Although not my best spicy turkey chili picture, this one made the blog because I can’t resist those chubby little fingers.
Although my heart belongs to beef (namely burgers), we go through an obscene amount of ground turkey in our household. Its cheap in bulk, leaner than beef, and easier to deal with than chicken. Turkey chili is a go-to for me. You can double it and stick half of it in the freezer for an easy weeknight meal. It’s great for leftovers, if not better. And it’s a one pot meal (plus delicious). Feelin’ the love!
While carrots don’t have the delightfully crammable quality of say tortilla chips, they taste great in chili. Not only does it make the recipe better but it beats walking around the house eating carrots like Bugs Bunny (which I’ve been known to do).
Make sure you let your chili simmer. It allows all the ingredients to really marry. Stir occasionally to make sure the heat isn’t too high to prevent the bottom from burning. Otherwise this recipe is fairly simple. Score. I like my chili rather thick. If you prefer a more soupy chili just add more chicken stock a little bit at a time until you reach your desired consistency.
- 1 sweet onion, small dice
- 3 carrots, peeled and small dice
- 1 T. extra virgin olive oil
- 1 t. kosher salt
- 1 t. cumin
- 2 chipotles in adobo, chopped
- 28 oz. can diced tomatoes
- 15 oz. can chickpeas, drained
- 15 oz can corn, drained
- 22 oz. chicken stock
- 6 oz. can tomato paste
- 1 T. chopped cilantro
- 1.5 T. brown sugar
- Heat olive oil in dutch oven (I use this one) or large pot on medium high heat. Saute onion and carrots around 4 minutes.
- Add juice of half of a lime, cumin, garlic and green chilies. Continue to cook 1 more minute, Add one pound of ground turkey stirring occasionally until fully cooked.
- Add chipotles, brown sugar, diced tomatoes, chickpeas, corn and chicken stock. Stir and let simmer 10 minutes. Stir in tomato paste and let simmer 20 more minutes. Stir in chopped cilantro.
- Serve with sour cream and shredded cheese.