Southwest Turkey Chili

Southwest Turkey Chili

Servings: 4   |   Preparation: 40 Mins


  • 1 package (12 oz.) Rosina Turkey Meatballs
  • ½ yellow onion, diced
  • 1 carrot, diced
  • 1 celery stalk, diced
  • ½ red bell pepper, diced
  • 1 ¾ teaspoons chili powder
  • 1 teaspoon cumin
  • ½ teaspoon dried oregano
  • ⅛ teaspoon cayenne pepper
  • ½ teaspoon salt
  • ½ can (28 oz.) diced tomatoes
  • 1 ¾ cups chicken stock
  • ½ can red kidney beans, drained and rinsed
  • 1 cup frozen corn
  • ½ 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 saute for 7 minutes stirring frequently. Add the crumble meatballs to the vegetables. Mix in the chili powder, cumin, oregano, cayenne, 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 reduce heat to loww. Simmer for 30 minutes until thick. To serve, spoon into bowls and top with desired toppings.