This protein-packed, one-pot chili soup is comfort food at its best with a blend of fragrant Mahatma® Jasmine Rice with Quinoa, sweet potato, turkey, beans and a flavorful blend of vegetables and seasonings.
Heat oil in a Dutch oven or large saucepan set over medium heat; cook turkey for 5 to 8 minutes or until starting to brown. Stir in onion, jalapeño, garlic, chili powder, cumin, cayenne, salt and pepper. Cook for 3 to 5 minutes or until onion is slightly softened.
Stir in broth, 2 cups of water, kidney beans, tomatoes and sweet potatoes; bring to boil. Stir in jasmine rice with quinoa; reduce heat and simmer 15 minutes or until rice is tender and turkey is cooked through.
Ladle soup into bowls; top with tortilla chips, avocado and cilantro.
This chili soup has everything you need to keep you feeling full and satisfied when you need it: protein, vegetables, grains, avocado and olive oil fats and a dollop of sour cream dairy.
What sets our version apart is that we’ve used a special blend of fragrant long grain jasmine rice and quinoa together. It gives the chili extra protein and hearty grains. To top it off, one of the best parts about our chili is that it’s a one-pot meal, meaning less clean up and it’s ready in no time! Make sure to add it to your list of weeknight one-pot meals with rice.
Although it is a classic, this chili soup is also very versatile, so make it work for you and your taste buds. We’ve used kidney beans, but they can be replaced with black beans, pinto beans or Great Northern beans. Swap in ground beef or chicken, and broth of choice.
Need something to accompany this comforting chili soup? Serve some crusty bread, some Savory Rice Muffins or Rice Cooker Mexican Rice on the side. These Chorizo and Rice Empanadas are also a delicious addition made with homemade dough and filling.
Substitute ground chicken for ground turkey if preferred.