The Recipes

Turkey Chili

I know a lot of people spend years perfecting one chili recipe, but I love the fact that there are a million incarnations and I'll never get bored with it.  This one is a bit more health conscious, using turkey meat and some veggies for the heartiness instead of all beef.  And, there's nothing that says Fall and Football like a good pot of chili simmering on the stove.

Turkey Chili


- 1 dried ancho chili
- 1 lb. ground turkey
- 1 14.5-oz. can white cannelini beans
- 1 28-oz. can crushed tomatoes
- 1 yellow onion, diced
- 1 celery rib, diced
- 1 carrot, peeled and diced
- 1 fresh pablano pepper, roughly chopped
- 1 jalapeno, roughly chopped
- 2 large cloves garlic, roughly chopped
- 2-3 cups of chicken stock
- 1 full palmful of chili powder
- 2 T. Mexican oregano
- 2 T. cumin
- salt
- pepper
- olive oil

In a medium saucepan, add 1-2 cups of stock and the dried chili.  Allow it to steep at medium-low heat for approximately 10-15 minutes.

Meanwhile, in a large soup pot or dutch oven, heat a few turns of the pan of olive oil and add the ground turkey.  Season with salt and pepper and allow it to start to brown, breaking it up with a spatula.  Add the onion, celery and carrots and season again lightly with salt.  While the vegetables soften, add the garlic, jalapeno and pablano to a food processor.  Add in the ancho chili and the stock it was steeping in and puree. Add more stock as needed to make a runny paste.

Note:  Depending on your tolerance of heat, remove the ribs and seeds from all of the peppers.  If you like spicier food, leave them in.

Add the chili powder, cumin and oregano to the pot.  Stir to combine and add in the chili mixture.  Stir again, and add in the beans and tomatoes.  Season again with salt.  Add in a bit more stock if the chili looks too thick for your taste.  Cover partially and simmer for at least an hour; three hours will develop the flavor more.