Hearty Southwestern-Style Chili

This southwestern chili is extremely easy to make, hearty, healthy, and delicious. Customize this recipe by adding or eliminating ingredients, and it will be a once-a-week type meal during those cold winter days. It tastes even better the next day, so make sure to prepare enough to have leftovers!


8 servings


1 pound ground turkey or chicken
1 cup chicken broth
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can pinto or kidney beans, drained and rinsed
1 (14.5 oz) can fired roasted diced tomatoes
1 tablespoon tomato paste
1 (15.25 ounce) can whole kernel corn, drained
2 bell peppers (red and/or green), diced
3/4 cup chipotle sauce or other hot sauce
1/2 medium onion, finely diced
2 tablespoons garlic, minced
2 tablespoons olive oil
1 package chili seasoning
2 tablespoons Worcestershire sauce
salt and pepper, to taste


Heat olive oil over medium heat in pot. Add onions and stir until fragrant and tender, about 1 to 2 minutes. Stir in garlic, and cook for another minute. Lightly season ground turkey or chicken with salt, pepper and Worcestershire sauce, then transfer the meat to the pot, stirring frequently until browned.

Add chili seasoning, and stir until completely mixed in. Add chicken broth and let simmer for about 5 minutes. Next, add diced bell peppers, rinsed beans, tomatoes (with liquid), tomato paste, and chipotle sauce. Stir ingredients until well incorporated and let simmer for 25 to 30 minutes, stirring occasionally.

Finally, carefully mix in the corn with the rest of the chili -- try to avoid breaking the shape of the beans or the chili will become "mushy." (Unless you like that consistency, then break away!) Let simmer for another 5 minutes.

Garnish with sour cream, cheddar cheese, and finely diced raw onion, if desired.

Additional Information

If you notice the chili is too "soupy" combine corn starch and water with a 1:2 part ratio and stir into the chili and let simmer until it is thickened.

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