Southwest Turkey Chili

Southwest Turkey Chili

Servings: 4   |   Preparation: 40 Mins


  • 1 (12 oz.) package Rosina Turkey Meatballs
  • 1/2 yellow onion, diced
  • 1 carrot, diced
  • 1 celery stalk, diced
  • 1/2 red bell pepper, diced
  • 1 3/4 teaspoons chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon dried oregano
  • 1/8 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • 1/2 (28 oz.) can diced tomatoes
  • 1 3/4 cups chicken stock
  • 1/2 can red kidney beans, drained and rinsed
  • 1 cup frozen corn
  • 1/2 can cannellini beans, drained and rinsed
  • Optional toppings: cheddar cheese, avocado, cilantro, sour cream


Cook turkey meatballs according to package directions. Allow to cool, crumble the meatballs and set aside. Place oil in a large sauce pan over medium heat. Add the onion, carrot, celery, and red bell pepper and sauté for 5-7 minutes, stirring frequently. Add the crumbled turkey meatballs to the sautéed vegetables. Add in the chili powder, cumin, oregano, cayenne pepper and salt while stirring to evenly mix in all the spices. Add the diced tomatoes, chicken stock, kidney beans, corn, and cannellini beans. Bring to a boil and then reduce heat to low and allow to simmer for 30 minutes until thickened. Taste and adjust seasoning as necessary. To serve, spoon into bowls and top with suggested optional toppings.