Jalapeño Popper Chili

Chili is one of my favorite comfort foods in the winter, so when I get a chance to try a new one I am always stoked! In case you've forgotten, I love all manner of jalapeño popper-inspired dishes such as this recipe for Jalapeño Popper Dip (the ideal appetizer for any party in the coming days). You might also remember this recipe for Smothered Jalapeño Popper Chicken, which gives you many reasons to love it, namely the cream cheese, jalapeño, bacon and pork skin combo! It's like the holy grail of chicken...mmm...

Okay about the chili: the traditional chili suspects make an obligatory appearance (beans, tomatoes, onion, etc.) but the essential ingredients making this jalapeño popper chili are jalapeño (of course) and cream cheese which is stirred in at the end and gives the chili an out of this world creamy texture you will absolutely love. I use two jalapeños in my version so my kids will eat it, but if you like things spicy feel free to add more or kick up your pepper to serrano or habanero! My husband often adds hot sauce to his bowl too (he's a chile-head). An exciting twist to your taco Tuesday repertoire, you should whip up a big pot of this and share it with your family. Heck, make a double batch and share it with a friend. We are all so busy this time of year you might make...no, you WILL make their day!  

Jalapeño Popper Chili (adapted from kitchenmeetsgirl.com)

1 T. olive oil
1 medium yellow onion, diced
2 jalapeños, seeded and diced (use more/don't seed them if you want more heat)
3 cloves garlic, minced
1 (19 oz.) package ground turkey (I used 93/7)
1 packet taco seasoning
1 can black beans, drained and rinsed
1 (10 oz.) bag frozen corn (I used Trader Joe's fire roasted corn)
2 (14 oz.) cans fire roasted tomatoes
1/2 c. salsa (I used Herdez)
1 (15 oz.) can low sodium chicken broth
1/2 c. cilantro, chopped
4 oz. low fat cream cheese, diced
Shredded Mexican style cheese, for serving (if desired)

Heat olive oil in a large soup pot over medium high heat. Add the onion, jalapeños and garlic and cook, stirring occasionally, for 5-10 minutes. Add the turkey and cook, stirring to break up the turkey for 5-7 minutes until the turkey is cooked through. Add the taco seasoning, black beans, corn, tomatoes, salsa, broth and cilantro. Simmer over medium low heat for 30 minutes, stirring occasionally. Add the cream cheese and stir well until melted and mixed uniformly. Serve garnished
with cheese if desired. 

6 servings (405 calories each serving) according to my calculator on loseit.com