Prep 10 mins
Cook 35 mins
If you love hot and spicy you will love this chili. Adjust chili powder and chipotle pepper for spiciness.
- 2 tablespoons olive oil
- 1 medium yellow onion
- 5 garlic cloves
- 1 tablespoon chili powder
- 2 teaspoons dried oregano
- 1 tablespoon tomato paste
- 4 chipotle peppers, in chile en adobo sauce
- 1 -2 tablespoon adobo sauce
- 1 1⁄4 lbs ground turkey
- 12 ounces low sodium chicken broth
- 30 ounces whole canned tomatoes
- 14 1⁄2 ounces kidney beans
- 14 1⁄2 ounces black beans
- Heat oil in large skillet over medium-high heat.
- Add onion, garlic, chili powder, and oregano. Stir for about 3 minutes.
- Stir in tomato paste, chipotle peppers, and adobe sauce; cook 1 minute.
- Add turkey, breaking it up and cooking until the meat loses its raw color, about 8 minutes.
- Add chicken broth and simmer until reduced by about half; about 10 minutes.
- Add tomatoes, crushing them through your fingers into skillet along with their juices and beans.
- Bring to a boil, uncovered, stir occasionally until thick, about 10 minutes.
I followed the recipe to a T, except I also added a can of chopped green chilies. Even still, this chili was watery and flavorless. Do yourself a favor and skip this one.
This Chili is not for the weak of heart or sensitive of taste buds!!! It was smokin' hot, but just how I like it! In fact, I loved the flavor. Unfortunately for the rest of my family, they had to wait a little longer until I got back from the store with more beans to thin out the spice some. I also served it over polenta and a small bed of rice to cool it off. If you have a family like mine, with mixed taste buds and spice tolerances, I'd start with a lot less chili powder (1 tsp) and a little less chipotle (2 chopped) for starters, then work your way up to the comfort level of your least spice tolerance in the household. Others can alway ADD chilis and spice to get it to their liking. I know what adjustments I need to make for next time, and there definitely will be a next time, the whole family absolutely loved the taste once I cooled it down some.
This chili really warmed us up tonight on a chilly, rainy evening in Michigan. Tonight I was cooking for just myself and my aunt and we really enjoyed this chili! First, the prep could not have been easier. Second, it was definitely spicy, which I like. DH, who was not home when I made this and is not a huge fan of ground turkey, is sure to like this. The directions don't specify, but I chopped the onions, and minced the garlic and chipotle peppers. My chicken broth was not low sodium and the dish did not seem too salty. My aunt and I generously added shredded colby-jack cheese to the finished product. Thank you for a flavorful, easy, healthy chili recipe that I will definitely make again!