Turkey Chili
Turkey chili with rich, smoky flavors from ancho and guajillo chiles, accented by cumin and paprika. A hearty texture complemented by kidney beans, diced tomatoes, and corn tortillas.
Ingredients
- 5 tablespoons water divided
- 2 teaspoons table salt
- 1/2 teaspoon baking soda
- 2 pounds 93% lean ground turkey
- 2.5 ounces dried ancho chiles stemmed, seeded, and torn into 1-inch pieces
- 0.5 ounce dried guajillo chiles stemmed, seeded, and torn into 1-inch pieces
- 3 6-inch corn tortillas, torn into 1-inch pieces
- 1 tablespoon ground cumin
- 1 tablespoon paprika
- 2 teaspoons garlic powder
- 2 teaspoons dried oregano
- 1 teaspoon ground coriander
- 1 teaspoon black pepper
- 1/4 cup vegetable oil
- 3 cups finely chopped onions about 3 onions
- 1 tablespoon minced garlic
- 1 tablespoon tomato paste
- 2 15-ounce cans red kidney beans, undrained
- 2 cups chicken broth
- 1 14.5-ounce can diced tomatoes
- 1 tablespoon packed brown sugar
Instructions
- Mix 2 tbsp water, 1 tsp salt, and baking soda in a small bowl.
- Break turkey into ½-inch pieces, drizzle with the mixture, and set aside.
- Toast anchos and guajillos in a Dutch oven over medium-high heat for 2-6 mins.
- Transfer to a food processor and cool.
- Add tortillas, cumin, paprika, garlic powder, oregano, coriander, and pepper to the food processor.
- Process until finely ground, 1-2 mins.
- Heat oil in the pot over medium heat.
- Add onions and 1 tsp salt, cooking until softened and browned, 6-8 mins.
- Add garlic and cook until fragrant, 30-60 seconds.
- Add tomato paste and cook for 1 min.
- Add turkey, breaking into ¼-inch pieces, and cook until no longer pink, 6-8 mins.
- Stir in chile mixture until fragrant, about 1 min.
- Add beans with liquid, broth, tomatoes, sugar, and remaining ½ cup water.
- Stir and bring to a simmer.
- Cover, cook for 10 mins, stirring occasionally.
- Season with salt to taste and serve.