chipotle turkey chili is healthy, comforting, & full of modern flare – smoky heat of chipotle peppers, sweet bites of sweet potato, nutrient-dense kale, & a little touch of cinnamon for some warmth. the perfect cozy comfort food dinner to use up thanksgiving leftovers!
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 1 red bell pepper, stemmed, deseeded & diced
- 1 orange or yellow bell pepper, stemmed, deseeded & diced
- 1 teaspoon kosher salt, divided
- 3 small sweet potatoes, diced
- 3 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 tablespoon ground cinnamon
- 3 chipotle peppers (from a can, with adobo sauce), minced
- 1 tablespoon tomato paste
- 1 12-ounce bottle of beer (use your favorite light beer)
- 1 15-ounce can fire roasted tomatoes
- 1 28-ounce can crushed tomatoes
- 2 15-ounce cans garbanzo beans, drained & rinsed
- 4 cups pulled turkey breast (or a mix with dark meat, or chicken)
- 4 cups finely shredded kale
- for serving: chopped cilantro, grated pepper jack cheese, crushed tortilla chips, crackers, cornbread crisps
- Sweat the aromatics: Add the olive oil to a Dutch oven or a large pot and heat over medium until shimmering. Add the diced onion & peppers, seasoning with 1/2 teaspoon Kosher salt. Cook, stirring occasionally, until soft & the onions are translucent, about 5 minutes. Add in the sweet potatoes. Stir to combine.
- Add the spices: Add to the pot the garlic, chili powder, smoked paprika, cumin, coriander, cinnamon, chipotles, and tomato paste. Add in the remaining 1/2 teaspoon Kosher salt. Stir to thoroughly incorporate all of the spices with the peppers, potatoes & onions. Cook for about 2 minutes, to allow the spices to warm up & release their aromas.
- Deglaze the pot with the beer, slowly pouring it in and using a wooden spoon to scrape up the blackened bits that have formed on the bottom of the pan. Bring to a boil & allow the beer to reduce slightly (this concentrates its flavor!), before adding in the tomatoes, garbanzo beans, & turkey (or chicken!). Stir to combine.
- Bring the chili to a boil and reduce to a simmer for about 10-15 minutes, allowing it to thicken slightly. About 5 minutes before it’s ready to be served, add in the shredded kale.
- Serve with your toppings of choice. Pepper jack cheese, guacamole, chopped cilantro, & crackers are always great choices!
- Serving Size: 8