Easily made in less than 30 minutes, this Southwestern classic has smoke and heat from the chipotle pepper. If you’re going the meatless route, use soy crumbles instead of turkey and enjoy with cilantro, sour cream, tortilla chips or avocado!
| Level: | Easy |
| Total: | 40 min |
| Prep: | 10 min |
| Cook: | 30 min |
| Yield: | 4 servings |
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 or 12 ounces soy crumbles
- One 12-ounce Mexican lager-style beer
- One 14 1/2-ounce can whole peeled tomatoes, with their juice
- One 15 1/2-ounce can kidney beans, rinsed and drained
- Optional garnishes: Sliced scallions, cilantro sprigs, avocado, sour cream, grated Monterey jack cheese, and/or tortilla chips
Instructions
- 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.
- Ladle the chili into bowls and serve with the garnishes of your choice.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 431 |
| Total Fat | 20 g |
| Saturated Fat | 4 g |
| Carbohydrates | 29 g |
| Dietary Fiber | 8 g |
| Sugar | 7 g |
| Protein | 30 g |
| Cholesterol | 78 mg |
| Sodium | 1108 mg |
Reviews
Just made this. The only change I made was to increase from 1 chipotle chile en adobo to 3. Made it pleasantly spicy. This is definitely a repeat meal.
This was delicious!! Have added it to the repeat pile. My adjustments: I added two cans of beans (mixed: black, pinto, kidney), a bag of frozen corn after the turkey was cooked, and subbed water for the beer.
This was really good, and the best part was that it’s quick and easy for a weeknight. I have a foster teen who refuses to eat beans or vegetables … not allergic, just convinced that she doesn’t like them. So, I diced my onions so small that she couldn’t see them and used a can of refried beans instead of kidney beans. (Oh, and I added a bit of cumin because I just love cumin.) My kid wouldn’t add any of the toppings, but she LOVED it! Win!! I really liked it with the suggested toppings (plus lime juice & pickled jalapeno slices) … I think I would love it more with regular (non-refried) beans, so maybe this will convince the kid that she actually likes beans. 🙂
I’ve made this several times and the flavor is great! But it’s a little soupy. I’ve even used a skillet as the recipe states, and let it simmer for longer, but all that does is reduce the liquid without thickening it. Anyone else having this problem or has tips for thickening it?
Yum! (I did use all the suggested toppings). Per someone’s suggesting, I used 2 cans of kidney beans. Don’t regret it! Super easy, too.
I would like to make this recipe, but there is no print Icon
I made this tonight and it was a big hit. Followed the recipe exactly. It was so delicious. We did add the optional garnishes . Hubby asked me to keep this recipe. So much flavor. Will make many more times this fall & winter.
Absolutely delicious! A nice change from more traditional chili.
This recipe is a family favorite! Made it multiple times. Does not last long!
I added yellow pepper, a can of diced tomatoes (minus juices) and some masa paste to thicken. Hubby who doesn’t like anything turkey approved of this recipe. I’ll be making it again!