Autumn is my favorite season — a time for cozy casseroles, soups, and comforting meals. I love experimenting with chili, and this Turkey Chorizo Mexican Chili quickly became a go-to. I found chorizo-seasoned ground turkey and thought it would be delicious in chili — and it was.
I cooked this Turkey Chorizo Mexican Chili on the stove, letting it simmer for about an hour, but you can also make it in a slow cooker or Instant Pot. I used peppers from the garden, so it had some heat — feel free to adjust to your taste. My version used one green bell pepper, two jalapeños, one large banana pepper, and a handful of cherry tomatoes (optional). This recipe yields a large pot of chili, which is perfect for freezing leftovers or feeding extended family. If you only need to serve two or three people, halve the recipe.
How to make this Turkey Chorizo Mexican Chili
It’s simple: in a large stock pot brown the chorizo-seasoned turkey, then add the chopped peppers and onion. Once the vegetables are fragrant and the meat is mostly cooked, stir in a packet of taco seasoning, canned tomatoes and sauce, and the corn. I also add a can of beer for depth of flavor — currently I used an amber ale, but any light beer will work.
If you like beans, add drained black beans — I sometimes mash them slightly so the texture blends in, but that’s optional. Once everything is combined, cover and let the chili simmer for at least an hour so the flavors meld. Serve topped with tortilla chips, shredded cheese, and sour cream.
This chili is flavorful, easy to make, and a nice twist on a traditional bowl of chili. It’s perfect for chilly evenings, game day, or meal prep.
Serving suggestions
Top the chili with tortilla chips, shredded cheese, chopped green onions, cilantro, and a dollop of sour cream. Add lime wedges on the side for a bright finish. Leftovers freeze well, making this a great make-ahead dinner.
I hope you enjoy this different yet satisfying chili — it’s a simple way to change up your usual chili routine while keeping bold Mexican-inspired flavors.
Like this chili recipe? Check out my:
- Instant Pot Steakhouse Chili
- Chorizo Enchiladas
- Shrimp and Chorizo Burrito Bowls
Turkey Chorizo Mexican Chili
Pin Recipe
Ingredients
- 2 1 (LB) rolls of chorizo-seasoned turkey sausage (or regular chorizo)
- 2 jalapeños
- 1 banana pepper chopped
- 1 onion chopped
- 1 green pepper chopped
- 1 29oz can tomato sauce
- 1 28oz can crushed tomatoes
- 1 29oz can diced tomatoes with green chiles
- 1 15.25oz can corn drained
- 1 pkg taco seasoning
- 12 oz light beer or amber ale
Method
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In a large stock pot, brown the chorizo-seasoned turkey with the chopped peppers and onion until the meat is mostly cooked and the vegetables are fragrant.
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Drain excess grease, then return the meat and vegetables to the pot.
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Stir in the taco seasoning until evenly distributed.
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Add the crushed tomatoes, tomato sauce, diced tomatoes with green chiles, drained corn, and beer. Stir to combine.
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Cover and simmer for at least one hour to let flavors meld. Adjust seasoning to taste and serve with your favorite toppings.
Notes
Serve with sour cream, shredded cheese, tortilla chips, and lime wedges.
PIN IT!
Looking for other soup ideas? Check out my Cabbage Soup and Instant Pot Beefy Nacho Soup recipes!
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If you try this chili, come back and let me know how you liked it. Enjoy!