Prep 30 mins
Cook 2 hrs
This chili is not too hot, it is modified from a version my mother made using ground beef.
- 1 1⁄4 lbs ground turkey
- 1⁄2 large onion, chopped
- 27 ounces red kidney beans, canned, with juice
- 29 ounces pinto beans, canned, with juice
- 15 ounces tomato sauce, canned
- 14 1⁄2 ounces diced tomatoes, canned, with juice
- 1 chipotle pepper, chopped
- 1 teaspoon kosher salt
- 1⁄4 teaspoon black pepper
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 1 cup water
- Spray electric skillet with non-stick cooking spray. Heat to 325 degrees. Add ground turkey and onion, cook until turkey is lightly browned and onion is translucent.
- Mix remaining ingredients in a large pot and place over high heat on the stovetop.
- Add turkey and onion to the pot.
- Heat until bubbly, then reduce heat to low and simmer, covered, for 2 hours, stirring occasionally to prevent sticking.
I used a dried chipotle pepper in this chili along with one diced green pepper. I also added garlic powder and some extra cumin to spice up the soup. After about an hour of simmering I could barely taste the chipotle, so I fished it out and pureed it with some broth on the side, then slowly added the pureed mixture back into the chili testing for heat. Wow, that was the ticket! The chipotle added just enough heat and with the other spices it was fantastic. I simmered for a total of about an hour, then served it up with Pepperjack cheese grated on top. [Made for Zaar Cookbook Tag]
Very good, basic chili. I browned my turkey on the stovetop, but then put everything into the crockpot 6 hours. The chipotle gave it a nice, smoky flavor. Made for Spring 2011 PAC game.