Creamy Jalapeño Popper Chili with Ground Turkey

Why You’ll Love This Recipe

• All the flavors of jalapeño poppers in a cozy, spoonable bowl.
• Balanced heat: creamy dairy softens the spice so it’s friendly for most palates.
• One-pot, weeknight-easy with simple supermarket ingredients.
• Customizable: choose chicken or turkey and dial the heat up or down.

Grocery List

• Produce: 1 yellow onion, 4 jalapeños, 3 cloves garlic, 1 lime, cilantro, green onions
• Dairy: 8 oz cream cheese, 4 oz sharp cheddar
• Pantry: Olive oil, chili powder, ground cumin, smoked paprika, dried oregano, cayenne (optional), kosher salt, black pepper, tomato paste, 1 can diced tomatoes, 2 cans white beans (cannellini or Great Northern), low-sodium chicken broth, tortilla chips (optional), bacon (optional)

Full Ingredients

Chili Base

• 2 tbsp olive oil
• 1 large yellow onion, diced (about 2 cups)
• 4 fresh jalapeños, seeded and finely chopped (reserve some seeds for extra heat, if desired)
• 3 cloves garlic, minced
• 1.5 lb ground chicken or ground turkey (93% lean recommended)
• 2 tbsp tomato paste
• 1.5 tbsp chili powder
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1/4 tsp cayenne pepper (optional)
• 1 1/4 tsp kosher salt, divided (plus more to taste)
• 1/2 tsp freshly ground black pepper, divided
• 2 cups low-sodium chicken broth
• 1 can (15 oz) diced tomatoes (plain or with green chiles)
• 2 cans (15 oz each) white beans (cannellini or Great Northern), drained and rinsed

Creamy Finish

• 8 oz cream cheese, softened and cut into 1-inch cubes
• 1 cup shredded sharp cheddar cheese (about 4 oz)
• 1 tbsp fresh lime juice

Optional Garnishes

• Thinly sliced fresh jalapeño
• Chopped cilantro and/or green onions
• Crumbled cooked bacon
• Crushed tortilla chips

Step-by-Step Instructions

Step 1: Prep the aromatics and chilies

Dice the onion, finely chop the jalapeños (remove membranes and seeds for mild heat; keep some seeds for medium heat), and mince the garlic. Cube the cream cheese so it melts quickly. Shred the cheddar. Set everything within reach.

Step 2: Sauté onion and jalapeño

Heat a 5–6 quart Dutch oven or soup pot over medium-high heat for 2 minutes. Add olive oil, then the onion and jalapeños. Cook, stirring occasionally, until softened and lightly translucent, 4–5 minutes. Stir in the garlic and cook 30 seconds until fragrant.

Step 3: Brown the ground chicken or turkey

Add the ground meat, season with 1/2 teaspoon salt and 1/4 teaspoon pepper, and cook, breaking it into small crumbles, until no longer pink and lightly browned, 5–7 minutes. If excess liquid accumulates, continue cooking to evaporate it so the meat browns rather than steams.

Step 4: Bloom spices and tomato paste

Stir in the tomato paste, chili powder, cumin, smoked paprika, oregano, and cayenne (if using). Cook 1 minute, stirring constantly, to coat the meat and aromatics and bloom the spices for deeper flavor.

Step 5: Simmer the chili base

Pour in the chicken broth, add the diced tomatoes and the rinsed white beans, and bring the pot to a simmer. Reduce heat to medium-low for a gentle simmer around 180–190°F. Cook uncovered for 15 minutes, stirring occasionally, until slightly thickened and the flavors meld. While it simmers, cook bacon for garnish if using.

Step 6: Make it creamy

Lower heat to low (about 165–175°F). Add the cream cheese cubes and stir patiently until fully melted and smooth, 2–3 minutes. Sprinkle in the cheddar in two additions, stirring until melted and glossy after each addition, about 1–2 minutes total. Do not boil after adding dairy.

Step 7: Finish and serve

Stir in the remaining 3/4 teaspoon salt, remaining 1/4 teaspoon pepper, and the lime juice. Taste and adjust seasoning. Let the chili rest off the heat for 5 minutes to thicken. Ladle into warm bowls and garnish with sliced jalapeño, cilantro, green onions, crumbled bacon, and crushed tortilla chips.

Pro Tips

• Soften cream cheese at room temperature for 20–30 minutes; it melts faster and stays smooth.
• Handle jalapeños with gloves and avoid touching your eyes; adjust heat by using or discarding seeds and membranes.
• For a thicker chili, mash 1/2 cup of the beans with a fork and stir in during the simmer.
• Use a wide pot for better browning; color on the meat adds depth of flavor.
• Keep the heat low after adding dairy to prevent splitting; gentle heat keeps it silky.

Variations

• Smoky Bacon Boost: Render 4–6 strips of bacon first; cook the chili in the drippings and crumble bacon on top.
• Vegetarian Swap: Use plant-based ground, vegetable broth, and add 1 extra can of beans; keep the dairy or use dairy-free alternatives.
• Spicier Version: Add 1–2 minced chipotle peppers in adobo with the spices, or include more jalapeño seeds.

Storage & Make-Ahead

Refrigerate in an airtight container up to 4 days. Reheat gently over low heat, stirring often; add a splash of broth if it gets too thick. Freeze up to 3 months; thaw overnight in the refrigerator before reheating. Note: Dairy-based chilis can look slightly separated after freezing; vigorous stirring while reheating restores the creamy texture.

Nutrition (per serving)

Approximate values: 550 calories; 35 g protein; 40 g fat; 18 g carbohydrates; 5 g fiber; 950 mg sodium. Values will vary based on ingredients and garnishes.