This Southwest style chili recipe is made with both turkey and ground beef! It's full of veggies and makes a satisfying meal for those cool weather evenings or anytime you're craving comfort food!
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Who doesn't love a big bowl of chili on a chilly day?
I made this chili even though our weather is still hot.
Why?
Because I'm the mom and I can! 😃
Seriously, can you even believe how often we have to cook for our families? Some days, a one pot meal is all I can muster!
The good news is that this chili is full of healthy, grass fed meats and veggies! It slow simmers all day so once the prep is done, there's nothing much left to do other than nibble on bon bons and recline on the sofa watching soap operas all day.
Haha, yeah right! That is not me at all!
...although bon bons sound awfully tempting 😊
This easy Southwest chili recipe is perfect for busy moms (and bloggers) who are running around all day, trying to keep the chaos under control!
In all honesty, I have a great chili recipe from my mom-in-law that I rely on. However, today I didn't have all the ingredients (and was too busy to run to the store) so I decided to improvise.
Normally my chili always has kidney beans and stewed tomatoes. Today I went with some more Southwest flavors, and it turned out great! I used black beans instead of kidney beans and a can of diced tomatoes with a small can of tomato sauce replaced the large can of stewed tomatoes.
I also added garlic, which usually doesn't make an appearance in my chili recipe. But I only had 1/2 of an onion, and decided to throw some minced garlic into the mix.
With a one-pot meal like this, unless you try something totally crazy, it usually works out! Simmering all day means the flavors meld and blend together. This recipe turned out so well that everyone gave it a thumbs up and I definitely plan to make it this way again! Keep reading for a printable recipe card.
Hence the blog post...now that it's written down, I can refer back to it as well!
Ingredients for Southwest Style Chili
(Serves 4-6)
- 1/2 onion, diced
- 3 cloves garlic, minced
- 4 celery ribs diced
- 2 jalapenos, ribs and seeds removed, diced
- 6 mini bell peppers, seeded and diced (or 1 bell pepper)
- 1 lb grass fed ground beef (I buy mine at Aldi)
- 1 lb ground turkey
- 1 14 oz can diced tomatoes
- 1 4 oz can tomato sauce
- 1 14 oz can organic black beans
- 2 tsp Worchestershire
- 1/2 cup beef broth
- 5-6 tablespoons chili powder
- 1 tsp cumin
- 1 tsp garlic powder
- 1/4 tsp tumeric*
- 1/4 tsp red pepper (cayenne)*
- 3-4 grinds of sea salt
- 2-3 grinds of black pepper
- 1 Tablespoon oil
* I try to add these seasonings to most of my dishes because they're so healthy and good for you and full of health benefits!
Note: if you're sensitive to spicy foods maybe eliminate the jalapeno and use only 1/8 teaspoon of cayenne
How to make southwest style chili
- Dice veggies and add to 1 tsp oil in preheated Dutch oven(or other heavy pot that can be on the heat for hours). Sprinkle with salt and close the lid so veggies can steam and soften. Let them cook for 5-8 minutes.
- Add ground meat and break up with wooden spoon or ground beef masher.
- Cook, stirring occasionally, until meat is cooked through.
- Drain juices and oil.
- Add the remaining ingredients. Bring to boil, reduce to simmer and cook for 4-5 hours, allowing flavors to blend. Stir occasionally to prevent sticking.
I like to keep the lid on with the steam vent open. This keeps moisture inside the pot and prevents the chili from drying out until it's time to serve. Speaking of serving, you're missing out if you're not topping your chili with all the things! Read on to find out what our favorite chili toppings are!
What to serve with southwest chili
My mother-in-law says that when she was growing up, her mom served chili over mashed potatoes or rice. Weird, huh? But yummy!
We like to top this southwest chili with more south-of-the-border flavors like fresh tortilla chips (HEB makes the best!), jalapenos, avocado, sour cream and grated cheddar cheese.
It makes such a satisfying bowl of comfort food.
Speaking of bowls, these salad bowls from Sweese are new. They're 28 oz, which is very generous, and we love using them for soup, stew, pasta, and chili! They're big enough that they contain a healthy portion of food, with enough room so you don't make a mess!
And they have a fun shape, kind of oblong.
The most important thing is these bowls are big enough so you have room to really pile on the toppings! I like to stick tortilla chips around the edges of the bowl, right into the chili!
Oh man, get into my mouth right now!
I hope you try this recipe and let me know what you think of my southwest style chili!
Click here for a free printable recipe card
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