Amazing Turkey Chili
- Yield: servings
- 1/4cup canola oil
- 2medium yellow onions, cut into 1/4-inch dice
- 1 green bell pepper, stemmed, seeded, and cut into 1/4-inch dice
- 3tablespoons ancho chile powder
- 1tablespoon pasilla chile powder
- 2tablespoons ground cumin
- 2tablespoons ground coriander
- 1tablespoon sugar
- 2teaspoons dried thyme
- 2teaspoons dried oregano
- 1/2teaspoon cayenne pepper, or more to taste
- 5 garlic cloves, peeled and finely minced
- 1pound ground turkey
- 2cups store-bought low-sodium chicken broth
- 1large can (28 ounces) diced tomatoes, with their juices
- 1cup tomato sauce
- 1/4cup tomato paste
- 2 chipotle peppers in adobo sauce,
- with or without seeds, minced
- (see sidebar, page 418)
- 2cans (15 ounces each) pinto beans, rinsed under cold water and drained
- 1tablespoon apple cider vinegar
- 2tablespoons fresh lime juice
- Salt, to taste
1. 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.
2. Meanwhile, combine the chile powders, cumin, coriander, sugar, thyme, oregano, and cayenne pepper
in a small bowl.
3. 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.
4. 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.
5. 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