Turkey Chili
Published June 22, 2022
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3tablespoons olive oil
- 1large white onion, diced
- 1(28-ounce) can whole peeled tomatoes
- Salt
- 2tablespoons chili powder
- 1pound ground turkey
- 1(7-ounce) can chipotle peppers in adobo sauce
- Shredded extra-sharp Cheddar, sour cream and whole cilantro leaves, for serving (optional)
Nutritional analysis per serving (4 servings)
387 calories; 25 grams fat; 7 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 4 grams polyunsaturated fat; 15 grams carbohydrates; 6 grams dietary fiber; 9 grams sugars; 29 grams protein; 1088 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large pot or Dutch oven, heat the oil over medium-high heat. Add the onion and cook, stirring occasionally with a wooden spoon, until translucent and starting to brown at the edges, 5 to 7 minutes.
- Step 2
Use a fork to fish the tomatoes out of the can and add them to the pot, leaving behind the juice for now. Season with salt and cook the tomatoes, breaking them up with the wooden spoon and stirring occasionally, until jammy and their liquid has reduced significantly, 5 to 7 minutes.
- Step 3
Stir in the chili powder and cook until fragrant, just a few seconds. Add the ground turkey, season with salt and stir to combine, breaking up the meat with the spoon. (Don’t worry about browning or cooking it through here, as it will do so when it simmers.) Stir in the reserved liquid from the tomato can.
- Step 4
Use the fork to fish out as many chipotle peppers from the can as you would like, starting with two or three, and add to the pot, breaking them up with the wooden spoon, along with all of the adobo sauce. The more peppers you use, the spicier your final chili will be; if you like spice, just add the entire can. (Store any peppers you don’t use in an airtight container in the refrigerator for up to a week and in the freezer for up to 2 months.) Fill the empty chipotle can with cold tap water, swish it around and add to the pot. Stir to combine.
- Step 5
Bring the chili to a simmer over medium-high heat — you should see occasional small bubbles breaking the surface of the mixture — then cover the pot and reduce the heat to continue simmering over medium-low, stirring occasionally, until the liquid has reduced and the tomatoes have broken down, about 20 minutes. The chili should look thick and shiny, but not too thick that you couldn’t ladle it into a bowl. (If it's too watery, then simmer with the lid off for another 5 minutes, stirring occasionally.) Taste and add more salt if desired. Serve with cheese, sour cream and cilantro, if using.
Private Notes
Comments
When I added some peanut butter to my chili, my family had a statue of me cast and placed in our yard.
This was okay. I usually add red or black beans to chili but made this recipe (scaled to 3/4) as it was written with no beans and 3 chipotles and served with rice and sour cream. It was a little more chipotle than I prefer. Next time I’d add black beans or green pepper, maybe use more chili powder and cumin, a jalapeño and depend less on chipotle. Those changes would not make the recipe anyone difficult for a beginner.
Then add them. For those of us who seek out beanless chili recipes, this is a gift.
This is excellent, punching way above its weight in terms of ingredients and work. I made it exactly as written, as I always do when first cooking a recipe, and it's lovely. Certainly adding beans is an option, but though I like beans, I didn't miss them.
Love this chili. Used 1/2 can chipotle peppers. Made as directed but also added small red beans.
Add beans. The whole can of chipotles would have been far too much. I forgot to add the cilantro. I’d eat this again make rice. Be