Ingredients for Turkey Chili
- 2 tablespoons plus 1/2 cup water, divided
- 2 teaspoons table salt, divided
- 1/2 teaspoon baking soda
- 2 pounds 93% lean ground turkey
- 1.3 ounces (to 2 ounces) dried ancho chiles, stemmed, seeded, and torn into 1-inch pieces
- 0.3 ounce (to 0.5 ounce) dried guajillo chiles, stemmed, seeded, and torn into 1-inch pieces
- 3 corn tortillas (6-inch ones), torn into 1-inch pieces
- 1 tablespoon ground cumin
- 1 tablespoon paprika
- 2 teaspoons garlic powder
- 2 teaspoons dried oregano
- 1 teaspoon ground coriander
- 1 teaspoon pepper
- 1/4 cup vegetable oil
- 3 onions, chopped fine (3 cups)
- 1 tablespoon minced garlic
- 1 tablespoon tomato paste
- 2 (I5-ounce) cans red kidney beans, undrained
- 2 cups chicken broth
- 1 (14.5 ounce) can diced tomatoes
- 1 tablespoon packed brown sugar
- Optional garnishes: shredded cheese, sour cream, avocado, chopped onion, and cilantro
Cooking Instructions for making Turkey Chili
Combine 2 tablespoons water, 1 teaspoon salt, and baking soda in small bowl. Place turkey in large bowl. Using your hands, break up meat into rough ½-inch pieces. Drizzle baking soda mixture evenly over turkey. Using your hands, toss gently to combine; set aside.
Toast anchos and guajillos in Dutch oven over medium-high heat, stirring frequently, until fragrant, 2 to 6 minutes. Transfer to food processor and let cool.
Add tortillas, cumin, paprika, garlic powder, oregano, coriander, and pepper to food processor with chiles and process until finely ground, 1 to 2 minutes. Set aside.
Heat oil in now-empty pot over medium heat until shimmering. Add onions and remaining 1 teaspoon salt and cook, stirring occasionally, until onions are softened and lightly browned, 6 to 8 minutes. Add garlic and cook until fragrant, 30 to 60 seconds. Add tomato paste and cook, stirring occasionally, for 1 minute.
Add turkey and cook, stirring with wooden spoon to break up meat into ¼-inch pieces, until meat is no longer pink, 6 to 8 minutes. Add chile mixture and stir until turkey is well coated; cook until fragrant, about 1 minute.
Add beans and their liquid, broth, tomatoes, sugar, and remaining ½ cup water. Stir well and bring to simmer. Cover and cook, stirring occasion-ally, to meld flavors, about 10 minutes. Season with salt to taste, and serve with garnishes, if desired.
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