Between the flu virus, a cold virus, an allergic reaction and too many doctors office and urgent care visits I think it’s safe to say we’ve had a couple of weeks I’m happy to leave in the past. In the midst of all of this any cooking I did was mostly meant as survival and we existed on lots of easy soups and tacos for the majority of the time. I did get the idea, however, to create a new chili recipe that would be spicy enough to help clear out my sinuses. I’m not sure I’ve created the cure for the common cold or anything here, but if you are super stuffed up, this soup does help to get you breathing through your nose again, at least for a short while.
Granted, this recipe is nothing earth shattering, my mind doesn’t work that well when in the fog of all of that congestion. But, it does take some of my favorite aspects from some of my favorite chili recipes and combines them to make a chili that I will make again and again. In fact, I made it again right away when I was feeling better, because I wanted to get an actual taste test of it before sharing it with you, since I could basically taste nothing the first time I made it.
A couple of specifics about this recipe:
- You control the spiciness with the jalapeños and the chipotle chili powder. I left out the seeds from the peppers and used 1 teaspoon of chipotle powder for more of a mild spiciness. Want more? Add some of the seeds. Increase the chipotle.
- I left out the beans. You could add some if you like. I just wanted a chili that wouldn’t leave me with any tummy discomfort, especially when I was already feeling kind of rotten to start with.
- Add the seasonings to the turkey while you are cooking it. It really flavors the meat which just makes the whole chili taste so much better.
Ingredients
- 1 pound ground turkey (93% lean preferred)
- 2 jalapeno peppers
- 2 teaspoons chili powder
- 2 teaspoons ancho chili powder
- 1 teaspoon chipotle chili powder
- 1 teaspoon cumin
- 1 teaspoon dried cilantro
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 8 oz frozen sweet corn kernels
- 2 cans (14.5oz each) fire-roasted diced tomatoes
- 2 cups chicken broth
Instructions
- Heat skillet over medium high heat
- Add ground turkey and start to brown, breaking apart with spatula
- Remove ribs and seeds from jalapeños (if desired, leave in for more heat) and dice
- Add diced jalapeños to skillet with turkey and add all dried spices
- Stir well and continue to cook until turkey is browned and jalapeños are beginning to soften
- Add contents to slow cooker along with corn, tomatoes and broth
- Cover and cook on high for 2-3 hours or low for 4-6 (can cook on low for up to 8 hours)
- Serve with cheese and sour cream or as desired
More favorite soups for sick days:
Slow Cooker Spicy Chicken Soup
Slow Cooker Citrus Herb Chicken Noodle Soup
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