Spicy Adobo Turkey Chili

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I am a MASSIVE Green Bay Packer fan.  Like beyond a fan.  A part “owner”, seeing as the Packers are the only NFL team that are publicly owned.  Football season has turned into quite the tradition in our family – we manage up to 5 fantasy football teams, I cheer for Michigan on Saturdays and Green Bay on Sundays, I spend the week discussing lineups with my dad, and I plan football watching menus all season long!  A huge staple on any game day buffet table is a good, tasty, tons-o-toppings chili.

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Normally, I’d wait to spread the joy until next season.  BUT, seeing as we just got a snowstorm last night, it seems mighty appropriate!  What do they say about March?  In like a lion and out like a lamb?  Yeah.  That’s definitely happening.



If you haven’t had adobo peppers before, they’ll the ultimate pantry item.  I use them in this Chipotle Chicken Salad and it’s such a fantastic smokey heat I can’t get enough of!  If you want a more mild chili, reduce the serrano peppers and cayenne pepper – but I have to admit, the flavors go so well together!  Try this chili this weekend and cross your fingers for spring soon!

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Spicy Adobo Turkey Chili
Recipe type: Soup, Chili
Prep time: 
Cook time: 
Total time: 
Serves: 10 servings
This is a classic turkey chili with a kick! Top with plain greek yogurt, shredded cheese, and chopped green onions for some extra shazam.
  • 1 tbsp. olive oil
  • 1 yellow onion, chopped
  • 4 garlic cloves, minced
  • 2 serrano peppers, chopped (remove seeds and membrane inside)
  • 2 adobo peppers, chopped
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1½ lb. ground turkey
  • 1 15 oz. can tomato sauce (no salt added)
  • 3 tbsp. tomato paste
  • 1 28 oz can crushed tomatoes (no salt added)
  • 1 15 oz. can kidney beans (no salt added), drained and rinsed
  • 1 15 oz. can petite diced tomatoes (no salt added)
  • 1½ tbsp. adobo pepper sauce from can
  • 3 tbsp. chili powder
  • 1½ tsp. salt
  • ½ tsp. freshly ground black pepper
  • 2 tsp. brown sugar
  • 2 tsp. oregano
  • ¼ tsp. cayenne pepper
  • Toppings: shredded cheddar cheese, plain greek yogurt, chopped green onions
  1. Heat olive oil in a large soup pot over medium heat. Add onion and garlic and sauté until soft, about 4 minutes.
  2. Add turkey to brown. Drain any extra liquid that forms.
  3. Add peppers, tomato sauce, paste, crushed tomatoes, diced tomatoes, kidney beans, adobo sauce, and all spices. Stir until combined.
  4. Cover and cook over low heat for about an hour.
  5. Enjoy! Add any extra toppings like cheese, onions, plain greek yogurt, and green onions.


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