes
• 2 tbsp tomato paste
• 1 16oz can red kidney beans, rinsed and drained
• 1 16oz can pinto beans, rinsed and drained
• 1 16oz can white or yellow sweet corn, drained

To Serve

• sour cream
• sliced green onions
• sliced jalapeno
• cilantro
• shredded cheese

INSTRUCTIONS 

• Heat the olive oil in a heavy bottomed pot over medium high heat.
• Add the onions and bell peppers and sautee for 5 minutes until starting to soften.
• Add in the turkey and break up the meat with a wooden spoon. For a rustic chili, break into chunkier pieces. For a smoother, diner-style chili, break the meat into finer pieces, like spaghetti sauce.
• Add in all of the dry spices (chili powder, oregano, cumin, salt/pepper, paprika, garlic powder) and hot sauce. Mix to combine.
• Add in the beans, corn, and jalapeno pepper. Stir to combine.
• Stir in the diced tomatoes, tomato paste, and 1/2 can of water. Bring to a simmer then lower the heat to medium low.
• Simmer the chili for 20-25 minutes, stirring occasionally and seasoning to taste.
• To serve, ladle into bowls and top with your favorite toppings. Most important step: Enjoy.