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!
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!
- 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.
- 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.
- 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!