Patrick Mahomes' Favorite Turkey Chili Recipe Is Nothing to Pass On (High-Protein, High-Fiber) High Fiber Recipes High Protein Recipes Turkey Recipes Soups Menopause Recipes Dinner Gluten-free Low Sugar Recipes

Are you ready for some chili? Fall and winter is such a great time to make wonderful warming meals for your family and friends, especially when you're together to watch football. Patrick Mahomes, quarterback for the Kansas City Chiefs, and his family love this green chili recipe. The turkey chili recipe was featured in the cookbook, The Kingdom Cookbook, available for download on the Kansas City Chief's app. It's a fun departure from traditional chili and you can spice it up, or down, depending on your taste preferences.

The Kingdom Cookbook is here 🍽️

Full of winning recipes from Chiefs players & staff, their families, and fans like you, it’s sure to spice up your gameday.

You can also submit yours for a chance to be featured!

— Kansas City Chiefs (@Chiefs) January 10, 2024

To make this winning high-protein and high-fiber chili for dinner, tailgating or your football party you will need just a short list of healthy ingredients. Here is your gluten-free shopping list: ground turkey (read about the health benefits of protein), poblano pepper, fresh cilantro, canned green enchilada sauce, green chili pepper, chicken broth, whole kernel corn, cannellini beans, fajita seasoning, ground cumin, salt, Saźon seasoning, olive oil, sweet potato, onion and fresh garlic.

Phot credits (all photos): Jan Mostrom

Cooking Notes

• I couldn't get poblano peppers so I substituted one large green pepper for the two poblanos. I charred one half and cut up the other half.

• I used 12 ounces of salsa verde in place of the green enchilada sauce

• I used half of a large jalapeño for my green pepper without seeds. If you want to add more heat add the seeds and the whole pepper

• You can use any white bean if you don't have cannellini. Great northern are a fine choice.

• I used my own fajita seasoning.

• I didn't have Saźon, so I added a pinch of saffron and a pinch of ground Aleppo pepper.

Serve this healthy, flavorful and easy-to-make turkey chili for lunch or dinner with your favorite side dishes. You can also add toppings to the green chili like avocados, sour cream, chopped cilantro and/or corn chips. I like to serve it with my Caribbean cornbread. 

Cuisine: American
Prep Time: 25 minutes
Cook Time: 30 to 40 minutes
Total Time: 55 to 65 minutes
Servings: 8

Ingredients

• 2 poblano peppers (one will be charred the other diced)
• 1/2 bunch cilantro, plus more servings
• 8 ounces (1 can) green enchilada sauce
• 1 green chili pepper (jalapeno, serrano, etc.) 
• 16 ounces chicken stock (2 cups)
• 15 ounces (1 can) whole kernel corn, rinsed (divided)
• 15 ounces (1 can) cannellini beans, rinsed (divided)
• 2 pounds ground dark turkey meat
• 3 tablespoons fajita seasoning (the Mahomes family uses Meat Church fajita seasoning)
• 1 tablespoon ground cumin
• Sazón seasoning, to taste
• 1 tablespoon olive oil
• 1 sweet potato, diced
• 1 yellow onion, diced
• 4 garlic cloves, chopped

Here's how to make it: 

1. Using long tongs or a fork, pierce the poblano pepper and hold over an open flame to deeply char all sides. When finished place in a bowl with a plastic cover and set aside for about 8 to 10 minutes. Peel the charred skin off.
2. In a blender or food processor, add in charred pepper, half a bunch of cilantro (stems are OK), enchilada sauce, green pepper, chicken stock, half a can of the beans and a half can of the corn. Blend on high until smooth and set aside.
3. In a large stock pot on medium heat, brown the ground turkey.
4. When it is cooked, add cumin, fajita season, salt, to taste, and Saźon. Mix well. Remove turkey from pan and set aside in a bowl.
5. In the same stock pot add 1 tablespoon of oil and sauté the onion and sweet potato until the onion is getting soft. Add the garlic and cook for another minute.
6. Add the other half of the corn and beans, the blended green sauce and turkey to the sweet potato mixture.
7. Bring mixture to a rolling boil and then reduce heat to low for 30 to 40 minutes, or until the sweet potatoes are fork tender.
8. Taste and adjust seasonings to taste.
9. Serve warm with toppings of your choice. Store any leftover chili in an airtight container in the fridge. Reheat in the microwave.

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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