Turkey Chipotle Chili is one of my favorite cool-weather comfort foods. Now it can be yours, too.
I’ve been making my ground turkey chili this way for years. If you like a turkey vs. beef chili, I think you’ll like my version of turkey chipotle chili too. Feeds a crowd, and tastes even better the next day.
INGREDIENTS
2 tablespoons olive, avocado, or coconut oil
2 pounds ground turkey
1 medium onion, diced
2 cloves garlic, minced.
2 tablespoons tomato paste OR 1 cup tomato sauce
2 cups chicken broth, plus 2 cups water
1 teaspoon cider vinegar
2 teaspoons cumin
1 tablespoon ancho chile powder
1 teaspoon dried oregano
Salt & pepper to taste
2 chipotles in Adobo sauce, chopped, undrained
2 tablespoons granulated sugar substitute (erythritol or Swerve)
1/4 teaspoon unsulphured blackstrap molasses
DIRECTIONS
In a small bowl, add in the granulated sugar substitute and the molasses. With a fork or small spatula/spreader, mash the molasses with the granulated sugar substitute until well combined. The resulting mixture should smell like and have the consistency of brown sugar. Set aside.
In a heavy-bottomed large stock pot, heat the oil on medium-high. Add turkey and brown, about 6-7 minutes each side, then crumble into smaller pieces with a wire potato masher or a wooden spoon.
Add diced onion and cook 3-4 minutes more or until turkey is browned and onions are slightly softened.
Add the garlic and cook until fragrant.
Pour in a few tablespoons of the broth and cider vinegar, and, using a wooden spoon or rubber spatula, gently scrape up any browned bits the bottom of the pan to incorporate them into the broth.
Add in the rest of the broth, 1 cup of the water, tomato paste, brown sugar substitute mix, and seasonings.
Bring to the boil. Reduce heat and let simmer for about 1 hour or until slightly reduced and cooked through.
Add the chopped chipotle peppers, and heat the turkey chili through, simmering another 20-30 minutes.
If chili is a bit thicker than you’d like, add more broth or water, cook a few minutes longer with a lid on the pot, so as to not reduce it.
I like my turkey chipotle chili with a little Tapatío! Feel free to add sour cream, shredded cheese, or whatever else you love on your chili.
Makes about 5-6 servings
