Chipotle Turkey Chili
This easy Chipotle Turkey Chili hits the spot, and is so full of flavor that even the avowed ground turkey haters here couldn't tell it from beef!
Servings 6
Ingredients
- 2 tablespoon olive oil
- 1 medium yellow onion, chopped
- 6 cloves garlic, chopped
- 2 tablespoon chili powder
- 1 teaspoon oregano
- 1 teaspoon cumin
- 1 lb ground turkey
- 4 chipotle peppers (from a can of chipotles in adobo), chopped
- 1 tablespoon of the adobo sauce
- 2 14.5 oz cans fire roasted diced and/or crushed tomatoes
- 1 can black beans, drained
- 1 can kidney beans, drained
- 1 cup water
- ½ tablespoon unsweetened cocoa powder
- Sea salt, to taste
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat, then add onion, garlic, chili powder, oregano, and cumin. Saute for about five minutes, stirring occasionally, until onion is softened.
- Add turkey, chipotles, and adobo sauce and continue to cook over medium-high heat, breaking up the turkey as you go, until turkey is cooked through.
- Stir in tomatoes, beans, water, cocoa powder, and sea salt, bring to a boil, then reduce heat to medium low and simmer partly covered for 30 minutes, stirring occasionally.
- Serve with your favorite chili toppings!
Notes
I used one can of crushed tomatoes and one can of diced; for a more soupy chili you could instead use one can of diced tomatoes and one can of sauce. I also used my little Ninja food chopper to chop the onions, garlic, and chipotles (separately) -- it's quicker and much less messy than trying to chop the peppers by hand. This chili isn't very spicy, but if you are very sensitive to spice try using 2-3 chipotle peppers rather than the four I used here.