Here I ago again, another dish with the flavors of a jalapeño popper. One of these days I am going to have to try and make an actual jalapeño popper. Maybe the next time jalapeños are on sale I will buy a bunch and make an actual jalapeño popper.
Alright, back to the dish. This chili is delicious with a hint of spice and creaminess. It is a great chili to warm up with on a cold day. Just remember if you do not like a lot of heat, you will want to remove the seeds from the jalapeños. Of course I left them in since I like things nice and spicy.
Jalapeño Popper Turkey Chili
Ingredients:
- 2 tablespoons olive oil
- 1 medium red onion, finely chopped
- 2 jalapeños, finely chopped
- 3 cloves garlic, minced
- 1 pound ground turkey
- 2 tablespoons taco seasoning
- 14.5 ounce can black beans, drained and rinsed
- 14.5 ounce can corn, drained
- 14.5 ounce can fire roasted te-mex tomatoes
- 1/2 cup salsa
- 14.5 ounce can low sodium chicken broth
- 1/2 cup cilantro
- 4 ounce cream cheese, softened
- cheese
- cilantro
Directions:
- Heat oil in a large stock pot over medium high heat.
- Add in onion, jalapeño, garlic and sauté veggies until tender. Season with pepper to taste.
- Add in the ground turkey and cooked until browned all over.
- Add in the taco seasoning and cook for about 1 minute.
- Add in beans, corn, tomatoes, salsa, broth and cilantro.
- Simmer the chili lightly for 30 minutes.
- Add in the cream cheese and stir until melted and creamy.
- Serve and garnish if desired.
Serves: 6
Calories: 307
Total Fat: 9.9g
Saturated: 2.5g
Polyunsaturated: 0g
Monounsaturated: 0g
Trans: 0g
Cholesterol: 56.7mg
Sodium: 464.3mg
Potassium: 184.1mg
Total Carbs: 29.9g
Dietary Fiber: 6.2g
Sugars: 8.6g
Protein: 24.8g
Vitamin A: 10%
Vitamin C: 26.5%
Calcium: 7.6%
Iron: 16.7%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Kitchen Meets Girl.