If you would have asked me a few months back if I liked turkey chili, I would have probably told you no without hesitation. Whether this would be a definitive 'no' or a waivering 'no', I couldn't say with any certainty. If you asked me 'why not?', I would be scrambling to come up with something a little more substantive than a litany of weak excuses. The truth, when I finally got around to it, was I may have formed an opinion about turkey chili based on maybe having it once or possibly twice in my life. Granted I am not the only one in the world who doesn't give any 'not wowed by it' food a second chance. Although life experiences have taught me this is a kind of short-sightedness often leading to misconceived notions and missed opportunities. Had I stayed true to my younger self's view on mashed potatoes, I would have permanently banished them from my life. Fortunately or possibly unfortunately, I rediscovered mashed potatoes deliciousness. Today I couldn't imagine a Thanksgiving dinner or meatloaf without them. So at a recent stay at the home of a friend, aka the hostess with an extraordinary flair for entertaining and decorating, she served us her homemade Turkey Chili for dinner one night. It's quite possible I may have done my best disguised eye-roll when I learned what we were having for dinner. Turkey and chili in the same sentence weren't exactly words conjuring up any notion of a heavenly meal. And then I took a bite, then a second bite. Before I knew it, I was asking for a second helping. I had experienced a turkey chili awakening! And just like that my chili making and eating preferences were forever changed.
When I sat down with the Turkey Chili recipe she used for inspiration, I realized two things. The first one was her recipe was a nuanced, made with love version of a Cherry Peach Pumpkin Chili. As hard as I might try to replicate it, it might not live up to my memory of it. The second had to do with some of the ingredients. Two of which were not readily accessible as they could be found only in a Michigan based specialty store. While available via mail-order or if one wanted to take a road trip to Michigan, I was hesitant to post a recipe on the blog where access to ingredients might deter anyone from making it. So I started looking at turkey chili recipes, ultimately creating one I was convinced would also be turkey chili awakening worthy. But yes, I ended up including one of the sauces available only from a Michigan-based food-artisan shop as one of the ingredients. Although I developed two other taste-worthy substitutions (see Notes below).
This Chipotle Turkey Chili is a deeply flavored, well-spiced, hearty, healthy, savory dish. Made with ground turkey (a combination of ground turkey and ground turkey thighs), two kinds of white beans, chili powder, cumin, cinnamon, sweet smoked paprika, chipotle peppers, crushed tomatoes, chicken broth, slightly caramelized onions, garlic, kosher salt, and pumpkin chipotle roasting sauce, it is beyond swoonworthy. Perfect on either a chilly fall or cold winter night, this Chipotle Turkey Chili promises to take your taste buds to new levels of chili deliciousness.
I would guess some of you beef chili lovers may be a little skeptical about believing any chili made with turkey could be any good. Let alone better than good, borderline great. Growing up eating only chili made with beef, I can completely relate to this thinking. Just a couple of months ago, I had that same mindset. One I didn't think could possibly undergo such a dramatic paradigm shift. Proving once again anything is possible if you allow yourself to suspend your deeply held preconceived notions.
Two kinds of ground turkey, browned with slightly caramelized onions and sautéed garlic, form the base layer of this chili. Ground turkey thighs not only added a richer flavor to the chili, it prevented it from being on the 'dry' side. I used equal combinations of ground turkey thighs and ground turkey meat with absolutely great results. However, I can't help but wonder if using two pounds of ground turkey thighs would make this chili even more flavorful. I will have to test out tat theory the next time I make it. For what it's worth, use at least a combination of white and dark ground turkey for the most divinely flavored chili!
Chili is low-brow, comfort food. One of those foods best served straight from the pot so everyone can serve themselves. Not only do cast-iron pots make great cooking vessels, they make incredibly beautiful serving pieces.
Serve this absolutely exceptional Chipotle Turkey Chili with bowls of sliced avocado, chopped green onions, sliced jalapeños, grated cheddar cheese, sour cream, and, of course, some homemade beer bread.
Is there any better way to start the new year than with a healthier version of chili? Could having a big bowl of chili for dinner on a cold day be the best thing to warm you up? Regardless if you live in the warmer or chilly climates, you need this soul-satisfying Chipotle Turkey Chili in your life. So get a couple of six packs of beer (more if there are few lushes on your guest list), invite your friends and/or family over this weekend, and have the most epic chili dinner ever!
Chipotle Turkey Chili
Serves 6-8
Ingredients
2 Tablespoons olive oil
1 Tablespoon unsalted butter
2 small yellow onions or 1 large yellow onion, diced
2 - 3 cloves garlic, minced
2 pounds ground turkey (1 pound ground turkey, 1 pound turkey thighs)
2 cans (15 ounces each) Great Northern and/or Cannellini Beans, rinsed and drained (See Note below)
1 can (28 ounce) crushed tomatoes
2 chipotle peppers in adobe sauce, finely chopped (for less heat remove seeds before chopping) OR a 4 ounce can chopped green chilies
1 1/2 Tablespoons chili powder
1 Tablespoon ground cumin
2 teaspoons to 1 Tablespoon sweet smoked paprika (I used 2 teaspoons)
1 1/2 teaspoons kosher salt
1 teaspoon cinnamon
1/2 jar (7 ounces) American Spoon's Pumpkin Chipotle Roasting Sauce (see Note below)
2-3 cups chicken broth (I used 2 1/2 cups)
Grated cheddar cheese, green onions, avocado, sliced jalapeños, and/or sour cream for serving
Serve with a great beer bread, like this Cheddar Cheese Jalapeño Beer Bread
Directions
1. Heat olive oil and butter in a large skillet. Add onion and sauté over medium heat until slightly caramelized (approximately 12-14 minutes).
2. Add garlic and continue cooking for additional 2 minutes.
3. Add the ground turkey and sauté until lightly browned.
4. In a large dutch oven, combine the crushed tomatoes, beans, chipotle peppers, chili powder, cumin, sweet smoked paprika, salt, cinnamon, pumpkin chipotle roasting sauce, and 2 cups of the chicken broth. Stir to combine.
5. Add the turkey/onion/garlic mixture to the dutch oven. Bring to a boil, reduce heat to simmer and continue cooking (uncovered) for approximately 60-75 minutes to allow the flavors to fully develop. Add additional chicken stock as necessary, if mixture becomes too thick for your liking.
6. Ladle into bowls and top with grated cheddar cheese, chopped green onions, avocado slices, sliced jalapeños, and a dollop of sour cream. Alternately, serve the chili with the toppings on the side and let everyone choose their own garnishing options.
7. Store leftovers (covered) in the refrigerator. Reheat on the stovetop or in the microwave.
Notes: (1) I used half of a 14 ounce jar of American Spoon's Pumpkin Chipotle Roasting Sauce. It is available online and in their stores. While I don't normally like to post a recipe requiring an ingredient not having wide accessibility (i.e., Amazon or the grocery store), I made an exception here. In lieu of this roasting sauce recommend using 7 to 8 ounces of Williams-Sonoma's Pumpkin Chipotle Braising Sauce or using 7-8 ounces of additional crushed tomatoes and 1 Tablespoons of the adobo sauce from the can of chipotle peppers. (2) I used one pound of ground turkey thighs and one pound of ground turkey. Would consider using 2 pounds of ground turkey thighs in the next batch. (3) I used a combination of Great Northern Beans and Cannellini Beans. (4) You could easily double this recipe for a larger crowd. Any leftovers reheat beautifully. (5) You can make this chili a day ahead, store covered in the refrigerator, and reheat over low heat before serving.
Snowy New Year's Eve in Ephraim, Wisconsin (2018)
