Three Bean Turkey Chili

Hi there! Hope everyone is having a good week so far! It’s taken me a couple of days to get back into the swing of things after my fun weekend away at the Pebble Beach Food & Wine Festival. Jane will be recapping the event later this week. But let me just tell you, it was a good one!

My best friend, Merry and I at Pebble Beach Food & Wine.

I’m here today to share a turkey chili recipe I’ve been making for years. It’s my go-to chili recipe and it’s especially good when the weather is a little wet and dreary, like it’s been here in the Bay Area. Seriously, I feel like it’s the wettest winter I’ve ever seen living here in California for almost 20 years. However, today it is beautiful out, and we don’t get snow, so I am not complaining! Back to the chili, it’s got a bit of a kick from the chipotles in adobo but that’s just the way the hubby and I like it. Let me know if you give it a try!

From all that…

To this! Not pretty, but very tasty!

Always by side when I’m cooking, my sous chef, Sadie.

Give me ALL the toppings!

Three Bean Turkey Chili
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Prep time: 
Cook time: 
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Serves: 4 servings
 
Ingredients
  • 3 Tablespoons extra virgin olive oil
  • 1 yellow onion, chopped
  • 4 cloves of garlic, minced
  • 1 teaspoon salt
  • 2 teaspoons chili powder
  • 1 teaspoon dried oregano
  • 1 Tablespoon tomato paste
  • 2 chipotle chiles in adobo, chopped, with 1 Tablespoon sauce from can
  • 1 lb ground turkey
  • 1 bottle of Mexican Style Beer ( Medelo, Corona, Pacifico all work well)
  • 1 15 ounce can whole peeled tomatoes
  • 1 15½ ounce can of kidney beans
  • 1 15½ ounce can of black beans
  • 1 15½ ounce can of pinto beans
  • Garnishes: Sharp Cheddar cheese, chopped cilantro, sliced green onions, sliced avocado, sour cream or greek yogurt, lime wedges, sliced black olives, tortilla chips or my husband's favorite saltines.
Instructions
  1. Heat the EVOO in a large pot over medium high heat. Add the onion, garlic, salt, chili powder, and oregano and cook, stirring for about 3 minutes. Add the tomato paste, chipotles and sauce; cook 1 minute more. Add the turkey, breaking it up with a wooden spoon, and cook about 3 minutes, until the meat looses it's raw color. Add the beer and simmer until reduced by half, about 8 minutes or so. Add the tomatoes and crush between your fingers in the pot. Add the beans and bring to a boil, Cook, uncovered, until thick, about 10 minutes.
  2. Serve the chili in bowls and add with the garnishes of your choice. And let's be real- it's all about the garnishes. So load em' up!
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