Go Back

Spicy Adobo Turkey & Sausage Chili (No-Beans)

A rich, smoky, spicy chili loaded with chipotle heat, Cajun sausage, and tender turkey. Cozy, comforting, and bold enough to make you forget it’s healthy.
Servings 6
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour

Equipment

  • Large heavy pot or Dutch oven
  • Chef's knife
  • Cutting board
  • Wooden spoon or spatula
  • Measuring cups and spoons

Ingredients

Protein

  • 1 ½ lb ground turkey 85/15
  • 14 oz Sausage (of your choice) sliced into quarters

Produce

  • 1 large yellow onion finely diced
  • 1 red bell pepper finely diced
  • 1 Anaheim pepper diced
  • 1 jalapeño diced (remove seeds for less heat)
  • 4 garlic cloves minced
  • 1 cup baby bella or cremini mushrooms finely chopped
  • 1 small zucchini diced
  • 1 cup frozen super-sweet corn
  • 1 lime juiced
  • Fresh cilantro chopped (for garnish)

Canned & Sauces

  • 1 15-oz can crushed tomatoes (Colavita preferred) (or more depending on your taste)
  • 1 8-oz can tomato sauce
  • 2-3 cups low-sodium chicken or turkey broth add more if you like a thinner chili
  • 2 tbsp tomato paste
  • 1 7-oz can chipotle peppers in adobo (slice them) (use 3-4 peppers + 1 tbsp adobo sauce for mild-medium spice OR entire can with sauce)

Spices & Seasonings

  • 1 tbsp chili powder
  • ½ tbsp smoked paprika
  • 1 tsp cumin
  • ½ tsp oregano
  • 1 tsp cayenne pepper (3 tsp if you want it extra spicy)
  • 1 tsp crushed red pepper flakes
  • 1½ tsp salt plus more to taste
  • ½ tsp black pepper
  • 1 tsp brown sugar or honey optional, only if yours is too spicy
  • Other
  • 2 tbsp olive oil
  • 1 tbsp butter

Instructions

  • Sear the sausage: Heat 1 tbsp olive oil in a large pot over medium-high heat. Add sliced sausage and cook 3–4 minutes until browned. Remove and set aside, keeping the flavorful oil.
  • Brown the turkey: Add remaining olive oil and butter. Add ground turkey, season lightly, and let it brown undisturbed 3–4 minutes. Break apart and cook through. Remove and set aside, draining most liquid but leaving 1–2 tbsp for flavor.
  • Sauté the veggies: Add onion, bell pepper, Anaheim, and jalapeño. Sauté 5–6 minutes until softened and slightly browned. Add mushrooms; cook 2 more minutes. Stir in garlic and tomato paste, cooking 1–2 minutes until fragrant and caramelized.
  • Bloom the spices: Add chili powder, smoked paprika, cumin, oregano, cayenne, and crushed red pepper flakes. Stir 30 seconds to release oils and deepen flavor.
  • Build the base: Return turkey and sausage to the pot. Add crushed tomatoes, tomato sauce, chipotle peppers with adobo, broth, and salt. Stir well and bring to a simmer.
  • Simmer low and slow: Reduce heat to medium-low. Simmer uncovered 35–45 minutes, stirring occasionally. Add zucchini during the last 20 minutes and corn during the last 10–15 minutes.
  • Finish with brightness: Stir in lime juice. Taste and adjust — add more adobo for smoke, more salt for depth, or more broth if too thick.
  • Serve and garnish: Spoon into bowls and top with cilantro, shredded cheese, sour cream, or tortilla strips.

Notes

  • Add 4–6 chipotle peppers plus extra adobo sauce if you love bold heat and smoke.
  • For a thinner chili, stir in up to 1 additional cup of broth during simmering.
  • The Anaheim-and-jalapeño combo builds layered heat with balanced flavor.
  • Chili thickens as it rests; the next day, it’s even richer and smokier.
Course: Dinner
Cuisine: American
Keyword: chili recipe