Wednesday, February 21, 2007

My Favorite Turkey Chili

Another recipe that I've adapted from Cooks Illustrated, I've cut down on the oil and used turkey instead of beef (though you could swap lean ground beef for the turkey if you prefer), I love that this recipe makes enough chili for a crowd and freezes very well. It's also really versatile: one night we'll have bowls of chili with sour cream and grated cheese and a few nights later we can have taco salad using the leftovers. It's also great served with cornbread or rice.


  • 2 t oil
  • 2 C chopped onion (about 2 onions)
  • 1 bell pepper, chopped (either red or green is fine)
  • 6 garlic cloves, minced
  • 1/4 C chili powder
  • 1 T ground cumin
  • 2 t ground coriander
  • 1 t red pepper flakes
  • 1 t dried oregano
  • 1/2 t cayenne pepper
  • 2.5 lbs lean ground turkey (93/7)
  • 2 15 oz cans kidney beans, rinsed and drained (you can sub other beans if you prefer)
  • 1 28 oz can diced tomatoes
  • 1 28 oz can tomato puree or crushed tomatoes
  • salt
  • limes, cut into wedges
  1. Heat oil in large pot or dutch oven over medium heat. Add onion, pepper, garlic and spices (excluding salt). Cook, stirring occassionally, until vegetables soften -- about 10 minutes.
  2. Raise heat to medium-high and add half of ground turkey. Break up with a wooden spoon, cooking until no longer pink. Add remaining meat and repeat.
  3. Add beans, tomatoes and 1/2 t salt. Bring mixture to a boil, and then reduce to low. Stir occassionally, cooking for about 2 hours covered.
  4. Adjust seasoning, and serve with lime wedges, cheese, onions, sour cream or any other desired toppings.


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