This spicy stew is lightened-up thanks to lean turkey over the use of ground beef.
Chipotle Turkey Chili
- 2 tablespoons Olive Oil
- 1 Large Onion (diced)
- 4 Garlic gloves (minced)
- 2 pounds Turkey (cut into bite-size pieces)
- 12 ounces Beer
- 14 ounces diced Tomatoes
- 3 Chipotle Peppers in Adobo (minced)
- 14 ounces Black Beans (drained and rinsed)
- 14 ounces Pinto Beans (drained and rinsed)
- 14 ounces Kidney Beans (drained and rinsed)
- 1 tablespoon Chili Powder
- 1 tablespoon ground Cumin
- 2 teaspoons Salt (plus more to taste)
- 1/4 cup Masa Harina (corn flour)
- Juice of 1 Lime
- Sour Cream (for serving)
- grated Sharp Cheddar Cheese (for serving)
- chopped Cilantro (for serving)
- Heat the olive oil in a large pot over medium-high heat, then add the onion and garlic. Stir them around and cook them for 2 to 3 minutes, until they start to soften. Throw the turkey into the pot. Stir the turkey around and cook 3 to 4 minutes, until lightly browned. Pour in all but 1/4 cup of the beer. Then add the tomatoes, minced chipotle and all the beans. Stir to combine, then add the chili powder, cumin and salt.
- Bring the chili to a boil, then reduce the heat to a simmer. Cover the pot and let it simmer for a good 45 minutes to 1 hour, until the sauce is slightly thicker and the flavors have had a chance to combine.
- After that time, combine the masa harina with the remaining beer. Whisk it with a fork until it's smooth, then pour it into the chili. This will thicken it up a little more. Squeeze in the lime juice, then stir it around and let the chili simmer for another 10 minutes or so, until it's thick and luscious.
- Season to taste. Serve it up with a dollop of sour cream, sprinkling of Cheddar and cilantro.