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Spicy turkey chili topped with shaved cheese in a white bowl on a dark plate with a side of cornbread on a dark background with a glass of wine on the side and a fork in the corner.

Spicy Turkey Chili

cornbread, rice, cheddar, sour cream

STARS

This is the perfect comfort food for a chilly night. Cook ground turkey low and slow in a homemade chili paste made with fire-roasted fresh and dried chiles, kidney beans, tomatoes, onions, and chili spices. Serve it with cornbread, steamed rice, grated cheddar, sour cream, cilantro, and scallions for the complete chili experience.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  1 hour and 10 minutes
Active Time:  30 minutes
Ingredients

Fire Roasted Salsa

  • 2 Roma tomatoes
  • 1 whole jalapeño
  • 2 garlic cloves
  • ½ red onion, diced
  • 1 dried ancho chile
  • 1 tablespoon canola oil
  • Salt and pepper
  • 2 chipotles in adobo sauce
  • 1 bunch cilantro leaves
  • 1 teaspoon cumin
  • ½ cup water, plus more as needed to blend

Chili

  • 1 tablespoon canola oil
  • 1 pound ground turkey
  • ½ teaspoon cumin
  • ½ teaspoon chili powder
  • ½ teaspoon smoked paprika
  • 1 teaspoon Mexican oregano
  • 1 yellow onions, diced
  • 3 celery stalks, diced
  • 1 tablespoon tomato paste
  • 1 15-ounce can diced tomatoes
  • 1 15-ounce can kidney beans, drained and rinsed

Rice

  • 1 cup basmati rice
  • ½ teaspoon salt

Serving

  • ½ cup shredded cheddar cheese
  • ½ cup sour cream
  • ½ cup chopped cilantro
  • ½ red onion, chopped
  • Corn bread, optional
Directions
1
Preheat the oven to 350°F.
2
To make the salsa, place the tomatoes, jalapeño, garlic, onion and ancho chile on a sheet pan. Toss with oil, salt and pepper and roast for 15 minutes. Transfer the vegetables to a blender, along with the chipotles in adobo , cilantro, cumin and water. Blend until mostly smooth, with a few chunks.
3
Heat the oil in a large pot. Add the turkey, sprinkle with salt and pepper and brown over high heat. Add the cumin, chili powder, smoked paprika and oregano cook for 1 minute, until fragrant. Add the onions and celery and cook until soft, about 10 minutes.
4
Add the tomato paste and stir well. Add the diced tomatoes and bring to a simmer for 20 minutes. Stir in the fire-roasted salsa and kidney beans and continue to cook until thickened, 20 to 30 minutes.
5
Place the rice, salt and 2 cups of water in a small saucepan. Bring to a simmer, reduce heat to low, cover and cook for about 30 minutes, until the grains are tender.
6
To serve, divide the rice and chili between bowls. Top with cheddar, sour cream, cilantro and onions. Serve with cornbread on the side.

Spicy Turkey Chili

cornbread, rice, cheddar, sour cream

STARS

This is the perfect comfort food for a chilly night. Cook ground turkey low and slow in a homemade chili paste made with fire-roasted fresh and dried chiles, kidney beans, tomatoes, onions, and chili spices. Serve it with cornbread, steamed rice, grated cheddar, sour cream, cilantro, and scallions for the complete chili experience.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  1 hour and 10 minutes
Active Time:  30 minutes
Servings:  4

Ingredients

Fire Roasted Salsa

  • 2 Roma tomatoes
  • 1 whole jalapeño
  • 2 garlic cloves
  • ½ red onion, diced
  • 1 dried ancho chile
  • 1 tablespoon canola oil
  • Salt and pepper
  • 2 chipotles in adobo sauce
  • 1 bunch cilantro leaves
  • 1 teaspoon cumin
  • ½ cup water, plus more as needed to blend

Chili

  • 1 tablespoon canola oil
  • 1 pound ground turkey
  • ½ teaspoon cumin
  • ½ teaspoon chili powder
  • ½ teaspoon smoked paprika
  • 1 teaspoon Mexican oregano
  • 1 yellow onions, diced
  • 3 celery stalks, diced
  • 1 tablespoon tomato paste
  • 1 15-ounce can diced tomatoes
  • 1 15-ounce can kidney beans, drained and rinsed

Rice

  • 1 cup basmati rice
  • ½ teaspoon salt

Serving

  • ½ cup shredded cheddar cheese
  • ½ cup sour cream
  • ½ cup chopped cilantro
  • ½ red onion, chopped
  • Corn bread, optional

Directions

1
Preheat the oven to 350°F.
2
To make the salsa, place the tomatoes, jalapeño, garlic, onion and ancho chile on a sheet pan. Toss with oil, salt and pepper and roast for 15 minutes. Transfer the vegetables to a blender, along with the chipotles in adobo , cilantro, cumin and water. Blend until mostly smooth, with a few chunks.
3
Heat the oil in a large pot. Add the turkey, sprinkle with salt and pepper and brown over high heat. Add the cumin, chili powder, smoked paprika and oregano cook for 1 minute, until fragrant. Add the onions and celery and cook until soft, about 10 minutes.
4
Add the tomato paste and stir well. Add the diced tomatoes and bring to a simmer for 20 minutes. Stir in the fire-roasted salsa and kidney beans and continue to cook until thickened, 20 to 30 minutes.
5
Place the rice, salt and 2 cups of water in a small saucepan. Bring to a simmer, reduce heat to low, cover and cook for about 30 minutes, until the grains are tender.
6
To serve, divide the rice and chili between bowls. Top with cheddar, sour cream, cilantro and onions. Serve with cornbread on the side.