30-Minute Chipotle Turkey Chili

I know, I know, there have been quite a few hispanic inspired dishes recently but I promise this is not strictly a south of the border site and more diverse fare will come your way soon. Now that I’ve hopefully assuaged your misgivings, I can assure you that even after chimichangas, fish tacos, and grilled chicken quesadillas, this turkey chili was muy excellente!

It has a wonderful smoky flavor and a nice touch of heat courtesy of a few teaspoons of chili powder. Being a fan of fiery food I added an extra chipotle and increased the chili powder by a teaspoon, but I made these changes at the end of cooking time, and the original spicing of the dish is still very good albeit with a more reserved kick. This is the perfect week night meal because as the name indicates it literally takes just thirty minuets from start to finish, and 90% of the ingredients are probably already in your kitchen.

Serves 4 (more like 6)

3 tablespoons olive oil

1 medium yellow onion, chopped

5 cloves of garlic, minced

1 tablespoon kosher salt

2 teaspoons chili powder (3 teaspoons)

1 teaspoon dried oregano (1.5 teaspoons)

1 tablespoon tomato paste

1 chipotle pepper, chopped +1 tablespoon adobo sauce (2 chipotles)

1 pound ground turkey

1 12 oz. Mexican lager beer (Dos XX)

1 14.5 oz. can whole peeled tomatoes, with their juice

1 15.5 oz. can kidney beans drained (1 15.5 oz. can black beans)

One lime cut into wedges

Garnish: Slice scallions, cilantro, sour cream, grated cheese, and tortilla chips

Heat the olive oil in a large pot over medium high heat. Add in ingredients through the chili powder and cook until fragrant ~3 min. Stir in the tomato paste, chipotle, and adobo cook ~1 min. Next add in the turkey breaking it up with a wooden spoon, and cook until the meat is no longer pink ~3 min.

Add the beer and simmer for 8 min. Add in the canned tomatoes crushing them with the back of a spoon and then the drained beans. Bring to a boil and cook uncovered stirring occasionally until thick ~10 min.

To serve ladle into bowls and squeeze a bit of lime juice over top; garish with any of the above suggestions. We went with grated cheddar, cilantro and a few tortilla chips, Delicioso!

Adapted from Food Network Kitchens “Making it E

asy”

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