Cozy up to a bowl of this hearty turkey chili made with beans, vegetables and a premium blend of Carolina® Jasmine Rice with Quinoa.
Heat oil in a Dutch oven or large saucepan set over medium heat; cook turkey for 5 to 8 minutes or until starting to brown. Stir in onion, jalapeño, garlic, chili powder, cumin, cayenne, salt and pepper. Cook for 3 to 5 minutes or until onion is slightly softened.
Stir in broth, 2 cups of water, kidney beans, tomatoes and sweet potatoes; bring to boil. Stir in rice with quinoa; cook for 13 to 15 minutes or until rice is tender and turkey is cooked through.
Ladle soup into bowls; top with tortilla chips, avocado and cilantro.
With everything that goes into this loaded one-pot chili, you’d be surprised that it cooks up in under 30 minutes! If you’re looking for a delicious and hearty dish made with whole ingredients, this recipe is as satisfying as a comforting bowl of soup can get.
Our Recipe Includes:
Vegetables: onion, jalapeño peppers, garlic, stewed tomatoes and sweet potatoes
Protein: quinoa and ground turkey
Grains: jasmine rice and kidney beans
Fats: avocado and olive oil
Toppings: crushed tortilla chips, cilantro, avocado, sour cream, shredded cheese, oyster crackers or large salty crackers
This turkey chili keeps well whether you’re enjoying it around the table for a weekend dinner or planning to eat throughout the week as a hearty winter lunch! For more comforting soup ideas, try this Red Pozole with Rice or a White Bean and Chorizo Rice Casserole.
For a spicy chili soup, this dish uses sautéed jalapeño and added cayenne pepper. However, if you want to take the heat up or down a notch, check out our guide to adding spice to food to see which is best for you.
Substitute ground chicken for ground turkey if preferred.