Chili is totally my type of comfort food.
A big bowl of meat and beans, smothered in a spice-filled tomato sauce, topped with gooey cheddar cheese, a dollop of sour cream, and a pop of fresh green onions.
There are SO many different variations on chili. I love it.
- Classic Chili con Carne (with meat)
- All Meat
- Turkey Chili
- Cincinnati Chili (with spaghetti!!)
- White Chili w. Chicken (no tomatoes in this one!)
- Chipotle Chili (with extra smokiness)
- Chili Colorado (chunks of meat smothered in a rich chile sauce)
- Chili Verde (pork shoulder in a tomatillo sauce)
- Mole-style Chili (with chocolate!)
and probably a few more that I am forgetting!
You should fully expect to see ALL of these versions on the blog eventually 🙂
This version is a hybrid: Chipotle Turkey Chili.
It has wonderful smoky spiciness from the chipotle powder (which are smoked jalapeños), but still feels light since it has ground turkey instead of beef.
This chili is definitely meat-heavy, and will please even the staunchest meat & potatoes person.
It fills you up, is chock full of nourishing ingredients, and pairs wonderfully with some warm buttermilk cornbread (recipe here).
Put a pot on the stove this football Sunday & enjoy with friends and family!
Chipotle Turkey ChiliPrint
- ¼ cup olive oil, divided
- 3 pounds ground turkey (93% lean)
- 2 medium onions, diced
- 6 cloves garlic, minced
- 2 tablespoons ancho chile powder
- 2 tablespoons ground cumin
- 1 teaspoon paprika
- 1 teaspoon coriander
- 1 teaspoon dried oregano
- 1 teaspoon ground chipotle powder
- 1 large carrot, small diced
- 1 red bell pepper, small diced
- 28 oz can tomato puree
- 2 (15oz) cans pinto beans, rinsed and drained
- 2 (15oz) cans kidney beans, rinsed and drained
- 1 cup lager beer
- 1 ½ cups chicken stock
- 1 tablespoon apple cider vinegar
- 1 teaspoon minced thyme
- 2 tablespoons kosher salt
- ½ tablespoon ground black pepper
- Sour cream, shredded cheddar cheese, and sliced green onions, for topping
- Add 2 tablespoons of the oil to a large dutch oven and warm over medium-high heat. Add the turkey and use a spatula to break it into small pieces while it cooks. Let cook for about 15-20 minutes, until lightly browned and any liquid is evaporated.
- Add 2 more tablespoons of oil to the pan and add the onions. Sauté over medium heat for about 10 minutes, until softened.
- Add the garlic and spices (ancho chile powder, cumin, paprika, coriander, oregano, and chipotle powder) and 2 tablespoons tomato paste and cook for 1 minute, stirring frequently, until the spices are dispersed and fragrant.
- Add the carrot, bell pepper, tomato puree, beans, beer, stock, vinegar, thyme, salt, and pepper. Stir to combine and bring to a boil. Reduce the heat to a simmer, cover, and simmer for 45 minutes to let the flavors meld.
- When the chili is done, spoon into bowls and top with sour cream, cheddar cheese, and green onions. Serve with cornbread muffins!