Dutch Oven Southwest Turkey Chili

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There’s something about setting a Dutch oven into a bed of coals and letting dinner take its time. Dutch Oven Southwest Turkey Chili is the kind of pot you start while camp chairs are still unfolding—then it slowly perfumes the whole site with toasted cumin, chili powder, and that sweet-savory aroma of tomatoes bubbling down.

Ground turkey keeps the chili hearty without feeling heavy, and it welcomes big, bold add-ins: beans for body, corn for little pops of sweetness, and plenty of tomatoes to build a rich, spoon-coating broth. As it campfire-simmers, the flavors tighten up and deepen, and you can nudge the heat level to match the night—mild for family-style bowls or spicier for cold-weather diehards.

The best part is how camp-friendly it is: one pot, minimal fuss, and forgiving timing. Let it burble while you tend the fire or rinse off trail dust, then serve it straight from the Dutch oven with whatever you packed—crackers, tortillas, or a handful of shredded cheese—before the evening chill settles in.

Dutch Oven Southwest Turkey Chili

Hearty ground turkey chili loaded with beans, tomatoes, corn, and Southwest spices—slow-simmered in a Dutch oven for a nourishing bowl perfect for crisp evenings around the campfire.
Servings 6 servings
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes

Equipment

  • 12" Dutch oven
  • Long-handled spoon
  • Knife
  • Cutting board

Ingredients

  • 2 tbsp olive oil
  • 1 1/2 lbs ground turkey
  • 1 large yellow onion diced
  • 1 green bell pepper bell pepper diced
  • 2 cloves garlic minced
  • 2 tbsp chili powder
  • 1 tbsp ground cumin
  • 1/2 tsp smoked paprika
  • 1 (14.5 oz) can diced tomatoes
  • 1 (15 oz) can black beans drained
  • 1 (15 oz) can kidney beans drained
  • 1 (15 oz) can corn kernels drained
  • 1 1/2 cups chicken broth
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 cup fresh cilantro chopped, for garnish

Instructions

  • Heat olive oil in Dutch oven over coals. Add turkey, onion, and bell pepper. Cook, breaking up meat, until browned, 8–10 minutes.
  • Stir in garlic, chili powder, cumin, and smoked paprika. Cook 1 minute until fragrant.
  • Add tomatoes, beans, corn, chicken broth, salt, and pepper. Stir well.
  • Cover and simmer over medium coals for 30 minutes, stirring occasionally.
  • Taste and adjust seasoning. Serve hot, topped with fresh cilantro.

Notes

Rotate Dutch oven and lid for even heating. For thicker chili, remove lid for last 10 minutes. Leftovers reheat well for next-day lunches.
Course: Dinner
Cuisine: American
Keyword: beans, campfire, chili, dutch oven, fall camping, one-pot, turkey

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