Though I haven’t been posting many recipes lately, I have still been cooking a lot! Mostly, I’ve been totally obsessed with Skinnytaste. The other day, I made her Cheesy Jalapeno Popper Baked Stuffed Chicken. D told me that he would be perfectly happy eating that every day for the rest of his life! It was seriously fantastic.
After making these, I had some cream cheese left over, so when I found this chili recipe, I jumped on it! I did make some alterations, which I will post below.
My thoughts? While it was good, it didn’t taste like jalapeno poppers. I knew I shouldn’t have put the jalapeno peppers in so early on in the recipe. Next time I make it, I will reserve them for near the end.
With that tidbit in mind, let’s get to the goods!
Jalapeno Popper Turkey Chili
Prep time: 5 minutes
Total Time: 45 minutes to 1 hour
Points +: 9
WPA Simply Filling: 1 (unless you’ve already met your daily oil requirement)
- 2 Tbsp olive oil
- 1 medium red onion, diced
- 1 small can diced jalapenos
- 3 cloves garlic, minced
- 1 lb lean ground turkey
- 2 Tbsp taco seasoning (see how to make your own here!)
- 1 14.5 oz can black beans, rinsed and drained
- 1 14.5 oz can corn, drained
- 1 14.5 oz can fire-roasted tomatoes
- 1/2 c salsa
- 2 c fat-free, reduced sodium chicken broth
- 3 Tbsp dried cilantro
- 4 oz. 1/3 less fat (Neufchatel) cream cheese, cubed
- Shredded reduced fat Mexican-style cheese for garnish
- Heat olive oil in a large stockpot until just smoking and add onion and garlic; cook on medium-high heat until onion is tender and garlic is fragrant.
- Add turkey; brown and crumble.
- Add taco seasoning; cook for 1 more minute.
- Add black beans, corn, tomatoes, salsa, broth, and cilantro. Reduce heat and simmer for 30 minutes.
- Add cream cheese and jalapenos; stir well to help it melt and mix in uniformly.
- Serve garnished with cheese.