This Southwest Chili is perfect as we head into fall. It’s an easy dinner to make ahead of time and is a family favourite in our house!
I love Mexican food but we can only eat so many tacos. Which is a lot, just for the record. To switch it up we make this Southwest Chili that is perfect for a cozy evening or to feed a hungry crew!
I doctored my chili up with a fresh squeeze of lime, some sour cream, cheddar cheese, and fresh avocado! It is a bit spicy, so if you like less heat don’t add the chipotle pepper! Note: when I say one whole smoked chili (see below), I’m referring to an individual pepper, not a whole can! I just wanted to be clear – nobody wants to make that mistake, right?
If you’re in the mood for Mexican you may also want to try these Jackfruit Carnitas, or serve Cheryl’s Famous Guacamole and some Pico de Gallo as a bit of an appetizer while the chili simmers!
Southwest Chili
This Chili (or Chilli) is smoky and packed with flavours. It's delicious topped with full fat Greek Yogurt and best served with a side of tortilla chips.
Ingredients
- 2 tablespoons olive oil
- 1/2 large sweet onion (diced)
- 2 cloves crushed garlic
- 1 pound ground turkey, chicken, or beef
- 1/2 cup red wine or stock
- 2 tablespoons chilli powder
- 1 tablespoon cumin
- 1 teaspoon chipotle chilli powder
- 1 can diced tomatoes (796 mL can)
- 1 teaspoon sugar
- 1 whole smoked chipotle chilli in adobo sauce (we buy La Costena)
- 1 small can corn
- 1 540 mL can black beans (drained)
- salt & pepper to taste
- 2/3 cup grated cheddar
- 1 avocado
- 1 lime (quartered)
- 1 bunch cilantro (chopped)
- tortilla chips (optional)
- 2/3 cup sour cream or plain full-fat Greek yogurt
Instructions
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In a heavy bottomed large pot, heat the olive oil over medium heat. Add the onion and stir for 2 minutes. Add the garlic and stir until the onion is transparent (don't brown the garlic).
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Add your ground meat (in batches if your pot has a narrow bottom) and cook until browned. Deglaze the pot with the red wine or water.
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Add the spices, tomatoes, sugar and the chipotle pepper. Stir and turn the heat to low to simmer for 1-2 hours. Season with salt and pepper to taste.
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Add the corn and the black beans and cook until they are heated through. Remove the chipotle pepper.
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Place into individual bowls and top with the diced avocado, a lime quarter, cilantro, grated cheddar and a dollop of sour cream or Greek yogurt. Serve with tortilla chips if you wish.
Another great idea. Thanks for sharing.
We have a similar chilli favorite but at the end we put it into a 9 by 12 baking dish and we have a cornbread dough that we pour on top. And bake.
It’s lovely ! My daughter just made it a week or so ago and had us over to dinner. Mmmm yum
Loved this Mexican Chilli recipe it’s packed with lots flavour well still being healthy! My fiance loved it so much. Looking forward to making this over and over again.
Fabulous thank you Candice I so appreciate you taking the time to share this with me! Tori
I wondered why you had not added the chipotle chilli in your recipe instructions and I was trying to figure out when to add it and realized you may have made a typo in step 3 and put “chipotle powder pepper” instead of smoked chipotle chilli in Adobo. If that’s the case, I’m assuming we just use the pepper and not the sauce it’s in, correct? Looking forward to trying this!
Hi Pat, good eye, I’ve updated the recipe! You’re correct you just use one of the chipotle peppers.
Seriously the best chili ever.
I’ve made so many different recipes and since I found this one it’s the only kind I make. We don’t eat meat, so I substitute a popular meat alternative for the meat in this recipe and it works out amazing.
Thanks Tori!
Thank you so much Nicole!!! I’m so happy you love it! Tori