Name: Turkey Chili
Total time: PLACEHOLDER
Cuisine: American
Ingredients: 2 tablespoons plus 1⁄2 cup water , divided; 2 teaspoons table salt , divided; 1⁄2 teaspoon baking soda; 2 pounds 93 percent lean ground turkey; 2 ounces dried ancho chiles , stemmed, seeded, and torn into 1-inch pieces; 1⁄2 ounce dried guajillo chiles , stemmed, seeded, and torn into 1-inch pieces; 3 (6-inch) corn tortillas , torn into 1-inch pieces; 1 tablespoon ground cumin; 1 tablespoon paprika; 2 teaspoons garlic powder; 2 teaspoons dried oregano; 1 teaspoon ground coriander; 1 teaspoon pepper; 1⁄4 cup vegetable oil; 3 onions , chopped fine (3 cups); 1 tablespoon minced garlic; 1 tablespoon tomato paste; 2 (15-ounce) cans red kidney beans , undrained; 2 cups chicken broth; 1 (14.5-ounce) can diced tomatoes; 1 tablespoon packed brown sugar

Turkey Chili

By Erica Turner

Published on December 2, 2024

Time

1 hour

Yield

Serves 6 to 8

Ingredients

2 tablespoons plus 1⁄2 cup water, divided2 teaspoons table salt, divided1⁄2 teaspoon baking soda 2 pounds 93 percent lean ground turkey 2 ounces dried ancho chiles, stemmed, seeded, and torn into 1-inch pieces1⁄2 ounce dried guajillo chiles, stemmed, seeded, and torn into 1-inch pieces3 (6-inch) corn tortillas, torn into 1-inch pieces1 tablespoon ground cumin 1 tablespoon paprika 2 teaspoons garlic powder 2 teaspoons dried oregano 1 teaspoon ground coriander 1 teaspoon pepper 1⁄4 cup vegetable oil 3 onions, chopped fine (3 cups)1 tablespoon minced garlic 1 tablespoon tomato paste 2 (15-ounce) cans red kidney beans, undrained2 cups chicken broth 1 (14.5-ounce) can diced tomatoes 1 tablespoon packed brown sugar

Before You Begin

Be sure to use 93 percent lean ground turkey, not 99 percent fat-free ground turkey breast, in this recipe. Corn tortillas add flavor and help thicken the chili. Good options for garnishing include shredded cheese, sour cream, avocado, chopped onion, cilantro, and pickled or raw chopped jalapeños. We like to serve this chili with white rice.

Instructions

Combine 2 tablespoons water, 1 teaspoon salt, and baking soda in small bowl. Place turkey in large bowl. Using your hands, break up meat into rough ½-inch pieces. Drizzle baking soda mixture evenly over turkey. Using your hands, toss gently to combine; set aside.

Toast anchos and guajillos in Dutch oven over medium-high heat, stirring frequently, until fragrant, 2 to 6 minutes. Transfer to food processor and let cool.

Add tortillas, cumin, paprika, garlic powder, oregano, coriander, and pepper to food processor with chiles and process until finely ground, 1 to 2 minutes. Transfer mixture to bowl.

Heat oil in now-empty pot over medium heat until shimmering. Add onions and remaining 1 teaspoon salt and cook, stirring occasionally, until onions are softened and lightly browned, 6 to 8 minutes. Add garlic and cook until fragrant, 30 to 60 seconds. Add tomato paste and cook, stirring occasionally, for 1 minute. Add turkey and cook, stirring with wooden spoon to break up meat into ¼-inch pieces, until meat is no longer pink, 6 to 8 minutes. Add chile mixture and stir until turkey is well coated; cook until fragrant, about 1 minute.

Add beans and their liquid, broth, tomatoes, sugar, and remaining ½ cup water. Stir well and bring to simmer. Cover and cook, stirring occasionally, to meld flavors, about 10 minutes. Season with salt to taste, and serve.