Turkey Chili
Ingredients
- 1 tablespoon canola oil
- 1 yellow onion diced
- Kosher salt
- 4 garlic cloves thinly sliced
- 1 red bell pepper diced
- ¼ cup chili powder
- 1 teaspoon ground cumin
- ¼ teaspoon cayenne pepper
- 2 tablespoons tomato paste
- 1 pound ground turkey
- One 28-ounce can plum tomatoes
- 3 cups low-sodium chicken stock plus more as needed
- 1 tablespoon unsweetened cocoa powder
- 1 ½ cups cooked white beans or One 12-ounce can, drained and rinsed
- 1 ½ cups cooked kidney beans or One 12-ounce can, drained and rinsed
- Sour cream or plain Greek yogurt for serving (optional)
- Sliced scallions for serving (optional)
- Grated Cheddar cheese for serving (optional)
Instructions
- Heat the canola oil in a large pot or Dutch oven over medium heat. Add the onion and a pinch of kosher salt and saute, stirring with a wooden spoon, for about 2 minutes, or until translucent. Add the garlic and bell pepper and saute for 1 minute. Add the chili powder, cumin, and cayenne and cook for at least 1 minute so that they bloom.
- Add the tomato paste and cook for 1 or 2 minutes to deepen its flavor.
- Add the turkey and switch tools from a wooden spoon to a whisk. Cook the turkey, breaking up any large chunks with the whisk as you cook, for 5 minutes, or until browned.
- Add the tomatoes, 3 cups of the stock, and the cocoa powder and bring to a simmer, whisking to make sure the cocoa powder is thoroughly dissolved and combined. Add the beans and bring the chili to a simmer.
- Cover the pot with a lid or foil and cook the chili for 1 hour. Taste the chili after 1 hour and adjust the seasoning. If the chili is too thick for your liking, add a bit more chicken stock.
- Serve in deep bowls topped with sour cream, sliced scallions, and grated Cheddar, if desired.
