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Spicy Chipotle-Turkey Chili

Oxmoor House
Prep time 5 mins
Cook time 10 mins
Yield 6 servings (serving size: 1 1/3 cups)
Add heat and smokiness to this robust chili with a hint of chipotle chili powder. This Southwestern seasoning is made by grinding smoke-dried jalapeños into a powder. Look for it in the spice aisle along with regular chili powder.


  • 1 tablespoon vegetable oil
  • 1 pound ground turkey
  • 1 large poblano pepper, seeded and finely chopped
  • 2 cups water
  • 1 teaspoon chipotle chili powder (such as Spice Islands)
  • 2 (16-ounce) cans pinto beans, rinsed and drained
  • 1 (16-ounce) jar mild salsa
  • Shredded cheddar cheese (optional)

Nutrition Information

  • calories 234
  • caloriesfromfat 0.0 %
  • fat 10.5 g
  • satfat 2.5 g
  • monofat 4.3 g
  • polyfat 3.5 g
  • protein 17.4 g
  • carbohydrate 14.6 g
  • fiber 3.2 g
  • cholesterol 65 mg
  • iron 3.7 mg
  • sodium 812 mg
  • calcium 33 mg

How to Make It

  1. Heat oil in a medium saucepan over medium-high heat. Add turkey and poblano pepper; cook 5 minutes or until turkey is browned; stir to crumble. Stir in water and next 3 ingredients. Cover and bring to a boil. Mash beans lightly with a potato masher until soup is slightly thickened; ladle evenly into 6 bowls. Garnish with cheddar cheese, if desired.

  2. Serve with: Corn Muffins

Cooking Light Fresh Food Fast Weeknight Meals