So-Cal Turkey Chili with ALL the fixings! This healthy chili is packed with protein, fiber and veggies. It won a chili cook off in Budapest when I cooked at the US Embassy and was featured in Southern California Magazine a couple years ago. It really benefits from a full 3 hours on the stove but you can cook it a little less if you're in a hurry. If you don’t want a big batch, just cut the recipe in half!
Try to get organic turkey meat, ground at the grocery store or butcher if you can. It’s simply better for you and the planet than the factory ground Jennie-O meat (which I have used in a pinch and still tastes good.)
If you don't add beer, add an extra cup of chicken stock. If you're missing one spice, don't worry, it's flexible - there's a lot of flavor going on if you forget one thing. The longer you give it, the better the flavor. It makes a big batch so it’s great for a crowd, to have in the fridge all week, or you can freeze it. The more toppings, the better!
NOTE: If you live out of the United States, double check your chili powder. In the states it’s a blend of chilies that’s NOT spicy but in some countries cayenne (super spicy chili powder) is labeled “chili powder”. You do not want 3 Tbs of that in so give it a tiny taste to make sure it’s not 5 alarm hot before adding!
Ingredients:
3 tablespoons olive oil2 pounds organic ground turkey (dark or dark and white combo)
1 large onion, diced
2 bell peppers (any color) deseeded and cut into small dice
1 jalepeño, minced with or without seeds - seeds will make is spicier (optional)
3 cloves garlic, minced
2 teaspoons ground marjoram or dried oregano
2 teaspoons coriander
2 teaspoons cumin
3 tablespoons chili powder
1 tablespoon paprika (sweet, hot or smoked, depending on preference)
1heaping tablespoon unsweetened cocoa powder
1-2 canned chipotle peppers in adobo, minced
2 teaspoons cinnamon
28 oz. can chopped or crushed tomatoes
3 cups chicken or beef stock
1 12 oz. bottle dark beer (optional)
2 rounded tablespoons tomato paste
3 15 oz. cans white beans, drained and rinsed (I like pinto, cannellini or navy) OR 2 cups dried beans, soaked over night in enough water to cover by 3 inches
Accompaniments: sour cream, avocado, cilantro, cheddar, diced red onion, lots of lime wedges, bacon, pickled red onion, chives, scallions, etc.
Method:
Heat a large pot and add olive oil and turkey meat. Cook until no longer pink, using a large spoon or potato masher to break up large chunks.Add onions, bell peppers, jalepeño (if using), garlic and salt (about 2 teaspoons.) Sauté about 5-7 minutes until onions are soft and translucent.
Add marjoram (or oregano), coriander, cumin, chili powder, paprika, cocoa powder, chipotle peppers, and cinnamon. Sauté 5 minutes more over medium heat, stirring occasionally.
Add tomatoes, chicken stock, beer (or extra cup of stock) and tomato paste.
If using soaked beans, add them now (don't add the soaking liquid.) Bring to boil, reduce heat and simmer 3 hours (or until beans are tender) over low heat, partially covered. Stir occasionally to prevent scorching on bottom. If using canned beans, add during last 30 minutes of cooking.
If at any point it looks like too much liquid has evaporated you can cover the chili or add a little water, stock or beer if it’s not looking moist enough.
Salt again to taste (amount you need to add will depend on how salty your stock was.)
Serve with accompaniments listed above!
Serves 8-10
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