30 Minute Turkey Chili
Lindell McWhorter
ingredients
- 3 tablespoons extra-virgin olive oil
- 1 medium yellow onion, chopped
- 5 cloves garlic, chopped
- 1 tablespoon kosher salt
- 2 teaspoons chili powder
- 1 teaspoon dried oregano
- 1 tablespoon tomato paste
- 1 chipotle chile en adobo, coarsely chopped, with 1 tablespoon sauce
- 1 pound ground turkey
- 1 (12-ounce) Mexican lager-style beer
- 1 (14 1/2-ounce) can whole peeled tomatoes, with their juice
- 1 (15 1/2-ounce) can kidney beans, rinsed and drained
- Sliced scallions, cilantro sprigs, avocado, sour cream, grated Monterey jack
directions
- 1
Heat the olive oil in a large, heavy skillet over medium-high heat. Add the onion, garlic, salt, chili powder, and oregano and cook, stirring, until fragrant, about 3 minutes. Stir in the tomato paste and the chipotle chile and sauce; cook 1 minute more. Add the turkey, breaking it up with a wooden spoon, and cook until the meat loses its raw color, about 3 minutes. Add the beer and simmer until reduced by about half, about 8 minutes. Add the tomatoes--crushing them through your fingers into the skillet--along with their juices and the beans; bring to a boil. Cook, uncovered, stirring occasionally, until thick, about 10 minutes.
- 2
Ladle the chili into bowls and serve with the garnishes of your choice.
- 3
Cook’s Note: A skillet’s larger surface area reduces sauces faster than simmering in a saucepan.
Source: Lindell McWhorter
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