Amazing Turkey Chili
- Yield servings
- 1/4 cup canola oil
- 2 medium yellow onions, cut into 1/4-inch dice
- 1 green bell pepper, stemmed, seeded, and cut into 1/4-inch dice
- 3 tablespoons ancho chile powder
- 1 tablespoon pasilla chile powder
- 2 tablespoons ground cumin
- 2 tablespoons ground coriander
- 1 tablespoon sugar
- 2 teaspoons dried thyme
- 2 teaspoons dried oregano
- 1/2 teaspoon cayenne pepper, or more to taste
- 5 garlic cloves, peeled and finely minced
- 1 pound ground turkey
- 2 cups low-sodium chicken broth
- 1 (28-ounce) can diced tomatoes, with their juices
- 1 cup tomato sauce
- 1/4 cup tomato paste
- 2 chipotle peppers in adobo sauce, with or without seeds, minced
- 2 (15-ounce) cans pinto beans, rinsed under cold water and drained
- 1 tablespoon apple cider vinegar
- 2 tablespoons fresh lime juice
- Salt, to taste
- Heat the oil in a large stockpot or Dutch oven over medium heat. Add the onions and bell pepper and cook, stirring frequently, until the vegetables soften, 10 to 15 minutes.
- Meanwhile, combine the chile powders, cumin, coriander, sugar, thyme, oregano, and cayenne pepper in a small bowl.
- When the vegetables are soft, add the herb/spice mixture and the garlic, and stir constantly until the mixture is hot and fragrant, about 3 minutes. Add the ground turkey and cook, breaking up the meat, until the meat is browned, about 10 minutes.
- Add the broth, diced tomatoes, tomato sauce, tomato paste, chipotle peppers, pinto beans, and vinegar. Stir to blend, and simmer the chili over medium-low heat, stirring occasionally, until it is cooked through and has begun to thicken, 30 to 45 minutes.
- Remove the pot from the heat, and stir in the lime juice and salt to taste. Serve hot.
Excerpted from The Earthbound Cook, Copyright 2010 by Myra Goodman. Used by permission of Workman Publishing Co., Inc. New York. All Rights Reserved