Smoky Turkey Chili
I started this blog in large part because I believe most people have a somewhat unhealthy relationship with food and that our general "health" obsession sometimes goes too far. Although physical wellness is obviously very important, I think that mental health is just as crucial and I want to encourage people to truly enjoy both cooking and eating, because for me it is one life's greatest pleasures.
In an unexpected twist, I've actually come to really like Health magazine in the past few months after my mom bought an issue for a train ride and then subscribed. Their attitude towards fad diets and detoxing is rational and scrutinizing and their tips for leading a better life are mostly realistic and truly helpful. Above all I actually also like a lot of the recipes they put out. So now that I'm done advertising Health (for free, I might add), I wanted to share my new favorite chili recipe that I happened to find in the magazine.
If you're a chili purist, stop reading now. If you love hearty, warm, delicious things and don't care that I put beans and turkey in chili, this is the recipe for you! This recipe is just what I want to cook and eat on a cold winter day, which might be why I've already made it twice this month and will be eating leftover chili for lunch today.
Smoky Turkey Chili
Adapted from Health
- 3 tablespoons olive oil
- 1 pound ground turkey
- 1 red onion, chopped
- 1 red or orange bell pepper, seeded and chopped
- 3 cloves garlic, finely chopped
- 1 large sweet potato, peeled and cut into 1/2-inch cubes
- 1 tablespoon chopped canned chipotle in adobo sauce
- 1 tablespoon tomato paste
- One 12-oz bottle Belgian-style beer (such as Blue Moon - but really any lighter beer will work here)
- 3 cups chicken broth
- One 15-oz can red kidney beans, drained and rinsed
- 1 teaspoon kosher salt
- 1 teaspoon smoked paprika
- 1 tablespoon cider vinegar
- Sour cream, cheddar cheese, chives, for serving (optional)
In a dutch oven or large heavy-bottomed pan over medium-high, heat 2 tablespoons olive oil. Add the turkey and brown, 5-7 minutes. Transfer the turkey to a plate using a slotted spoon and set aside.
Add the remaining olive oil to the turkey drippings and reduce heat to medium. Add the onion, bell pepper, and garlic and cook until softened, 5-7 minutes. Stir in the sweet potato, chipotle in adobo, and tomato paste and cook for 1 minute. Add the beer and bring to a boil. Scrape up any brown bits from the bottom of the pan and reduce to a simmer. Allow the liquid to reduce by half, about 5 minutes.
Add the broth, turkey, kidney beans, salt, and paprika. Bring to a simmer and cook until sweet potato is tender and broth is slightly reduced, about 30 minutes. Stir in vinegar and serve with sour cream, cheddar and chives, if using.