Farm Smart® Turkey Chili


  1. In a large, wide pot, heat ¼ cup salad oil and brown turkey in batches to deep golden brown. Remove to another pot.
  2. Heat another ¼ cup oil and brown diced onions, adding garlic about halfway through. Stir continuously.
  3. Add the chicken broth and scrape the browned bits from the bottom of the pan. Add salsa and diced tomatoes with juice to pot.
  4. Stir in black pepper, paprika, chili powder, and cumin to combine.
  5. Transfer onion, garlic, and turkey back to wide pot; add beans with their liquid and green chiles. Bring to a simmer and cook for at least 90 minutes on low heat. (this is better made the day ahead and to let flavors marry overnight)
  6. Season with salt if desired.
  7. Serve topped with green onion, cheese, sour cream, and sliced avocado.


  • 3/4 cup West Creek® Canola Salad Oil
  • 5 lbs FarmSmart® Coarse Ground Turkey, NAE
  • 5 ea Peak Fresh Produce® Onion(s), Yellow, diced
  • 5 ea Peak Fresh Produce Green Peppers, diced
  • 3/4 cup Roma® Minced Garlic in Oil
  • 2 tbsp Ridgecrest® chicken base, + 2 cups water
  • 1 can Contigo® Fire Roasted Salsa
  • 1 can Contigo® Fire Roasted Diced Tomatoes
  • 1/4 cup Magellan® Paprika
  • 1/2 cup Magellan® Chili Powder, dark
  • 1/4 cup Magellan® Cumin, ground
  • 2 tsp Roma® Freshly Ground Black Peppercorns
  • 1 can Contigo® Pinto Beans
  • 1 can Contigo® Diced Green Chiles
  • Morton® Kosher salt, to taste
  • 3 cups Peak Fresh Produce® Onion(s), Green, thinly sliced, for garnish
  • 2 cups West Creek® Reduced Fat Sour Cream, for garnish
  • 3 cups Corazo® Reduced Fat Cheddar Jack, for garnish
  • 3 ea Peak Fresh Produce® Avocados, thinly sliced, for garnish