This turkey chili burrito bowl combines seasoned ground turkey, beans, and tomatoes in a flavorful chili base, served over rice or greens and topped with cheese, cilantro-lime crema, fresh pico de gallo, and crunchy tortilla chips for a complete, customizable meal.
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In a large pot or Dutch oven, heat olive oil over medium-high heat. Add the diced onion, red bell pepper, and green bell pepper. Sauté until softened, about 5-7 minutes.
Season the vegetables with salt and pepper.
Add the ground turkey to the pot. Use a spatula or meat masher to break it up and cook until browned.
Stir in the chili powder and cook for another minute until fragrant.
Add the diced tomatoes, tomato sauce, and chicken broth. Stir everything to combine.
Stir in the rinsed and drained pinto beans.
Add the chopped cilantro and the juice of one lime. Stir well.
Bring the chili to a boil, then reduce the heat to low, cover, and let it simmer for at least 30 minutes to allow the flavors to meld.
While the chili simmers, prepare the crema. In a blender, combine the Mexican crema, fresh cilantro, juice of half a lime, and a pinch of salt.
Blend the crema ingredients until smooth. Set aside.
To serve, ladle the hot chili into bowls.
Top with shredded cheese, a drizzle of the cilantro-lime crema, and a spoonful of pico de gallo.
Garnish with crushed tortilla chips just before serving.
Store chili in an airtight container in the refrigerator for up to 4 days. Freeze up to 3 months. Reheat gently on the stovetop over medium heat, stirring occasionally and adding broth if it thickens too much. Assemble toppings fresh when serving.
Yes. Prepare the chili up to 2 days ahead and refrigerate in an airtight container. Reheat gently on the stovetop or microwave. Assemble bowl components fresh before serving for best texture.
Ground beef (90/10 lean), ground chicken, or a plant-based ground meat work well. Beef will be richer; chicken is leaner. Adjust cooking time slightly if needed.
Blend fresh cilantro, lime juice, sour cream or Greek yogurt, garlic, and salt until smooth. Thin with water or more sour cream to reach drizzling consistency.
Yes. Cool completely and freeze in airtight containers for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop, stirring occasionally.
Rice (white, brown, or cilantro-lime), lettuce, or cauliflower rice all work. Rice is traditional; lettuce makes it lower-carb.
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