My Go-To Turkey Chili
January 23, 2021 note:
I posted this recipe originally in 2009. I’ve been making it for over 10 years and it has stood the test of time. Depending on whether I used diced tomatoes with peppers or whole tomatoes, which brand of chipotle peppers in adobo sauce, and the fat content of the ground turkey, it always turns out slightly different but equally delicious.
I made this on Monday night but haven’t had a chance to post.
This is my go-to chili recipe! I have made this recipe for and passed it along to countless people. Everyone loves it! It’s hard to believe you can get such flavor out of a 30-minute meal. Of course, it tastes even better the next day!
The key to recipe is the chipotle chili en adobo. It adds a great heat and smokiness to the dish. I usually add a bit more than the recipe calls for but it is spicy so if you want to tone down the heat use what the recipe calls for or a little less.
If you don’t have Mexican beer on hand, a Bud Light will do.
I usually serve with chips or tortillas, diced avocado, grated cheese, and sour cream for Tim. Often I double the recipe and freeze half of it.
I’ll be making a big pot of this chili several more times this fall and winter!
30-Minute Turkey Chili
Food Network Kitchens
- 3 tablespoons extra-virgin olive oil
- 1 medium yellow onion, chopped
- 5 cloves garlic, chopped
- 1 tablespoon kosher salt
- 2 teaspoons chili powder
- 1 teaspoon dried oregano
- 1 tablespoon tomato paste
- 1 chipotle chile en adobo, coarsely chopped, with 1 tablespoon sauce
- 1 pound ground turkey
- 1 (12-ounce) Mexican lager-style beer
- 1 (14 1/2-ounce) can whole peeled tomatoes, with their juice
- 1 (15 1/2-ounce) can kidney beans, rinsed and drained
- Sliced scallions, cilantro sprigs, avocado, sour cream, grated Monterey jack cheese, and/or tortilla chips, for garnish, optional
Heat the olive oil in a large, heavy skillet over medium-high heat. Add the onion, garlic, salt, chili powder, and oregano and cook, stirring, until fragrant, about 3 minutes. Stir in the tomato paste and the chipotle chile and sauce; cook 1 minute more.
Add the turkey, breaking it up with a wooden spoon, and cook until the meat loses its raw color, about 3 minutes. Add the beer and simmer until reduced by about half, about 8 minutes.
Add the tomatoes–crushing them through your fingers into the skillet–along with their juices and the beans; bring to a boil. Cook, uncovered, stirring occasionally, until thick, about 10 minutes.
Ladle the chili into bowls and serve with the garnishes of your choice.
Cook’s Note: A skillet’s larger surface area reduces sauces faster than simmering in a saucepan.