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5 from 4 votes
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Hearty Turkey Chili

Cuisinicity Tip: Make sure the beans have no added sugar, as some sneaky ones do!
Servings 6 -8
Author Catherine Katz

Ingredients

  • 2 Tbsp olive oil
  • 1 large yellow onion chopped
  • 3 cloves garlic minced
  • 4 tsp chili powder
  • 3 tsp cumin powder
  • 1 1/2 tsp ground thyme
  • 1/2 tsp ground chipotle powder
  • 1/8 tsp smoked paprika
  • 2 bay leaves
  • 1 lb extra lean ground turkey breast
  • 1 tsp salt
  • 1 28oz can ground tomatoes (no added oil or sugar)
  • 1 Tbsp tomato paste
  • 4 cups fat free chicken broth
  • 1 bottle 12oz of dark beer of your choice
  • 2 Tbsp chopped green chilies optional
  • 4 large l lb -13 oz cans small red beans, rinsed well and drained
  • 3 Tbsp stone ground corn meal
  • 1 Tbsp balsamic vinegar

Instructions

  1. Heat oil in a large cast iron dutch oven (I like Le Creuset but any heavy bottom deep pan will do) over high heat, add the garlic and onion and sautée for 4-5 minutes.
  2. Add the chili powder, ground cumin, thyme, chipotle, smoked paprika and bay leaves and continue to sautée over medium heat for another 5 minutes.
  3. Add the ground turkey & salt and brown for a few more minutes while stirring constantly so the turkey doesn’t clump.
  4. Add canned ground tomatoes, tomato paste, chicken broth, beer and green chilies (if using), and bring to a boil, reduce heat and continue to simmer for just a few minutes.
  5. Add the drained beans to the pot and stir gently.
  6. Continue to simmer covered for another 25-30 minutes.
  7. Add the stone ground corn meal, one tablespoon at a time, stirring in between each addition so it doesn't clump.
  8. Add the balsamic vinegar and stir.
  9. Turn off the heat and keep covered until ready to serve.
  10. If you'd like it a little creamier, you can take out some of the beans to grind them briefly in a food processor and put them back into the soup, or better yet, you can use a stick hand blender to blend the soup to desired creaminess right in the pot (see below).
  11. I like to let my chili “sit” before I serve it so that all the flavors blend even more together and the texture is nice and thick.