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There’s no need to wait till Thanksgiving to enjoy some turkey. This week’s recipe tells you how to use ground turkey to make a classic spicy chili, perfect for dinner on a cool fall evening. It’s surprisingly quick and easy to assemble — then get it simmering in a slow cooker and most of your dinner prep is done, hours in advance. Read all the way to the end of the recipe for a vegan option. This comes from the Inn on Main Street in Weaverville, North Carolina, a quiet haven that’s still close to downtown Asheville and many sights and activities.
Three-Bean Chipotle Turkey Chili
2015-01-30 10:45:43
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Ingredients
- 2 Tbsp. canola oil
- 1-1.5 pounds lean ground turkey
- 1 large onion, chopped into half-inch chunks
- 1 large jalapeno or serrano pepper chopped fine
- 1 medium bell pepper diced
- 1 carrot chopped in half-inch chunks
- 2 lbs canned or stewed tomatoes
- 2 lbs cannellini (white kidney) beans
- 2 lbs red kidney beans
- 2 lbs black beans
- 1 Tbsp dried oregano
- 1 Tbsp dried basil
- 1 Tbsp chili powder
- 1 Tbsp chipotle powder
Instructions
- Remove seeds from the jalapeno or serrano pepper before chopping if you prefer milder chili.
- Brown turkey in canola oil on medium high heat. Add onion, peppers and carrot. The carrot adds color and nutrition without really affecting the taste. Add tomatoes and beans to a 4 quart or larger slow cooker and set on warm.
- Pour in meat and sautéed vegetables. Stir in spices and set on low for two or more hours. If it gets too thick for your taste, thin with beer or water.
- Garnish individual bowls with corn tortilla strips, shredded cheese and fresh cilantro, if desired. Substitute tofu for turkey to make vegan chili. Serves 20.
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