Turkey Chili


  • 2 Tbs oil.( or enough to cover bottom of dutch oven.)
  • 1 lb Ground Turkey or Ground Beef
  • 1 Medium Onion Diced
  • 1 Jalapeno Pepper seeded and Diced
  • 1 tsp minced canned chipotle peppers in adobo sauce
  • 1 14.5 Ounce Delmonte Petite Cut Diced Tomatoes ( do not drain)
  • 1 15 Ounce Contadina Tomato Sauce
  • 1 15.5 Ounce Can Light Red Kidney Beans ( Drained and Rinsed)
  • 2-3 TBS Sheilah's Mexican Spice Mix
  • For Toppings:

    1. In a small bowl, mix 1/2 cup sour cream with 1 TBS of fresh squeezed lime juice. Set aside in refrigerator.

    2. Shredded Monetary Jack Cheese or any Mexican style cheese.

    CHILI SPICE MIX: ( use 2-3 TBS per pound of meat)

    4 Tbs chili powder

    1 tsp garlic powder

    2 Tbs ground cumin

    3 tsp brown sugar

    2 tsp crushed red pepper flakes

    1/2 tsp cayenne pepper

    1 tsp dried oregano

    2 tsp paprika

    4 tsp salt

    4 tsp black pepper


    In a medium size bowl, mix all ingredients. Store in air tight container.

    Cooking Instructions:

    1. Add oil to dutch oven, saute onion and pepper until tender.

    2. Add ground Turkey or Beef and saute until  is cooked.

    3.  Add chipotle chilies, diced tomatoes, tomato sauce,
     2-3 Tbs Spice mix , 1 tsp salt and drained kidney beans.

    4. Stir, cover and simmer on low heat for 1 hour.

    *To serve , top each bowl of chili with a handful of shredded cheese and a dollop of Lime Sour Cream.