Another easy comfort meal to add to your arsenal. This quick and filling turkey chili hits the spot after a cold winter practice
Dietary Information
I originally made this recipe with ground turkey, but omitting that will make this a completely vegetarian (vegan with the right chocolate) chili!
Comforting Chili
Makes 3 servings
30 minutes
Ingredients
- 1 tbsp olive oil
- 1 red onion, finely diced
- 3 garlic cloves, chopped
- 1 bell pepper, finely diced
- 1 lb ground turkey (optional)
- 2 tbsp tomato paste
- 3 tbsp chipotle in a adobo sauce liquid
- 1 tsp ground cumin
- 1 tsp chili powder
- 28 oz can crushed tomatoes
- 15 oz can of black or kidney beans, drained and rinsed
- 1/2 cup broth or liquid
- 2 squares dark chocolate (or a tbsp of chips)
- 1 tbsp red wine vinegar
- salt and pepper
Method
Heat a large pot with 1 tbsp olive oil over medium-high heat. Add in 1 finely diced red onion, 3 chopped garlic cloves, and 1 finely diced bell pepper. Cook, stirring frequently until onions are translucent and peppers are tender, about 8 minutes.
If you're making this chili vegetarian/vegan, omit this step. Turn the heat up to high. Add 1 lb ground turkey to the pot and break it up with a spoon into smaller pieces. Cook the turkey, continuing to break it up with your spoon for about 5 minutes until it is no longer pink and some areas are getting brown. Adjust heat to medium.
Add 2 tbsp tomato paste, 3 tbsp chipotle in adobo liquid, 1 tsp ground cumin, and 1 tsp chili powder and stir in to combine. Allow to cook for 2 minutes to toast the spices. Then add in 28 oz can crushed tomatoes, 15 oz beans and 1/2 cup broth or liquid. Season generously with salt and pepper and stir. Bring to a boil then let simmer uncovered for 20 minutes.
During the last 5 minutes, stir in 2 squares dark chocolate and 1 tbsp red wine vinegar. Taste and adjust for salt as necessary. Enjoy with your favorite chili toppings!