This spicy hummus turkey chili is creamy, comforting and the perfect one-pot dinner for cold winter days.
After two weeks in Grenada and eating more fish in 15 days than I probably have in a year (seriously, they eat SO much fish. Even for breakfast…gag), I can’t tell you how delicious this pot of turkey chili tasted.
I accomplished two things yesterday: sleeping until noon (I have no idea why since Grenada was only one hour ahead, it’s not like I was six times zones away or something but it felt amazing) and cooking this turkey chili.
This perfect pot of creamy, cheesy, hummus-y, turkey goodness without anything even remotely resembling fish in it.
I love white chili. Maybe even more so than the usual red one because of its creamy factor.
The one thing I’m not a fan of though is the whole roux thing usually needed to get that creaminess.
So I had a thought: why not use hummus in the chili instead of a traditional roux for a way simpler, less ingredients spread out over the kitchen counter kind of alternative?
It totally worked.
Sabra’s Supremely Spicy Hummus was the perfect addition to this spicy turkey chili.
Between the jalapeños, red pepper flakes and the spicy hummus, this one packs a punch. Not overwhelmingly so, but definitely be ready for some heat with this recipe.
Consider yourself warned, spice haters.
You guys know how I loathe football, but I gotta say, this is pretty much the ultimate football food.
Pair it with some cornbread (this vegan cornbread or even some sweet potato cornbread both being great options) and enjoy!
Looking for more chili recipes? Try one of these:
Kabocha Squash Chili
Spicy Porter Short Rib Chili
Chocolate Chili Stuffed Spaghetti Squash
Turkey Chili Pie
Spicy Hummus Turkey Chili
Ingredients
- 2 tablespoons olive oil, divided
- 1 pound ground turkey
- 1 yellow onion, chopped
- 2 cloves garlic, chopped
- 1 large jalapeno, seeds removed and minced
- salt and pepper
- 1/2 teaspoon coriander
- 1/2 teaspoon cumin
- 1/4 teaspoon red pepper flakes
- 15 ounce can diced tomatoes
- 2 cups chicken broth
- 15 ounce can white beans, any variety, drained and rinsed
- 1 10 ounce container Sabra Supremely Spicy Hummus
- 1 cup grated cheddar cheese
- 1/4 cup chopped cilantro
- 2 green onions, chopped
Instructions
- Heat 1 tablespoon of the olive oil in a large dutch oven over medium heat.
- Add the turkey and cook until browned. Transfer the turkey to a plate and set aside.
- Add the remaining tablespoon olive oil to the pot.
- Add the onion, garlic and jalapeno. Cook for about 3 minutes until softened.
- Transfer the turkey back to the pot and add the salt, pepper, coriander, cumin and red pepper, stir to combine and cook another minute.
- Add the diced tomatoes and broth to the pot, stir and let simmer over medium heat uncovered for about 20 minutes until some of the liquid has cooked off and the mixture has thickened.
- Add the beans, hummus and cheddar cheese and stir until incorporated and cheese has melted.
- Add the cilantro and green onions last and give it one final stir.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
*This post is sponsored by Sabra. All content and opinions are my own.
Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.
I tried this recipe tonite. Delicious! I was afraid of too much heat so I only used 1/2 a jalepeno and no red pepper flakes. Next time I make it (and there WILL be a next time) I will use all of the heat. Definitely a keeper. Soooo good!
Find your recipe here! :)
How do you think this would taste with beef? I have ground beef on hand that is why I ask. But doesn’t that not go with white beans? Or do you have a favorite beef chili recipe you could let me know about! Thanks!
I think you could definitely do it with beef!
Made this for my family last week during the rain. It came out lovely and was a big hit! Will definitely be putting into the dinner rotation. Thanks again for another winner!
This chili was fantastic! I have cooked chili so many ways and the hummus gives it a wonderful creamed texture and taste. Loved it!
So glad you liked it!
The supremely spicy hummus is one of my favorites and I love the idea of using it in chili. This recipe is so creative!!
Great chili!! Love your spin with hummus!!
YES YES and YES. what an amazing use for hummus
What a great idea to use hummus, so much flavor and creamy! Looks like pure comfort food for this winter!