| Level: | Easy |
| Total: | 1 hr 56 min |
| Prep: | 40 min |
| Cook: | 1 hr 16 min |
| Yield: | about 3 quarts |
Ingredients
- 1 (28-ounce) can diced tomatoes with their juices
- 1 tablespoon Emeril’s Southwest Essence, recipe follows
- 1/4 cup olive oil, divided
- 1 (8-ounce) can tomato sauce
- 2 teaspoons unsweetened cocoa powder
- 3 cups chopped yellow onions
- 2 teaspoons ground cumin
- 3/4 cup diced red bell pepper
- 1 1/2 teaspoons salt, or to taste
- 3/4 cup diced green bell pepper
- 2 jalapeno peppers, seeded and minced
- 3/4 teaspoon crumbled Mexican oregano
- 1 1/2 tablespoons minced garlic
- 1/2 teaspoon sugar
- 1/4 teaspoon crushed red pepper
- 3 pounds ground turkey
- 1/4 cup finely chopped cilantro stems
- 2 1/2 tablespoons chili powder
- 6 cups chicken broth
- 1 1/2 cups cooked and drained kidney beans
- 1 1/2 cups cooked and drained black beans
- 1/4 cup finely chopped cilantro leaves
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 2 tablespoons paprika
- 1 teaspoon black pepper
- 1 tablespoon ground coriander
- 1 teaspoon cayenne pepper
- 1 tablespoon garlic powder
- 1 teaspoon crushed red pepper
- 1 tablespoon salt
- 1 tablespoon dried oregano
Instructions
- Heat 2 tablespoons of the oil in a 4 quart large, heavy saucepan and, when hot, add the onions and both the red and green bell peppers and cook until vegetables are soft and lightly caramelized, about 6 minutes. Add the jalapenos and garlic and cook until fragrant, 1 to 2 minutes. Add the remaining 2 tablespoons of oil and the turkey, cilantro stems, chili powder, Southwest Essence, cocoa powder, cumin, salt, oregano, sugar, and crushed red pepper and cook, stirring to break up any lumps, until the turkey is cooked through and the spices are very fragrant, about 6 minutes. Add the tomatoes, tomato sauce, and chicken broth and bring to a boil. Reduce heat to a simmer and cook for 20 minutes. Add the kidney beans and black beans and cook until the flavors come together and the chili has thickened, about 30 minutes longer. Add the cilantro, remove from the heat and let sit for 10 minutes before serving.
- Combine all ingredients thoroughly.
Reviews
Love this recipe! The cilantro stems make all the difference – don’t skip these!!
This is my go to. I add a little chorizo (4oz) and cook it with the onions and peppers.
I have made this recipe for 10yrs.(if it’s been around that long)…it is a family favorite.. We love it.
I have made this chili several times, and it is always a hit with family and friends. I recommend to start with 4 cups of chicken broth, then add more depending on how you like your chilli, thick or more like a soup. Love it!!
This is the only chili recipe I use. Delicious!
Made this recipe 8 years ago
It was Awesome. Will be making it again this year now that I found the recipe.