When winter hits (which it finally did in Massachusetts this week), I can't help but whip up a batch of turkey chili practically once a week.
Something about it just screams warming, and it's healthy unlike the other foods that I find comforting (mac n' cheese, broccoli cheddar soup, big brownie sundaes).
I've often been asked for the recipe for my chipotle turkey chili but I've never really been able to give it because it's just something that I make, pinch of this, sprinkle of that, so I finally took the time to write it down while I was throwing things in the pot.
1 onion chopped
4 cloves of garlic, minced
20 ounce package ground turkey
1 Tbsp cumin
1/2 Tbsp coriander
1/2 Tbsp mexican chili powder
1/2 Tbsp oregano
1/2 tsp cinnamon
28 ounce can diced tomatoes
14.5 ounce can black beans, rinsed
14.5 ounce can kidney beans, rinsed
12 ounce can of beer
2-3 chipotles in adobo, chopped (depending on desired spiciness)
Shredded cheese and scallions for garnish
1.In a large soup pot sautee onion and garlic in 2 tablespoons of olive oil for 5 minutes over medium heat.
2. Add ground turkey and cook until the turkey is no longer pink.
3. Sprinkle the mixture with all 5 spices and mix thoroughly to coat the turkey
4. Add tomatoes (with juice), black beans, kidney beans and can of beer to the pot and simmer over medium heat for 15-20 minutes. If you prefer not to use beer you can sub in equal volume of beef or chicken stock.
5. Add chipotles and cook an additional 5 minutes.
**A note on chipotles in adobo, I purchase them and immediately open the can, put them in a ziploc baggie and freeze them. This makes for a much finer chop without tons of juice spilling all over the cutting board and creating an enormous mess.**
Serve the chili hot with cheese and scallions for garnish.
The corn muffins you see in the background are from this recipe, thank you Neelys! These are absolutely amazing, and I like using muffins instead of a dish of cornbread because it's built in portion control.