Anyone who cooks for a family knows that a recipe everybody likes is a find. Whatever you decide to make, there’s usually at least one person who refuses to eat it. For our family, this smoky chipotle turkey chili is an exception. It’s a favorite with everyone, and it’s become a family tradition. We serve it even on special occasions, like Sunday dinner and birthdays. When my college-age daughters moved out of the house, it wasn’t long before they called home and asked for the recipe.
Not only is this turkey chili warm, spicy and satisfying, it’s high in protein, low in fat, and packed full of yummy veggies. This recipe makes a double batch of turkey chili, enough for 12 servings, so you can usually freeze half of it for a day when you don’t have time to cook. If I’m going to bother to make this recipe, I will double the double recipe and make a truly huge pot of chili, because as a busy working mom, I love having freezer meals on hand.
I usually serve this chili with shredded cheese, diced avocado and sliced green onion as toppings, and tortilla chips on the side. I’m not the biggest fan of beans in chili, so I serve beans on the side as well, and let people add those if they want.
- 2 packages (1.25 pounds each) 85 percent lean ground turkey
- 2 medium onions, diced fine
- 4 bell peppers, diced fine
- 2 cloves garlic, pressed
- 2 28-oz. or 4 14-oz. cans tomatoes (diced or whole)
- 2 tablespoons olive oil
- 3 tablespoons mild chili powder
- 1 ½ teaspoons chipotle chili powder
- 1 ½ teaspoons oregano, preferably Mexican
- 2-3 teaspoons salt
- 2 cans kidney beans (optional), drained and rinsed, or 3 cups cooked dried kidney beans
- Chop the onions and bell pepper and set aside. Put the olive oil in the bottom of a large soup pot over medium high heat. Add the turkey, garlic, salt, chili powder and oregano and brown the meat, stirring and breaking it up into small pieces as it cooks. When the meat is almost cooked, add the bell pepper and onion, and continue to cook and stir until the vegetables are translucent and beginning to soften.
- Process the tomatoes with their juice in a blender until pureed. Add the pureed tomatoes to the pot and simmer, uncovered, over medium heat for one hour. Taste halfway through cooking and adjust seasonings. Chipotle powder will become hotter during the cooking process. Add water if the chili is too thick. Add the kidney beans, if desired, and simmer until hot.