weeknight gourmet

My Go-To Turkey Chili

I made this on Monday night but haven’t had a chance to post.

This is my go-to chili recipe!  I have made this recipe for and passed it along to countless people.  Everyone loves it!  It’s hard to believe you can get such flavor out of a 30-minute meal.  Of course, it tastes even better the next day!

The key to recipe is the chipotle chili en adobo.  It adds a great heat and  smokiness to the dish.  I usually add a bit more than the recipe calls for but it is spicy so if you want to tone down the heat use what the recipe calls for or a little less.

If you don’t have Mexican beer on hand, a Bud Light will do.

I usually serve with chips or tortillas, diced avocado, grated cheese, and sour cream for Tim.  Often I double the recipe and freeze half of it.

I’ll be making a big pot of this chili several more times this fall and winter!

30-Minute Turkey Chili

Food Network Kitchens

  • 3 tablespoons extra-virgin olive oil
  • 1 medium yellow onion, chopped
  • 5 cloves garlic, chopped
  • 1 tablespoon kosher salt
  • 2 teaspoons chili powder
  • 1 teaspoon dried oregano
  • 1 tablespoon tomato paste
  • 1 chipotle chile en adobo, coarsely chopped, with 1 tablespoon sauce
  • 1 pound ground turkey
  • 1 (12-ounce) Mexican lager-style beer
  • 1 (14 1/2-ounce) can whole peeled tomatoes, with their juice
  • 1 (15 1/2-ounce) can kidney beans, rinsed and drained
  • Sliced scallions, cilantro sprigs, avocado, sour cream, grated Monterey jack cheese, and/or tortilla chips, for garnish, optional

Heat the olive oil in a large, heavy skillet over medium-high heat. Add the onion, garlic, salt, chili powder, and oregano and cook, stirring, until fragrant, about 3 minutes. Stir in the tomato paste and the chipotle chile and sauce; cook 1 minute more.

Add the turkey, breaking it up with a wooden spoon, and cook until the meat loses its raw color, about 3 minutes. Add the beer and simmer until reduced by about half, about 8 minutes.

Add the tomatoes–crushing them through your fingers into the skillet–along with their juices and the beans; bring to a boil. Cook, uncovered, stirring occasionally, until thick, about 10 minutes.

Ladle the chili into bowls and serve with the garnishes of your choice.

Cook’s Note: A skillet’s larger surface area reduces sauces faster than simmering in a saucepan.


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2 Responses to “My Go-To Turkey Chili”

  1. […] have lots of ground beef from the half steer.  I typically make turkey chili but figured beef chili was perfect for a frigid day in Becket (windchill was negative 15 degrees!) […]

  2. […] Turkey chili has been a staple in our kitchen for years.  My go-to recipe can be prepared in only 30 minutes — though it is always better if made ahead.  Recently I’ve been using the leftover chili to make breakfast a bit more interesting.  I’ve done a scramble with the chili.  I heat up the chili in a frying pan and then add four or five eggs I’ve whisked together.  I might add some grated Monterey Jack just before the eggs are done. […]

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