Last week was the first particularly chilly one we’ve had here this fall. In previous weeks, I’ve still been able to get away with going to campus in sweaters and cardigans, but when there was frost on the ground and ice on the cars, I knew it was time to get out a coat. I didn’t even own a coat for most of the time that I lived in California, and I only remember having the heater on for perhaps one week in college in southern California. Oh, how times change (or rather, how my personal locale changes).
Chili is one of those classic stick-to-your-ribs types of dishes that just hit the spot when the weather turns colder. While you do have to plan ahead a little bit for this recipe—it’s not the sort of dinner you can have on the table within twenty minutes from when you start thinking about what to make—it’s really quite simple and doesn’t require much active prep time.
- 2 tablespoons vegetable oil
- 1 medium yellow or white onion, diced
- 1 red bell pepper, diced
- 1/4 cup chili powder
- 2 teaspoons cumin
- 1/2 teaspoon cayenne pepper
- 5 cloves garlic, minced
- 1 1/2 pounds ground turkey
- 1 can red kidney beans
- 1 can white kidney/cannellini beans
- 1 can pinto beans
- 1 can (28 ounces) diced tomatoes
- 2 chipotle chilies in adobo, minced finely
- 1 teaspoon salt
- rice
- tortilla chips
- cheddar cheese, grated
- guacamole
- cilantro
- Heat oil in a large stockpot over medium heat for 1-2 minutes. Add diced onion, diced red pepper, chili powder, cumin, cayenne pepper, and salt. Cook until onion and red pepper are softened, stirring occasionally, about 5-7 minutes. Add garlic and cook for 30 seconds, stirring constantly.
- Add ground turkey and turn heat up to medium-high. Break up turkey with a wooden spoon and cook until no longer pink, about 10 minutes.
- While turkey is cooking, drain and rinse beans. Add beans, chipotles, and tomatoes (along with tomato juice). Bring to a simmer, cover, and cook for 45 minutes.
- Remove lid from stockpot and cook for 10-15 minutes, stirring occasionally, until liquid is slightly reduced.
- Serve over rice or tortilla chips and garnish with grated cheese, guacamole, and cilantro as desired.
- This recipe can easily be made dairy-free if you just omit the cheese on top. If avoiding gluten is important to you, be sure to check the label on the chipotles in adobo.
[post updated with new photos 1/27/15]
Sigh… this looks and sounds so good. Too bad my spouse doesn’t groove on chipotle.
Hmm…is it because of the flavor or the level of spiciness? This chili isn’t actually that zippy, but you get do the subtle smoky flavor of the chipotles. If she still isn’t sold on the idea, you could maybe try stirring some minced chipotles into your own serving after cooking.
I made this recipe previously and plan to fix it again, this time with turkey leftovers! It was absolutely delicious and I look forward to it :))
Ooh, I bet that will be delicious! I’m so glad you like it 🙂