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