Turkey Chili For Two
This small batch Turkey Chili for two iseasy, healthy, and simply fabulous. Adding smoky chipotle, bell peppers, white hominy, and pinto beans tothe ground turkey makes this chili perfectly spiced and packed withprotein.
Servings: 4 servings
Ingredients
- 1 tablespoons olive oil
- 1 pound ground turkey
- 1 teaspoon kosher salt
- ¼ teaspoon - Freshly ground black pepper
- 3 garlic cloves ,chopped
- 1 Tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon all-spice
- 1 large Spanish onion ,chopped
- ½ red pepper ,chopped
- ½ orange or green pepper ,chopped
- 1 to 2 - 1 or 2 whole jalapeño peppers to taste, seeded and chopped or use pickled!
- 1 Tablespoon tomato paste
- 14 ounces chicken broth ,I use Better than Bullion brand. Mix 14 ounces of water with 1 teaspoon of bullion
- 15 ounce can white hominy ,drained
- 1 to 2 chipotles in adobo sauce to taste ,minced
- 1 14- ounce can Muir Glen fire roasted tomatoes
- 6 ounces beer ,or more, to taste. I use a pilsner
- 15 ounce can pinto beans ,drained
- 1 bay leaf
- 1 teaspoon minced fresh oregano or ½ teaspoon dried
- 1 teaspoon rosemary
Garnishes:
- Sour Cream for serving
- shredded cheddar cheese
- Scallions white and light green parts, sliced, for serving
- Chopped cilantro for serving
- Lime wedges for serving
Instructions
- In a Dutch oven over medium-high heat, warm 1 tablespoon oil. Brown the ground turkey with ¾ teaspoon salt and ¼ teaspoon pepper, stirring occasionally until golden, 6 to 8 minutes. Stir in garlic, chili powder, cumin and all-spice and sauté for another 30 seconds. Using a slotted spoon, transfer turkey to a bowl.
- Add remaining oil to pot and sauté onions, bell peppers and jalapeño peppers, if using, with remaining ¼ teaspoon salt. Cook, stirring, until onion is translucent, about 10 minutes. Add tomato paste.
- Return ground turkey and any liquid in bowl to Dutch oven and add broth, hominy, chipotle peppers, canned tomatoes including the liquid and beans and beer. Stir to combine. Now mix in bay leaf, oregano, rosemary and 1 cups water. Simmer chili, partly covered, until it is thick enough for your taste, about 1 hour. If it is too thick for your liking, add more water. Serve hot, garnished with sour cream, cheddar cheese, scallions, cilantro, and lime wedges.