Ingredients
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1 tablespoon Vegetable Oil
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2 Onion
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1 red Bell Peppers
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¼ cup Chili Powder
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6 Garlic
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1 tablespoon ground Cumin
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2 teaspoons ground Coriander
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1 teaspoon Red Pepper Flakes
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1 teaspoon dried Oregano
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½ teaspoon Cayenne Pepper
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2 pounds 93 percent lean ground Turkey
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2 (15-ounce) cans Pinto Beans
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1 (28-ounce) can diced Tomato
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1 (28-ounce) can crushed Tomato
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2 cups Chicken broth
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¼ cup Tequila
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1 tablespoon Honey
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Water
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Salt
Directions
For a no-fuss flavorful turkey chili, we found that the type of turkey we used and when we added it were key. Ground turkey that was 93 percent lean remained moist and had enough fat to flavor our chili. Adding half of the meat in the beginning allowed time for its flavor to infuse the chili. For improved texture and moister meat, we pinched the remaining turkey into small pieces and stirred them in toward the end. A can each of diced and crushed tomatoes added enough liquid without making the chili too thin. Tequila and a bit of honey added complex flavor. Be sure to use ground turkey, not ground turkey breast (also labeled 99 percent fat-free). Serve with your favorite toppings.
Steps
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1
Done
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Heat oil in Dutch oven over medium heat until shimmering. Add onions, bell pepper, chili powder, garlic, cumin, coriander, pepper flakes, oregano, and cayenne and cook, stirring often, until vegetables are softened, about 10 minutes. |
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2
Done
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Add 1 pound turkey, increase heat to medium-high, and cook, breaking up meat with wooden spoon, until no longer pink, about 4 minutes. Stir in beans, diced tomatoes and their juice, crushed tomatoes, and broth and bring to simmer. Reduce heat to medium-low and simmer until chili has begun to thicken, about 1 hour. |
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3
Done
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Pat remaining 1 pound turkey together into ball, then pinch off teaspoon size pieces of meat and stir into chili, along with tequila and honey. Continue to simmer, stirring occasionally, until turkey is tender and chili is slightly thickened, about 40 minutes. (If chili begins to stick to bottom of pot or looks too thick, stir in water as needed.) Season with salt to taste, and serve. |
