We're of the mind that if you're going to make chili, make a big pot. It'll keep in the refrigerator for about 5 days, so you can also eat it later in the week. Or freeze some and pull it out on one of those days when the idea of cooking dinner is as unappealing as a trip to the DMV. But if you want to make a smaller batch, just halve the recipe.
IngredientsChipotle chilies (also known as smoked jalapeños) in adobo sauce—a mixture of tomatoes, vinegar, spices and garlic—are generally found in the Mexican section of the supermarket. They lend a unique bite of heat and a mellow smokiness. One can is more than you'll need here, so store the extra in an airtight container in the refrigerator, where it should last for months.
In a large pot, heat the oil over high heat until it shimmers. Add the turkey, season with salt and pepper and cook, stirring often and breaking up the meat, until browned, about 6 minutes. Transfer the meat to a medium bowl and set aside.
Reduce the heat to medium, add a little extra oil, if needed, then add the onions, carrots and celery, season with salt and pepper and cook, stirring occasionally, until softened, about 10 minutes. Add the tomato paste and stir for about 30 seconds, then add the chipotles and cumin and stir for about 30 seconds more.
Add the cooked turkey and any juices, water, tomatoes and beans and bring to a boil over high heat. (We generally prefer to use whole, peeled canned tomatoes and crush them ourselves, but we like the ease and texture of precrushed ones here. Depending on the brand, the mixture may be a bit thick; if so, add another cup or so of water.) Reduce the heat and simmer, stirring occasionally, until the vegetables are tender and the sauce has thickened, about 30 minutes. Check the seasonings and serve the chili in bowls with toppings.
From Keepers: Two Home Cooks Share Their Tried-and-True Weeknight Recipes and the Secrets to Happiness in the Kitchen (Rodale) by Kathy Brennan and Caroline Campion.
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Published on September 06, 2013