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Jalapeno Popper Turkey Chili

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This Jalapeno Popper Turkey Chili recipe comes together easily for a flavorful meal in under 30 minutes.

A bowl of jalapeno popper turkey chili topped with Monterrey Jack and Cheddar cheese, crumbed bacon, and a slice of jalapeno pepper.

National Chili Day is the perfect excuse to cook up a pot of chili! I made a family favorite: jalapeno popper turkey chili.

If you are a regular reader, you have probably noticed that my family loves Jalapeno Popper flavored dishes. So when I wanted a low-carb white chili recipe, I decided to add the flavors of jalapeno poppers such a bacon, cream cheese, and of course jalapeno peppers, and remove the rice and corn from my White Chicken Chili recipe. I also decided to use ground turkey instead of shredded chicken because it is faster to brown ground beef than it is to cook chicken and shred it.

This chili recipe is pretty mild. If you would like more heat you can leave in some of the seeds from the jalapeno peppers.

Jalapeno Popper Turkey Chili Recipe

Ingredients:

  • 1 pound sliced bacon (I prefer low-sodium bacon)
  • 1 cup diced yellow onion
  • 1 pound ground turkey
  • 4 cloves garlic, minced
  • 4 large jalapeno peppers, deseeded and diced (save 6 slices for topping the chili)
  • 3 1/2 cups cooked cannellini beans (or 2-15 ounce cans)
  • 1 1/2 cups broth (vegetable, chicken, or turkey broth)
  • 1 teaspoon ground cumin
  • 1 teaspoon oregano
  • 1/4 teaspoon cayenne pepper (optional)
  • 4 ounces cream cheese
  • 1/2 cup shredded Monterrey Jack cheese
  • 1/2 cup shredded cheddar cheese

Directions:

  1. Cut the bacon into bite-size pieces and cook it in a large pot. Remove the bacon and set aside. Pour off all but approximately 2 tablespoons of the bacon grease.
  2. Add the chopped onion and ground turkey to the pot and cook over a medium-high heat in the bacon grease until the meat is browned, approximately 5 minutes. Add the garlic and cook for 1 more minute.
  3. Add the jalapeno peppers, beans, broth, and spices. Cook over a medium-high heat until it reaches a boil. Then lower the heat and simmer for 10 minutes.
  4. Remove from heat source and stir in the cream cheese until melted. Stir in most of the crumbled bacon, reserving some to sprinkle on top of the chili.
  5. Serve the chili. Sprinkle shredded Monterrey Jack and cheddar cheese over the top. Sprinkle bacon bits and top with slices of jalapeno pepper.

A bowl of Jalapeno Popper Turkey Chili topped with cheese, bacon, and a slice of jalapeno pepper.

Printable Recipe for Jalapeno Popper Turkey Chili

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Jalapeno Popper Turkey Chili
 
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Recipe type: Chili
Serves: 6
Ingredients
  • 1 pound sliced bacon (I prefer low-sodium bacon)
  • 1 cup diced yellow onion
  • 1 pound ground turkey
  • 4 cloves garlic, minced
  • 4 large jalapeno peppers, deseeded and diced
  • 3½ cups cooked cannellini beans (or 2-15 ounce cans)
  • 1½ cups broth (vegetable, chicken, or turkey broth)
  • 1 teaspoon ground cumin
  • 1 teaspoon oregano
  • ¼ teaspoon cayenne pepper (optional)
  • 4 ounces cream cheese
  • ½ cup shredded Monterrey Jack cheese
  • ½ cup shredded cheddar cheese
Directions
  1. Cut the bacon into bite-size pieces and cook it in a large pot. Remove the bacon and set aside. Pour off all but approximately 2 tablespoons of the bacon grease.
  2. Add the chopped onion and ground turkey to the pot and cook over a medium-high heat in the bacon grease until the meat is browned, approximately 5 minutes. Add the garlic and cook for 1 more minute.
  3. Add the jalapeno peppers, beans, broth, and spices. Cook over a medium-high heat until it reaches a boil. Then lower the heat and simmer for 10 minutes.
  4. Remove from heat source and stir in the cream cheese until melted. Stir in most of the crumbled bacon, reserving some to sprinkle on top of the chili.
  5. Serve the chili. Sprinkle shredded Monterrey Jack and cheddar cheese over the top. Sprinkle bacon bits and top with slices of jalapeno pepper.

jalapeno popper chili in a green bowl topped with bacon and cheese

More Jalapeno Popper Inspired Recipes

Jalapeno Popper Tater Tot Casserole Recipe

Jalapeno Popper Dip Recipe

Jalapeno Popper Crescent Ring

Jalapeno Popper Potato Salad

Jalapeno Popper Stuffed Spaghetti Squash

Jalapeno Popper Macaroni and Cheese Recipe

25 More Chili Recipes

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  2. Crock Pot Pumpkin Chili
  16. Hearty Turkey Chili
  17. Really Quick Chili Recipe
  18. Low-Calorie Crock Pot Chicken Chili
  19. 4 Bean Chipotle Chile
  20. White Chili 
  21. Miracle Leftover Chili
  22. Chicken Chili with Barley
  23. Lentil and Cauliflower Chili
  24. White Chili with Ground Turkey
  25. Black Bean and Cauliflower Chili

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Chili Pasta Bake

Chili Stuffed Baked Potatoes

Chili Pie with Cornbread

White Chili Stuffed Potatoes

About Alea Milham

Alea Milham is the owner of Premeditated Leftovers and the author of Prep-Ahead Meals from Scatch. She shares her tips for saving money and time while reducing waste in her home. Her favorite hobby, gardening, is a frugal source of organic produce for her recipes. She believes it is possible to live fully and eat well while spending less.

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Welcome. I'm Alea!

On Premeditated Leftovers I share simple recipes made with whole foods, practical shopping tips, time saving techniques, and meal planning strategies. I also share tips for minimizing food waste, so more of the food that is purchased ends up on the table.

While volunteering as a budget counselor, I realized that food is the element of most people’s budgets where they have the greatest control. I set out to develop low-cost recipes from scratch to prove it’s possible to create delicious meals on a limited budget. Eating well while spending less is about more than just creating recipes using inexpensive ingredients; it’s about creatively combining ingredients so you don’t feel deprived and are inspired to stick to your budget.