Baja Style Turkey Chili

Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings 4 servings


  • 4 tablespoons olive oil
  • 1 1/2 pounds ground turkey
  • 1 cup diced red onion
  • 4 cloves garlic minced
  • 1 small poblano pepper diced
  • 1 1/2 cups diced red bell pepper
  • 2 tablespoons tomato paste
  • 3 tablespoons chili powder
  • 1 tablespoon cumin
  • 1 tablespoon dried oregano
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon ground cloves
  • 3 1/2 cups low sodium chicken broth or use bone broth
  • 1 tablespoon raw honey
  • 3 cups chopped spinach
  • Sea salt and freshly ground black pepper to taste
  • 2 cups diced avocado
  • 1/2 cup sliced scallions


  • In a large pot, heat the oil over medium heat. In the pot, cook turkey until lightly browned, 4 to 5 minutes. Remove turkey from pot and set aside.
  • In the pot, sauté onion, garlic, and peppers for 3 minutes, then stir in tomato paste. Cook vegetables and tomato paste for 2 minutes, stirring often.
  • To the pot add the next 7 ingredients (chili powder through honey). Return turkey to the pot and stir.
  • Over medium heat, simmer chili for 25 minutes. To the pot add the spinach and stir. Simmer chili 5 minutes longer, or until spinach is cooked and vegetables are tender. Season chili to taste with salt and pepper.
  • In a small bowl, mix together remaining ingredients.
  • In individual bowls, place chili. Garnish chili with avocado and scallions and then serve.


SERVING SUGGESTION: A big green salad with Leanne’s Vinaigrette (In a small bowl, whisk together 3 tablespoons extra virgin olive oil, 1 tablespoon balsamic vinegar, 1 clove pressed garlic and a pinch of dried basil and oregano; drizzle dressing over salad.
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