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Momo’s Turkey Chili


  • 1 tablespoon canola oil
  • 1 1/2 pounds ground turkey meat
  • 128 ounce can crushed tomatoes with roasted garlic
  • 130 ounce can Bush’s Cocina Latina Beans “Pintos a la Diabla”
  • 215 ounce cans Ranch Style Pinto Beans with jalapeno peppers
  • 1/2 tablespoon S & B Asian Chili Spice Nanami Togarashi (As much or as little as you like!)
  • 2 1/2 ounce package El Guapo New Mexico ground chili powder


  • Sour cream
  • Shredded cheese
  • Avocado
  • Crushed tortilla chips
  • Chopped cilantro to garnish


  1. In large pot add canola oil and cook the turkey meat over medium heat until no longer pink.
  2. Add the crushed tomatoes and the beans and stir well until heated through.
  3. Depending on how much heat you want, start by adding 1/2 tablespoon of the asian chili spice, and 1/3 cup of the New Mexico chili powder. Stir well and cook on low for 10-15 minutes, stirring a few times.
  4. Taste chili and decide if you want more spice, and add as needed.


This is great to freeze for those chilly fall and winter nights!