This simple and flavorful chili is a lighter version of a classic beef chili. It is wonderful healthy option. It was included on a list of Food and Wine magazine’s best chilis.
The recipe was adapted from Food and Wine, contributed by Art Smith. In the article he said, “(this) turkey chili is a big favorite of Oprah’s.” I modified the proportions and added additional toppings. We ate it with corn muffins and green salad on the side- it was still “healthy-ish!” 🙂
Yield: 6 to 8
- 1/4 cup extra-virgin olive oil
- 3 pounds ground turkey
- 1 large yellow onion, cut into 1/2-inch dice
- 6 large garlic cloves, minced
- 1 1/2 tablespoons chile powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 3/4 teaspoon chipotle powder
- 1 large or 2 small carrots, peeled and cut into 1/4-inch dice
- 1 red bell pepper, cut into 1/2-inch dice
- One 28-ounce can crushed tomatoes or tomato puree
- three 15-ounce cans pinto beans, drained and rinsed
- 3/4 cup beer (such as lager)( I used Negra Modelo)
- 1 cup chicken stock or low-sodium broth
- 1 tablespoon apple cider vinegar
- 1 teaspoon chopped thyme
- coarse salt and freshly ground black pepper
- sliced scallions or chopped chives, for garnish
- sour cream, for serving, optional
- shredded cheese, for serving, optional
- In a large Dutch oven, heat 1 tablespoon of the oil until shimmering. Add half of the turkey and cook over medium-high heat, undisturbed, until browned on the bottom, about 3 minutes.
- Stir the turkey, season with salt and pepper, and cook until no pink remains, about 2 minutes longer. Transfer the cooked turkey to a bowl.
- Repeat with 1 more tablespoon of oil and the remaining turkey.
- Add the remaining 2 tablespoons of oil and the onion to the pot. Cook over moderate heat until softened, about 5 minutes.
- Add the garlic, chile powder, cumin, oregano and chipotle powder and cook, stirring, until fragrant, about 2 minutes.
- Return the turkey to the pot.
- Stir in the carrot, bell pepper, tomato puree, beans and lager and bring to a boil.
- Stir in the stock and vinegar, cover and simmer over low heat for 45 minutes.
- Add the thyme, season with salt and pepper and serve, garnished with scallions or chives.
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