I promised this a few weeks back, so here it is! The recipe originally came from a Food Network daily calendar I got for Christmas a few years ago. I made a few changes to the original recipe (I add more of the chipotle chiles and I use a 28 oz can of tomatoes), but you can adjust the spiciness to your own personal taste.
Our Trader Joes sells ground turkey in 1.5 lb packages so I tried adjusting the recipe by 1 1/2 and it was the perfect amount for two meals for both of us (I know the recipe says four servings, but let’s be real).
30-Minute Turkey Chili
(From Food Network Kitchens)
Prep Time:10 min
Cook Time:30 min
Serves: 4 servings
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
2 chipotle chile en adobo, coarsely chopped, with 1 tablespoon sauce
1 pound ground turkey
1 (12-ounce) Corona
1 (28 oz) can whole peeled tomatoes, with their juice
1 (15 1/2 oz) can kidney beans, rinsed and drained
Sliced scallions, cilantro, avocado, sour cream, grated cheese, and/or tortilla chips, for garnish
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 (along with the juice) 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.