2000s Recipes + Menus
Turkey Chili
Serves6 to 8
- Active time:20 min
- Start to finish:45 min
November 2008
This fragrant, low-fuss soup warms and fills with chunks of turkey and the smoky burn of chipotle chiles.
- 1 large white onion, coarsely chopped
- 2 bell peppers (any color), cut into 1-inch pieces
- 3 tablespoons vegetable oil
- 1 tablespoon chili powder
- 1 teaspoon chipotle chile powder
- 2 teaspoons packed brown sugar
- 1 (28-oz) can whole tomatoes in juice
- 1 (19-oz) can black beans, rinsed and drained
- 1/2 cup water
- 2 cups cooked turkey, cut into 1-inch pieces
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Accompaniments:
sour cream; sliced avocado; chopped white onion; lime wedges
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Cook onion and peppers in oil in a heavy medium pot over medium heat, stirring occasionally, until golden, 12 to 15 minutes. Add spices and brown sugar and cook, stirring, until fragrant, about 1 minute. Add tomatoes with juice, breaking them up with back of a spoon, then add beans, water, and 1 tsp salt and simmer, covered, 15 minutes.
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Stir in turkey and let stand, covered, until heated through, 5 minutes.
- Keywords
- melissa roberts,
- fall,
- poultry,
- soup
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