Tina's Turkey Chili Recipe

Name: Tina's Turkey Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup extra-virgin olive oil; 1 bunch scallions, sliced 1/2-inch thick; 1 medium red bell pepper, finely diced; 1 large poblano, finely diced; 2 garlic cloves, minced; Salt and freshly ground pepper; 3 pounds ground turkey; 1/3 cup pure ancho chile powder; 3 tablespoons ground cumin; One 28-ounce can tomato sauce (3 cups); 3 cups water; 5 thyme sprigs; 2 canned chipotle chiles in adobo, stemmed and minced; 2 tablespoons stone-ground cornmeal; 2 imported bay leaves; 1 teaspoon dried oregano, crumbled; Two 15-ounce cans black beans or pink beans, drained (3 cups); Shredded Cheddar cheese, chopped cilantro, sour cream and warm corn tortillas, for serving

Servings: persons

1/4 cup extra-virgin olive oil
1 bunch scallions, sliced 1/2-inch thick
1 medium red bell pepper, finely diced
1 large poblano, finely diced
2 garlic cloves, minced
Salt and freshly ground pepper
3 pounds ground turkey
1/3 cup pure ancho chile powder
3 tablespoons ground cumin
One 28-ounce can tomato sauce (3 cups)
3 cups water
5 thyme sprigs
2 canned chipotle chiles in adobo, stemmed and minced
2 tablespoons stone-ground cornmeal
2 imported bay leaves
1 teaspoon dried oregano, crumbled
Two 15-ounce cans black beans or pink beans, drained (3 cups)
Shredded Cheddar cheese, chopped cilantro, sour cream and warm corn tortillas, for serving

1
Heat 1 1/2 tablespoons of the olive oil in a large heavy casserole.
2
Add the scallions, bell pepper, poblano and garlic, season with salt and pepper and cook over moderately high heat, stirring, until softened, about 5 minutes.
3
Scrape the vegetables onto a plate.
4
Add the remaining 2 1/2 tablespoons of olive oil to the casserole.
5
Add the turkey, season with salt and pepper and cook, stirring to break up the meat, until nearly cooked but still slightly pink, about 4 minutes.
6
Add the chile powder and cumin and cook until the liquid evaporates, about 5 minutes longer.
7
Add the tomato sauce, water, thyme, chipotles, cornmeal, bay leaves, oregano and cooked vegetables and bring to a boil.
8
Partially cover and cook over moderately low heat, stirring occasionally, until the sauce is slightly reduced and the meat is tender, about 45 minutes.
9
Add the beans, season with salt and pepper and simmer 10 minutes longer.
10
Serve in deep bowls, passing the cheese, cilantro, sour cream and tortillas on the side.

970

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1/4 cup extra-virgin olive oil, 1 bunch scallions, sliced 1/2-inch thick, 1 medium red bell pepper, finely diced, 1 large poblano, finely diced, and more.

Yes, Tina's Turkey Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tina's Turkey Chili

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