Chipotle Turkey Chili (and a lesson in beans)
If you take away anything from this blog, is please be sure to cook your beans. Seriously.
I should have known this. I should have done this. But the truth was, I thought I could take a short cut, and that the beans I soaked over night would cook in the chili and would be done by the time we were all ready to eat. That wasn’t the case. Not in the least.
So why am I telling you this? Talking about a failure when I am suppose to be giving you a recipe that is delicious and ready to make? Because it reminded me that you should always take the time to do things right, and to slow down. Rushing while cooking leads to cut fingers, missed steps and apparently undercooked beans.
The flavor of the chili was great. I was really happy with the spice and smokiness, but those beans were just hard and chewy. Not the best way to make a good impression of your cooking abilities when serving a group of friends. But, they are my friends, so I don’t think they will hold it against me in the long run.
Chipotle Turkey Chili
1lb ground turkey
2 tbsp olive oil
1 large onion, chopped
2 medium green peppers, or one large
3 garlic cloves, chopped
16 oz black beans, dried or canned (drained)
1 can diced tomatoes, do not drain
1 qt organic chicken broth, or 4-5 cups of water
2-5 chipotle peppers in adobo sauce, depending on how spicy you want your chili to be
1-3 tsp adobo sauce from above chili sauce, use more for spicier chili
2 tbsp ground cumin
2 tbsp paprika
1/2 tsp red pepper flakes
Salt and Pepper
If you are using dried beans, soak beans over night in a large bowl, covered with cold water. The following day, drain the beans, put in a large pot, cover with water at least 2 ” above the beans, and bring to a boil. Cook beans, adding more water as needed, for at least 30 minutes, or until beans are al dente.
In a large dutch oven, heat olive oil over medium-high heat. Add the onions and garlic, sauteing for about 5 minutes, until onions start to turn translucent. Add the turkey, cook thoroughly, about 8 minutes. When the turkey is done and some of the juices have evaporated, add the spices and salt and pepper, cook until fragrant, about 1-2 minutes.
Pour the broth or water over the meat and onion mixture, until covered and let come to a rolling simmer. Turn the heat down, add the peppers, adobo sauce, beans and tomatoes. Let the mixture cook for about an hour, until some of the broth has reduced. Taste and season to taste with salt and pepper (or more adobo sauce).
If you want a thicker chili, a stick blender can be used to blend until you reach the desired texture.