Arizona Sun-dried Tomato Chili

This twist on standard chili combines ground turkey, sun-dried tomatoes, mushrooms, white beans, tomato paste, and a host of spices into a chunky soup recipe that's ready in a snap.

Arizona Sun-dried Tomato Chili
Servings: 8 Prep 15 mins Cook 30 mins


  • 1 pound ground turkey
  • 2 4 ounce cans sliced mushrooms, drained
  • 2 4 ounce cans chopped green chiles
  • 1 tablespoon chopped garlic
  • 12 ounces tomato paste
  • 3 15 ounce cans Great Northern beans, drained and rinsed
  • 7 ounces sun-dried tomatoes in oil, drained and coarsely chopped
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon cayenne pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika
  • 3/4 teaspoon salt
  • Fresh chopped cilantro for garnish, optional

Make It

1. Brown turkey, mushrooms, chiles and garlic in a large nonstick skillet over medium-high heat for 10 minutes or until turkey is no longer pink. Stir occasionally.

2. In a large saucepan, add the tomato paste, beans, 6 cups water, sun-dried tomatoes, thyme, basil, chili powder, cumin, cayenne, oregano, paprika and salt. Add turkey mixture to saucepan and boil over high heat. Reduce heat to medium; simmer uncovered for 20 minutes, stirring occasionally.

3. Allow the chili to stand for 15 minutes before serving. Garnish with chopped cilantro, if desired.