WSU Creamery

Cougar Cheese Recipes

Southwest Turkey Chili
Southwest Turkey Chili

1 lb ground turkey
1 large onion, chopped (about 1 cup)
3 cloves garlic, minced
2 Tbsp chili powder
1 Tbsp ground cumin
2 tsp ground cinnamon
1 tsp ground oregano
1 tsp dried marjoram
1 tsp ground coriander
1 tsp salt
1 tsp ground black pepper
1 can (6 oz) tomato paste
2 cups water
2 cans (14.5 oz each) chopped tomatoes
2 celery stalks, chopped
1 red pepper, chopped
4 cans (15 oz each) black beans
1-1/2 cups American Cheddar or Cougar Gold®, grated


In a large stew pot over medium-high heat, combine turkey, onion, garlic and all the seasonings. Cook, stirring occasionally, until turkey is no longer pink. Add tomato paste, water, tomatoes, celery and red pepper. Bring to a boil. Reduce heat to medium-low. Simmer for 1 hour.

Add the beans and simmer for an additional 20 minutes. Stir in the cheese just before serving. Serve warm, topped with additional grated cheese.

Heat can be adjusted by increasing/decreasing amount of chili pepper or by adding red pepper flakes or diced jalopeņos.

To make "mole" style recipe, add 1-1/2 Tbsp unsweetened cocoa powder (not dutch process).

Add 1/2 cup chopped, fresh cilantro with tomatoes.

Top with sour cream, corn chips and Hot Pepper or Crimson Fire!

WSU Creamery, PO Box 641122, Washington State University, Pullman WA 99164-1122, 800-457-5442, Contact Us