As the temperature drops and we start to crave cozy meals that warm us from the inside out, there’s no better time to experiment with hearty, soul-soothing recipes. Enter our Spicy Turkey Tenderloin Chili: a vibrant, satisfying dish that blends the lean, rich flavors of turkey tenderloin with a tantalizing array of spices and fresh ingredients. Perfect for a family dinner or a gathering with friends, this chili brings a delicious twist to a traditional favorite.

Why You’ll Love This Chili Recipe

This Spicy Turkey Tenderloin Chili isn’t just your average bowl of comfort food. It stands out with its combination of shredded turkey, creamy cannellini beans, sweet corn, and the smoky sweetness of roasted poblano and red bell peppers. The mix of ground cumin, smoked paprika, and a touch of cayenne pepper infuses each spoonful with a subtle heat that’s balanced by the freshness of garnishes like avocado slices and lime wedges. The crispy tortilla strips add a delightful crunch that rounds out each bite.

Ingredients You’ll Need:

1 pound turkey tenderloin, cooked and shredded
2 cans (15 ounces each) cannellini beans, drained and rinsed
1 cup sweet corn, fresh or frozen
1 poblano pepper, roasted and diced
1 red bell pepper, roasted and diced
1 medium onion, chopped
3 cloves garlic, minced
2 teaspoons ground cumin
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper
4 cups chicken broth
Salt and pepper to taste
1 tablespoon olive oil
Avocado slices, for garnish
Lime wedges, for garnish
Crispy tortilla strips, for garnish

Step-by-Step Instructions:

Sauté the Base Flavors: Start by heating a tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and sauté until it turns translucent, releasing its sweet, aromatic flavor.
Spice It Up: Stir in the minced garlic, ground cumin, smoked paprika, and cayenne pepper. Let the mixture cook for 1-2 minutes until the spices bloom and become fragrant.
Combine the Ingredients: Add the shredded turkey tenderloin, cannellini beans, sweet corn, roasted and diced poblano and red bell peppers. Pour in the chicken broth and stir to combine.
Simmer to Perfection: Bring the chili to a gentle simmer and season with salt and pepper to your taste. Let it cook on low heat for 20-25 minutes, allowing the flavors to meld and deepen.
Serve and Garnish: Once the chili is ready, ladle it into bowls and top with creamy avocado slices, a squeeze of fresh lime juice, and crispy tortilla strips for added texture.

Tips for the Perfect Bowl

Roast Your Peppers: For added depth of flavor, ensure you roast the poblano and red bell peppers until their skins are blistered. Peel and dice them before adding to the pot.
Adjust the Heat: Love extra heat? Feel free to increase the cayenne pepper or add a diced jalapeño to the sauté step.
Garnish Galore: Besides avocado and lime, other great toppings include chopped cilantro, shredded cheese, or a dollop of sour cream.

Why This Chili Deserves a Spot in Your Rotation

Not only is this Spicy Turkey Tenderloin Chili a healthy alternative to traditional beef-based chilis, but it also brings a unique blend of flavors that’s both comforting and exciting. The use of turkey tenderloin keeps the dish light yet filling, while the array of spices and roasted vegetables provide layers of taste and texture.

So next time you’re in the mood for something hearty and heartwarming, grab your favorite pot and whip up this chili. One bite and you’ll see why it’s bound to become a go-to recipe for cozy evenings at home.

Spicy Turkey Tenderloin Chili

Author: Alice

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Description

Warm up your soul with our Spicy Turkey Tenderloin Chili! This recipe blends tender turkey tenderloin, creamy cannellini beans, sweet corn, and a mix of fire-roasted poblano and red bell peppers. Infused with a tantalizing spice mix, it’s a perfect bowl of comfort. Garnish with fresh avocado slices, lime wedges, and crispy tortilla strips for an extra burst of flavor. This chili is a flavorful twist on the classic!

Ingredients

– 1 pound turkey tenderloin, cooked and shredded
– 2 cans (15 ounces each) cannellini beans, drained and rinsed
– 1 cup sweet corn, fresh or frozen
– 1 poblano pepper, roasted and diced
– 1 red bell pepper, roasted and diced
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 2 teaspoons ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon cayenne pepper
– 4 cups chicken broth
– Salt and pepper to taste
– 1 tablespoon olive oil
– Avocado slices, for garnish
– Lime wedges, for garnish
– Crispy tortilla strips, for garnish

Instructions

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté until translucent.
2. Stir in the minced garlic, ground cumin, smoked paprika, and cayenne pepper; cook for an additional 1-2 minutes until fragrant.
3. Add the shredded turkey tenderloin to the pot, followed by the cannellini beans, sweet corn, diced poblano, and red bell peppers.
4. Pour in the chicken broth and bring the mixture to a gentle simmer. Season with salt and pepper to taste.
5. Let the chili simmer on low heat for about 20-25 minutes to allow the flavors to meld. Adjust seasoning if necessary.
6. Serve hot, topped with slices of avocado, lime wedges, and crispy tortilla strips for a delightful crunch.

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