Add cilantro, sour cream, tortilla chips or avocado for a traditional Mexican garnish. Use soy instead of the turkey if you are going meatless.
Directions for: 30-Minute Turkey Chili
Ingredients
3 Tbsp extra-virgin olive oil
1 medium yellow onion, chopped
5 cloves garlic, chopped
1 Tbsp kosher salt
2 tsp chili powder
1 tsp dried oregano
1 Tbsp tomato paste
1 chipotle chile an adobo, coarsely chopped, with 1 Tbsp sauce
1 lb(s) ground turkey or 12 oz soy crumbles
1 Mexican lager-style beer
1 (14.5-oz) can whole peeled tomatoes, with their juice
1 (15.5-oz) can kidney beans, rinsed and drained
Optional garnishes: Sliced scallions, cilantro sprigs, avocado, sour cream, grated Monterey Jack cheese and/or tortilla chips
Directions
1. 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.
2. Ladle the chili into bowls and serve with the garnishes of your choice.
Tips and Substitutions
A skillet's larger surface area reduces sauces faster than simmering in a saucepan.
Source and Credits
Copyright (c) 2004 Television Food Network, G.P., all Rights Reserved.
Courtesy of Food Network Kitchen
See more: Beans, Beef, Comfort Food, Herbs, Main, Tomatoes, Turkey