Best Ever Turkey Chili
Description
I don’t mean to be cocky, but this chili really is the best ever (at least the best I've ever made). And it's dirt cheap! While beef is usually my protein of choice for this purpose, it’s expensive here in Israel. So I decided to give leaner, cheaper turkey chili a whirl -- and I got to watch as they freshly ground the turkey breast for me at the shuk.
Ingredients
- olive oil
- 2 tablespoons tomato paste
- 1 medium to large onion, chopped
- 5 garlic cloves, minced
- 1/2 red bell pepper, chopped
- 1 teaspoon chili powder
- 1/2 teaspoon hot paprika
- 1/2 teaspoon dried coriander
- 1/4 teaspoon oregano
- 1 dash cinnamon
- 1 pound ground turkey breast
- 1 cup dark beer, such as leffe brown
- 1 28-ounce can diced tomatoes
- 1 15 1/2-ounce can kidney beans, drained
- 1/2 teaspoon hot sauce or chile paste
- salt and pepper
- sour cream, chopped chives, cilantro, and/or shredded cheese, for topping
Directions
- Heat a bit of olive oil in a large pot over medium heat. Add the tomato paste, onion, garlic, and red pepper. Cook, stirring occasionally, until softened. Add the chili powder, hot paprika, coriander, oregano, and cinnamon; stir and allow to cook until aromatic, 1 minute.
- Add the ground turkey and cook, breaking it up with a spoon, until lightly browned. Pour in the beer and allow to cook down slightly.
- Add the tomatoes, beans, and hot sauce or chili paste.
- Allow the chili to simmer, uncovered, until thickened, about 40 minutes. Season with salt and pepper to taste. Top with sour cream, chopped chives, cilantro, and/or shredded cheese.
