Chipotle Turkey Chili

You know you are not-over-vacation-mode yet when
 ..your bags are still unpacked
 ..and cant stop saying Oh South Beach, ah South Beach
Yes, I am still stuck – thinking about gorgeous 80 degree weather, long walks by the beach, & how everything was so serene. 


..In spite of great weather, good food, and everything,  I kinda missed home-cooked meals and my cozy bed. I was pretty excited to be back in my kitchen and make something that I have been thinking about for a long time now- Chipotle Turkey Chili. 


I can go on and on about this chipotle turkey chili or why I can eat this straight for several meals because – it was so hearty, full of flavor, comforting yet healthy because there is lean ground turkey, beans and sweet potatoes!

I added chipotle peppers in adobo sauce for the extra oomph factor, a lot of it actually, smoky peppers in spicy sauce worked very well with chunky turkey, beans in concoction of onions & tomatoes.


Chipotle peppers are a smokey, firey chili pepper made by smoking jalapeno peppers. Photo Source
Its an easy, one pot dish with chock full of nutrients as well as taste. Great for weeknights, and lunch next day. Just remember to store them properly! It takes about 45 minutes to hour but while the chili is simmering you can catch up on your favorite shows and before you know it, its ready :) 

Chipotle Turkey Chilli

serves: about 4


1-15 oz can light kidney beans, drained, rinsed
1 large onion, chopped
4-5 garlic, minced
1 medium sweet potatoes, cubed
2-3 cans beer ( may substitute water or broth)
1-7.5 oz chipotle peppers in adobo sauce , chopped (use less if you dont like spicy)
vegetable oil (for sauteing onions and turkey)
2 teaspoon cumin
2 teaspoon oregano
salt & pepper 
low-fat yogurt/ sour cream/sprinkle cheese (optional) 


-In a medium sauce pan or pot, sautee onions until translucent and add garlic
-Place turkey in the pan and let it cook until it is evenly brown
-Stir in sweet potatoes for 5-7 minutes, mixing with other ingredients
Add tomatoes, beans, spices and use only half chipotle peppers to the pot
-Pour 2 beers and bring it to boil, reduce the heat and let it simmer 
-Add additional 1 can of beer if needed
-Allow it to simmer for 35-40 minutes or until it reaches thick consistency
-Towards the end, add the remaining chipotle peppers for a prominent smoky flavor 
-Adjust the taste & remove from heat
-Serve it with a dollop of sour cream or yogurt or sprinkle cheese on top

I am sending this recipe to Jenn Cuisine where we all are sharing a comfort dish for people who in need, particularly to those who are affected by the hurricane Sandy. Please go to this link to see other food bloggers dish. 


  1. says

    Hope you had a lovely holiday, Dixya…and by the sounds of it, you sure did! I am starting to get excited about my vacay to London next month. Although it’s the complete polar end of a beach, I am looking forward to experiencing “real” winter after so long!

  2. says

    This sounds (and looks) delicious! And a simple enough recipe for me to follow! I have a LOT of leftover beer from the halloween party as well, so will definitely try it out! 😀

  3. says

    Thanks for helping to spread the word – I hope we are able to reach a lot of people and really affect some good for those that need assistance from the devastation of Hurricane Sandy.

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