Chili Con Pavo
Submitted by ahvrivera
Ground turkey chili with jalapeño, kidney beans, green chilis, and a surprise hit of briny Spanish olives and warm cloves. Leaner than beef chili but just as bold. Top with cheddar, cilantro, and a squeeze of lime.
YIELD
6 servingsPREP
25 minCOOK
35 minREADY
60 minPavo means turkey, and this chili proves that lighter meat can still bring serious swagger to the pot.
Ground turkey browns up with onion and fresh jalapeño, then simmers with canned tomatoes, kidney beans, diced green chilis, and a generous three tablespoons of chili powder. The secret weapons? Briny green Spanish olives and a whisper of ground cloves that add a savory depth you won’t expect but absolutely will notice.
Top it off with shredded cheddar, chopped cilantro, a squeeze of fresh lime, and a cool dollop of yogurt.
Pro Tips
- Break the turkey into small crumbles as it browns so the texture stays chili-like, not clumpy.
- Don’t skip the ground cloves. Just a tiny pinch adds a warm, aromatic undertone that ties everything together.
- The olives add salt, so taste the chili before adding any extra seasoning.
- Swap yogurt for sour cream if you prefer, but the tang of plain yogurt plays beautifully against the spice.
Ingredients
Directions
Slice olives; set aside.
In a 4 to 5 quart pan over high heat, combine turkey, onion, jalapeno, and oil.
Stir often until meat is crumbly and brown, about 20 minutes.
Stir in chili powder, green chilies, tomatoes (break up with a spoon) and juices, beans and liquid, cloves, and olives.
Simmer uncovered, to blend flavors, about 15 minutes.
Serve in bowls; offer toppings to add to taste.
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