<img height="1" width="1" src="https://www.facebook.com/tr?id=403686353314829&amp;ev=PageView &amp;noscript=1">
  • TurkeyChili.jpg
New Call-to-action
boot_camp
cooking_classes
cooking_lab
New Call-to-action
CLASSES

Cumin-Spiced Turkey Chili

This hearty chili will warm you up on a cold winter's night but is also light enough for a warm weather meal. Play with the garnishes to find a winning combination for your family.


man_icon

Yield: 4-6 servings

man_icon

Active Time: 30 minutes
Start to Finish: 45 minutes

For this recipe you’ll need:

  • 2 tablespoons extra virgin olive oil
  • 1 pound ground turkey
  • 1 medium-size onion, medium dice
  • 1 red pepper, medium dice
  • 3 cloves garlic, rough chopped
  • 3 tablespoons chili powder
  • 2 teaspoons cumin
  • 1/2 cup dark beer
  • 14 ounces whole tomatoes, crushed with their juice
  • 1/4 cup barbecue sauce
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon hot sauce, or more if desired
  • 15-ounce can pinto beans, drained and rinsed
  • 2 ears corn, kernels removed, or 1 1/2 cups frozen corn
  • Salt and pepper to taste

    Garnishes:
  • Grated cheddar or Monterey Jack cheese
  • Diced jalapeno
  • Sour cream
  • Tortilla chips
  • Diced tomoato
  • Sliced scallions
  1. Heat a deep, heavy pot over medium-high heat and add the olive oil.

  2. Saute the ground turkey until golden brown, breaking it up with the back of a spoon.

  3. Add the onions and pepper, and saute until lightly caramelized. Add the garlic, chili powder and cumin and cook an additional minute to toast the spices.

  4. Deglaze the pan with the beer, scraping up any bits of fond from the bottom of the pan. Add the tomatoes, barbecue sauce, Worcestershire and hot sauce.

  5. Simmer the chili until slightly thickened, about 20 minutes. Add the corn kernels, beans, salt and pepper to taste.

  6. Serve with your favorite garnishes.