Jalapeño Turkey Chili

It’s summer time which means it’s time to add a little extra spice to your recipes. When it comes to Tampa summers you can always expect rainy days. There’s nothing better than curling up on the couch with the rain drizzling in the background, Bravo on the TV and a big bowl of chili. My Jalapeño Turkey Chili recipe is perfect for those summer gloomy days.



  • 1 lb. ground lean turkey
  • 4 large red tomatoes
  • 1 6 oz. can of tomato paste
  • 2 teaspoons minced garlic
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 2 teaspoons fresh basil
  • ¼ cup red kidney beans
  • ¼ cup of diced jalapeños
  • ¼ cup of water
  • 4 tablespoons olive oil



  1. Turn the crock-pot to high
  2. Wash and dice large tomatoes
  3. In a skillet, add tomatoes, 4 tablespoons of olive oil and a pinch of garlic salt
  4. Let tomatoes simmer until a thick stewed consistency is reached
  5. Add ground turkey to the crock-pot
    1. Tip: I typically cook the ground turkey prior to adding to the crock-pot, this helps bring down the total cooking time
  6. Add tomatoes to the crock-pot and stir
  7. Add all remaining ingredients to the crock-pot and stir
  8. Let simmer on a high heat for 2 hours
  9. Taste test a spoonful of chili to ensure a rich and flavorful consistency has been reached
  10. Enjoy!

PS: the chili tastes even better for lunch the next day! Somehow the flavors become even more bold overnight.



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