Whole 30 Turkey Chili Food
30-MINUTE TURKEY CHILI
Easily made in less than 30 minutes, this Southwestern classic has smoke and heat from the chipotle pepper. If you're going the meatless route, use soy crumbles instead of turkey and enjoy with cilantro, sour cream, tortilla chips or avocado!
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat the olive oil in a large, heavy skillet over medium-high heat. Add the onion, garlic, salt, chili powder, and oregano and cook, stirring, until fragrant, about 3 minutes. Stir in the tomato paste and the chipotle chile and sauce; cook 1 minute more. Add the turkey, breaking it up with a wooden spoon, and cook until the meat loses its raw color, about 3 minutes. Add the beer and simmer until reduced by about half, about 8 minutes. Add the tomatoes--crushing them through your fingers into the skillet--along with their juices and the beans; bring to a boil. Cook, uncovered, stirring occasionally, until thick, about 10 minutes.
- Ladle the chili into bowls and serve with the garnishes of your choice.
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- Heat a large Dutch oven or similar large, sturdy-bottomed pot over medium heat. Add the ghee or oil. When it is hot, add the meat, onion, salt, and pepper. Cook, breaking apart and browning the meat, until the it is no longer pink and the onion is beginning to soften, about 7 minutes. If it seems very greasy, drain it off (the amount of fat that cooks off will depend upon the meat you use).
- Add the oregano, chili powder, cumin, chipotle chili powder, garlic powder, and cinnamon. Stir to evenly coat the meat and vegetables with the spices. Cook until fragrant, about 30 seconds.
- Splash in about 1/2 cup of the broth and run a wooden spoon or rubber spatula along the bottom of the pot to scrape up any brown bits (this is flavor!). Add the next 1 1/2 cups broth, sweet potato, red bell pepper, green bell pepper, pumpkin and diced tomatoes and stir to evenly combine.
- Bring the chili to a boil, then reduce the heat to a simmer. Use a lid to cover the pot part way. Continue to simmer until the chili is thickened and the sweet potatoes have softened, stirring it periodically to prevent it from sticking, about 20 to 30 additional minutes. If the chili isn't becoming as thick as you like, let it simmer for 5 to 10 minutes without the lid. If the chili seems too thick, stir in additional broth to reach your desired consistency (chili thickness is completely personal preference. We like ours fairly thick, and the chili will thicken further as it cools too). Taste and adjust seasonings. Serve hot with desired toppings.
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