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.
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.