Turkey Jalapeno Popper Chili

Stock Photo
Stock Photo

Hey everybody! Here is the chili recipe I made during the latest podcast. I like eating things that are nuclear hot, so I added an extra jalapeno and used extra spicy salsa. It gave my buddy hiccups at the superbowl gathering I was at.

  • 2 tablespoons olive oil
  • 1 medium red onion, finely chopped
  • 2 jalepeno peppers, finely chopped
  • 3 cloves garlic, minced
  • 1 pound ground turkey
  • 2 tablespoons taco seasoning
  • 1 (14.5 ounce) can black beans, drained and rinsed
  • 1 (14.5 ounce) can corn, drained
  • 1 (14.5 ounce) can fire roasted tex-mex tomatoes (I found mine at Wal-Mart; if you can’t find it, just use regular diced tomatoes)
  • 1/2 cup salsa
  • 1 (14.5 ounce) can broth (I used chicken, but feel free to substitute with beef or vegetable broth)
  • 1/2 cup chopped cilantro
  • 4 ounces cream cheese, softened
  • garnish with Mexican cheese, additional cilantro, jalepeno and sour cream, if desired


  1. Heat oil in a large stock pot. Add diced onion, jalepeno, and garlic, and saute until veggies are tender. Season with salt and pepper to taste.
  2. Add the ground turkey to the pot and brown all over. Add the taco seasoning and cook for a minute longer.
  3. Add beans, corn, tomatoes, salsa, broth and cilantro. Allow the chili to simmer lightly, and cook for 30 minutes.
  4. Add cream cheese to the chili and stir until melted and creamy. Garnish with cheese, cilantro, sour cream and jalepenos, if desired.


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