No more boring burritos: these are filled with saucy shredded dark-meat chicken, tangy cilantro rice, refried beans and melty cheese all rolled up in a soft flour tortilla and then pan-fried for a crispy, flaky finish. These filling and flavorful chicken, rice, and bean burritos can be served right away or frozen for later (you’ll […]
No more boring burritos: these are filled with saucy shredded dark-meat chicken, tangy cilantro rice, refried beans and melty cheese all rolled up in a soft flour tortilla and then pan-fried for a crispy, flaky finish.
These filling and flavorful chicken, rice, and bean burritos can be served right away or frozen for later (you’ll never be satisfied with a store-bought frozen burrito again!)
Frozen burritos are a staple in our house: easy to pull out and heat up when you just can’t bear the thought of cooking (it happens to all of us).
But the problem with most store-bought frozen burritos is that they just aren’t very good. Dry, chewy tortillas and a measly amount of bland filling… they’re just not satisfying in the least.
So we set out to make our own, with an ultra flavorful shredded chicken filling along with cilantro rice, refried beans, and plenty of melty cheese to top it all off.
That alone would make for one satisfying burrito, but we took it one step further and toasted them, resulting in a flaky finish and an almost pastry-like crunch.
I make chili at least every other week during the fall and winter months, so naturally I’ve come up with quite a few variations of our classic chili recipe over the years. This Turkey Chili is a little bit lighter and is chock full of colorful vegetables. It’s the perfect chili recipe for the transition season when the leaves are just starting to fall but the air is still a little on the warm side. ;)
What’s in Turkey Chili?
Turkey chili starts with a similar base as a classic chili recipe: ground meat cooked in a rich and flavorful tomato-based sauce, and seasoned with tons of warm spices. Because ground turkey has a lighter flavor, we went with a lighter, zestier flavor profile and added a ton of colorful vegetables and beans.
Ingredients for Turkey Chili
Here’s what you’ll need to make turkey chili:
Ground Turkey: Opt for dark meat turkey or ground turkey with at least a little fat. Extra-lean ground turkey breast can get a little dry and tough when simmered in chili.
Onion and Garlic: Every good chili starts with onion and garlic to create a deeply savory flavor base! I went with four cloves of garlic for this recipe, but feel free to measure with your heart. ;)
Poblano Pepper & Corn: A diced poblano pepper and some frozen corn kernels add a lot of flavor and color to this chili, making it extra festive. Poblanos can be spicy, though, so if you need a mild heat, skip the pepper or substitute with a green bell pepper.
Beans: A combination of kidney beans, black beans, and pinto beans adds even more color, texture, and flavor to this chili. The beans are very flexible, so if you only want black beans or kidney beans, you can certainly substitute them to fit your needs.
Tomatoes: Diced tomatoes add texture to our chili while tomato paste helps thicken the sauce and adds a really rich tomatoey flavor.
Herbs & Spices: The secret to the sauce! We use our homemade chili seasoning, which is a mix of chili powder, cumin, oregano, garlic powder, onion powder, salt, and pepper, to season our turkey chili.
Make it Vegetarian
This turkey chili is super easy to make vegetarian. Simply swap the ground turkey with an extra can of beans (kidney, black beans, or even pinto beans), or your favorite meat substitute, like soy crumbles.
Slow Cooker Instructions
Chili is a great slow cooker recipe. To make this turkey chili in your slow cooker, first brown the ground turkey in a skillet, then add it to the slow cooker with all of the other ingredients (reduce the water to 1 cup). Cook the chili on high for 3 hours or low for 6 hours.
How to Store Leftovers
After cooking the turkey chili, divide it into single-serving containers and store in the refrigerator for 4-5 days. Once chilled in the refrigerator, you can transfer some to the freezer for longer storage (about 3 months).
To reheat the chili, either microwave on high, stirring occasionally, until heated through. Or add to a sauce pot and cook over medium-low, stirring often, until heated through.
What to Serve with Turkey Chili
Chili and cornbread were made for each other, so try pairing this turkey chili with our Jalapeño Cheddar Cornbread or Sweet Potato Cornbread. And don’t forget the toppings for your chili! Try adding a sprinkle of cheddar cheese, sliced green onions, or cilantro. Or maybe a dollop of sour cream, some corn chips, or pickled jalapeños.
Add the olive oil and ground turkey to a large pot and cook over medium heat until the turkey is cooked through. Break the ground turkey up into pieces as it cooks.
While the turkey is cooking, dice the onion and poblano pepper, and mince the garlic. Add the onion, poblano, and garlic to the pot and continue to sauté for a few minutes more, or until the onions are soft and translucent.
Add the canned beans (drained), frozen corn (no need to thaw), diced tomatoes (with juices), tomato paste, chili powder, cumin, oregano, onion powder, garlic powder, salt, pepper, and water. Stir to combine.
Place a lid on the pot and allow the chili to come up to a simmer. Once simmering, reduce the heat to medium-low and continue to simmer for 30 minutes (or longer, if preferred), stirring occasionally. After 30 minutes, taste and adjust the seasoning to your liking, then serve.
Add 2 Tbsp olive oil and one pound of ground turkey to a large pot. Cook over medium heat until the ground turkey is cooked through.
While the turkey is browning, mince four cloves of garlic, dice one yellow onion, and dice one poblano pepper. Add the garlic, onion, and pepper to the pot and continue to cook and stir over medium heat until the onions have softened.
Next, add one 15oz. can of kidney beans (drained), one 15oz. can of black beans (drained), one 15oz. can of pinto beans (drained), one 15oz. can of fire-roasted diced tomatoes (with juices), one 6oz. can of tomato paste, 1 cup frozen corn kernels, 1 Tbsp chili powder, 1 tsp cumin, ½ tsp dried oregano, ¼ tsp garlic powder, ½ tsp onion powder, ¾ tsp salt, ¼ tsp pepper, and 2 cups water to the pot.
Stir everything to combine, then place a lid on the pot and allow it to come up to a simmer.
Once simmering, reduce the heat to medium-low and let it simmer for 30 minutes. Give it a taste, adjust the seasoning to your liking, and serve!
And don’t forget to pile it high with your favorite chili toppings!
