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Southwest Chili

This gluten-free chili has a southwest flair made with corn, beans, and mild salsa for added flavor.

Ingredients

    • 1 tbsp (15 mL) olive oil
    • 1 medium onion, chopped
    • 1 lb. (450 g) ground turkey
    • 1 medium green bell pepper, seeded and chopped
    • 1 medium red bell pepper, seeded and chopped
    • 1 cup (250 mL) frozen corn
    • 1 tbsp (15 mL) Chili Mix
    • 1 can (15.5 oz./439 g) cannellini beans, drained and rinsed
    • 2 cans (7 oz./200 g each) mild salsa verde or tomato salsa
    • Sour Cream Chili Topping
    • 1 cup (250 mL) sour cream or Greek yogurt
    • 1 tsp (5 mL) Chili Mix
    • Optional toppings: Grated cheddar cheese, sliced green onions, chopped cilantro, crumbled tortilla chips

Directions

  1. Heat the oil in a large pot or Dutch oven over medium heat for 2–3 minutes. Add the onion and cook until softened, 2–3 minutes. Add the ground turkey and cook over medium-high heat for 6–8 minutes, breaking into crumbles.
  2. When the meat is no longer pink, add the remaining ingredients. Bring to a boil over medium-high heat then reduce to low and simmer 15–20 minutes, stirring occasionally.
  3. Meanwhile, prepare the sour cream chili topping. Stir together the sour cream and Chili Mix in a small bowl. To serve, top the chili with the sour cream mixture and other toppings, if you’d like.