{"id":380,"date":"2020-03-23T20:56:35","date_gmt":"2020-03-23T20:56:35","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=380"},"modified":"2026-01-01T18:59:19","modified_gmt":"2026-01-01T18:59:19","slug":"turkey-chili","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/turkey-chili\/","title":{"rendered":"Turkey Chili"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Turkey Chili<\/span><\/h2>\n
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Author: <\/span>Amanda Freitag<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • 1<\/span> tablespoon<\/span> canola oil<\/span><\/li>
  • 1<\/span> yellow onion<\/span> diced<\/span><\/li>
  • Kosher salt<\/span><\/li>
  • 4<\/span> garlic cloves<\/span> thinly sliced<\/span><\/li>
  • 1<\/span> red bell pepper<\/span> diced<\/span><\/li>
  • \u00bc<\/span> cup<\/span> chili powder<\/span><\/li>
  • 1<\/span> teaspoon<\/span> ground cumin<\/span><\/li>
  • \u00bc<\/span> teaspoon<\/span> cayenne pepper<\/span><\/li>
  • 2<\/span> tablespoons<\/span> tomato paste<\/span><\/li>
  • 1<\/span> pound<\/span> ground turkey<\/span><\/li>
  • One 28-ounce can plum tomatoes<\/span><\/li>
  • 3<\/span> cups<\/span> low-sodium chicken stock<\/span> plus more as needed<\/span><\/li>
  • 1<\/span> tablespoon<\/span> unsweetened cocoa powder<\/span><\/li>
  • 1 \u00bd<\/span> cups<\/span> cooked white beans<\/span> or One 12-ounce can, drained and rinsed<\/span><\/li>
  • 1 \u00bd<\/span> cups<\/span> cooked kidney beans<\/span> or One 12-ounce can, drained and rinsed<\/span><\/li>
  • Sour cream or plain Greek yogurt<\/span> for serving (optional)<\/span><\/li>
  • Sliced scallions<\/span> for serving (optional)<\/span><\/li>
  • Grated Cheddar cheese<\/span> for serving (optional)<\/span><\/li><\/ul><\/div><\/div>\n

    <\/span>Instructions<\/span><\/h3>
    • 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.<\/span><\/div><\/li>
    • Add the tomato paste and cook for 1 or 2 minutes to deepen its flavor.<\/span><\/div><\/li>
    • 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.<\/span><\/div><\/li>
    • 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.<\/span><\/div><\/li>
    • 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.<\/span><\/div><\/li>
    • Serve in deep bowls topped with sour cream, sliced scallions, and grated Cheddar, if desired.<\/span><\/div><\/li><\/ul><\/div><\/div>\n
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