If you think of turkey chili as less robust than the beefy original, think again. Our version starts with an ancho-tomato puree for deep flavor.
- Total Time:
- Servings: 8
Photography: Yuki Sugiura
Source: Martha Stewart Living, October 2015
- 3 ounces ancho chiles (about 5), rinsed and patted dry
- 2 cups whole fire-roasted tomatoes (from one 28-ounce can)
- 1/2 large white onion, cut into 2-inch pieces
- 3 cloves garlic, smashed
- 1 1/2 cups low-sodium chicken broth
- 1/2 teaspoon ground cinnamon
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1/4 cup safflower oil
- Coarse salt and freshly ground pepper
- 2 pounds ground dark turkey meat
- 3/4 pound cooked smoked turkey necks or wings, skin and bones removed, meat shredded (about 1 1/4 cups)
- 1 can (15.5 ounces) pink beans, rinsed and drained
- Sour cream and cilantro sprigs, for serving
Assemble ingredients: Ancho chiles (dried poblano peppers) and canned fire-roasted tomatoes add smokiness, while cinnamon, oregano, and cumin bring spice and warmth. Onion, garlic, chicken broth, salt, pepper, and oil also contribute to the flavor base.
Make flavor base: Remove stems and seeds from chiles; tear into large pieces. Transfer to a blender. Blend with tomatoes, onion, garlic, 1/2 cup broth, cinnamon, oregano, cumin, and 2 tablespoons oil. Generously season with salt and pepper. Puree until smooth, about 1 minute. Transfer mixture to a saucepan; simmer over medium, stirring occasionally, until thick and slightly darkened, about 20 minutes.
Cook turkey: Heat remaining 2 tablespoons oil in a large pot over medium-high. Add ground turkey; season with salt. Cook through, breaking meat up, about 5 minutes.
Simmer chili: Stir in tomato mixture, smoked turkey, beans, and remaining 1 cup broth. Simmer until slightly thickened, about 5 minutes. Season with salt and pepper. Serve, topped with sour cream and cilantro.