Okay, okay, it’s not quite summer technically, but it can’t come soon enough! We've got steaming bowls of southwest summer turkey veggie chili featuring our Southwest Spice Rub from Maura Getzfread to celebrate it’s arrival in a couple weeks. Maura even messaged us after making this one and said “I'm really excited with how this one turned out! The spice mix was seriously amazing!!” I guess that’s what happens when you use premium ingredients from a family you can trust. ✨
- 1⁄2 yellow onion
- 5 cloves garlic
- 1 lb ground turkey
- 1 small zucchini
- 1 small yellow squash
- 1⁄2 bell pepper (any color)
- 3 cups chicken broth
- 28 oz can diced tomatoes
- 1 7oz can corn (drained)
- 1 15.5 oz can kidney beans (rinsed and drained)
- 1⁄2 jalapeno
- 3-4 tbsp Vanilla Way Southwest Spice Rub
- 2 tbsp olive oil
- Optional toppings: jalapeno, avo, sour cream, cheese, green onion, cilantro
Step 1. Chop onion, garlic, jalapeno, zucchini, yellow squash, and bell pepper
Step 2. Add olive oil to your large soup pot over medium heat. Add the onion, zucchini, yellow
squash, bell pepper, and ground turkey. Season with Hawaiian Vanilla’s Way Southwest Spice
Rub during this step. Cook for about 10 minutes until the turkey is cooked through and the
vegetables are soft.
Step 3. Add garlic and jalapeno (optional). Cook for another 1-2 minutes.
Step 4. Add chicken broth, diced tomato, corn, and kidney beans and bring the pot to a boil.
Then reduce your heat and simmer covered for 25-30 minutes
Step 5. Top with plain greek yogurt, cheese, green onion, and jalapeno. Serve with Vanilla Style
Recipe created and photographed by Maura Getzfread
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