Turkey Chili with Homemade Chili Powder
Dec 27, 2017, Updated Jan 13, 2021
A hearty bowl of Chili with extra vegetables, plenty of chipotles and homemade Chili Powder for the ultimate flavor. Gluten-Free.
This is a big batch of Chili! Low in fat and chock full of all the good things in life: beans, fresh spices and loaded with vegetables.
Ingredients
- 1 recipe Karen's Chili Powder
- 2 tablespoons neutral oil*, divided
- 2 pounds ground turkey**, I used Lean, not breast meat
- 1 tablespoon extra virgin olive oil
- 1 large onion, peeled 1/2" cubes
- 2 cups colorful carrots, peeled, 1/2" cubes
- 2 cups zucchini, washed, 1/2" cubes (I've used yellow and green)
- 1 cup colorful peppers, washed, seeded, 1/2" cubes
- 3 tablespoons chili powder (see recipe)
- 1 tablespoon ground cumin (I like extra cumin flavor)
- 3 tablespoons tomato paste
- 1 tablespoon gluten-free flour, or regular flour
- 28 ounces diced tomatoes with juice, Pomi brand (no preservatives)
- 14 ounces cooked kidney beans (I’ve used had garbanzo beans)
- 2 tablespoons chipotle in adobe, chopped
- 2 tablespoons chipolte in adobo sauce, from can
- ¼ cup good red wine, such as Cabernet or Malbec
- 1 teaspoon sea salt
Instructions
- Make the Chili Powder. (see recipe)
- Heat a heavy skillet (I've used a seasoned cast iron one) to high heat. Add 1 T. oil and one pound of ground turkey. Immediately break up the meat with a wooden spoon into 1" chunks. Cook, stir after it has browned nicely - add 1/2 t. chili powder stir to combine. Remove to a large plate to hold when all has browned.
- Repeat, adding the remaining 1T. oil and the remaining one pound of turkey. Repeat method above, adding 1/2 t. chili powder stir to combine. Remove the turkey to the plate.
- Add 1 T. olive oil to the pan. Add the onion, cook, stirring over medium heat for 3 minutes. Add the carrots, zucchini and peppers, cook stirring for 2 minutes until crisp tender. Add the 3T. chili powder, 1T. ground cumin and tomato paste. Stir to toast the seasonings, and coat the vegetables. Add the flour, stir in.
- Add the diced tomatoes with juice, cooked beans, chopped chipotle chilis in adobe, 3 T. adobe sauce and the red wine. Bring to a boil, then reduce to a simmer and cover.
- Cook, stirring often for 45 minutes.
- Taste for salt, I've added 1 teaspoon.
- To serve: Place warm chili in individual bowls. Top with freshly grated cheese: I like Sharp Cheddar and Aged Gouda Add a dollop of sour cream or greek yogurt. Top with thinly sliced jalapeños and red onion rings. Sprinkle with fresh chopped cilantro or parsley.
- You may freeze some Chili for another day.
* with concerns about gmo’s and processing of oils, use a vegetable oil which has not been chemically treated, this is called “expeller pressed”.
**There are many good quality ground turkey choices in the market. Please avoid any which adds "natural flavoring" - they are chemicals. I find ground turkey breast is too lean for my taste.