Southwest Style Chili

CINDY DIY Beautify
by CINDY DIY Beautify
6 servings
5 hr 30 min

I don't know about you, but as soon as the weather starts getting cool, I'm craving a big pot of homemade chili!

Hi friends, I'm Cindy. I blog at DIY Beautify where I share budget friendly projects for the home, as well as family-favorite recipes! If a recipe makes it onto the blog, that means it's been approved and is a recipe I make often.

Nothing beats a one-pot meal like chili! It's simple to throw together, slow cooks all day (and makes the house smell amazing!) and is easy clean up!

I created this specific recipe because I was out of my usual kidney beans and stewed tomatoes. We all loved this recipe with its black beans and mix of turkey and ground beef! Feel free to make your own substitutions.

This Southwest style chili is more flavorful than spicy; if you want to up the spice index, serve raw jalapenos for the topping or just add another jalapeno into the pot!

Southwest chili that simmers all day long...topped with South-of-the-border flavors like tortilla chips, shredded cheese, jalapenos, avocados and sour cream. YUM in a bowl!

Start the chili by browning meat and veggies together in a soup pot or Dutch oven. Drain oil and add the rest of the ingredients.

Then all you have to do is let it simmer so all those South of the border flavors blend together. It's SO good, hearty, filling and family friendly!

I love serving this Southwest chili in large soup bowls, with shredded cheese, sour cream, and even tortilla chips on the side

Recipe details
  • 6  servings
  • Prep time: 30 Minutes Cook time: 5 Hours Total time: 5 hr 30 min
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  • 1/2 onion, diced
  • 3 cloves garlic, minced
  • 4 celery ribs, diced
  • 2 jalapenos, ribs and seeds removed, diced
  • 1 bell pepper, seeded and diced
  • 1 lb ground beef
  • 1 lb ground turkey
  • 14 oz diced tomatoes
  • 4 oz tomato sauce
  • 14 oz black beans
  • 2 tsp Worchestershire
  • 1/2 cup beef broth
  • 5-6 Tablespoons chili powder
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1/4 tsp ground turmeric
  • 1/4 tsp cayenne pepper (red pepper)
  • 3-4 tsp salt
  • 2-3 tsp black pepper
  • 1 Tablespoon olive or avocado oil
Soften veggies
Heat 1 Tbsp oil in large dutch oven (or heavy pot). Add all diced veggies to the pot, sprinkle with salt, and close the lid to steam the veggies for 5-8 minutes over medium heat.
Cook meat
Add both the turkey and the ground beef to the veggies, stirring to break up meat into small chunks. Cook, stirring often, until meat is cooked through.
Drain juices from pot.
Add rest of ingredients
Add remaining ingredients. Bring to a boil, reduce heat and simmer 4-5 hours to allow flavors to blend. Stir occasionally to prevent sticking.
Prep toppings
We love all the things on our chili! Shredded cheddar or monterey jack cheese, sour cream, diced jalapenos, avocados, tortilla chips and sour cream.
I like to put each ingredient into a serving bowl so everyone can add what they like.
  • Be creative with your ingredients, and use what you have! Diced chilis would be so yummy in this chili! Too runny? Add another can of beans and heat through. Sticking to the pot? Add a little more beef broth!
  • Makes a great freezer meal as it's even better reheated! So double the recipe and have an extra meal on hand.
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