Looking for a crowd-pleaser on Football Sunday? This spicy turkey chili is ready in just 30 minutes and it’s so good, I made it two weeks in a row!
We’re in the thick of winter and all I want are easy comfort meals to warm me up. Chili is one of my favorite dishes to make this time of year and it’s a really great way to clean out your fridge because you can add a variety of veggies. In this version, I use carrots and celery but bell pepper would also work great.
Be sure to add your favorite toppings as well. I used avocado, sour cream, and cilantro but it’s also great to add shredded cheese, chopped red onion, or jalapeno for an extra kick.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
Ingredients: 4 servings
- 1 lb ground turkey
- 1 28 oz can diced tomatoes
- 4 large carrots, peeled and chopped
- 2 celery stalks, diced
- 1 yellow onion, diced
- 2 cups frozen cauliflower rice
- 1 tsp cumin
- 1 tsp garlic salt
- 1/2 tsp chili powder
- 1/4 tsp red pepper flakes
- 2 chipotle peppers in adobo sauce
- 3 tbsp parmesan cheese
- Olive oil spray
- Salt and pepper to taste
- Optional toppings: fresh cilantro, sour cream, guacamole/avocado, diced red onion, jalapenos, shredded cheese
Start by prepping your veggies. Spray a large pan with olive oil spray and allow the pan to heat up. Add the onion and cook until translucent, 2-3 minutes. Next, add in the carrots and celery and stir occasionally until they start to soften another 6-7 minutes.
Once the veggies have cooked together, add in the ground turkey and the spices and cook until just browned, 6-7 minutes. Make sure to break up all the turkey.
Next, add in the tomatoes and allow the mixture to begin to simmer.
Add in the chipotle peppers in adobo sauce and the cauliflower rice. Let simmer for 10 minutes. Add in the parmesan cheese and give the pan a final mix. Add in additional spices if desired, depending on your spice tolerance, and serve with your favorite toppings!