Wednesday, January 11, 2012

Chipotle Turkey Chili

It snowed ALL DAY yesterday, & this morning was 1 degree. Icicles are covering the patio. I think a warm, hearty turkey chili is in order. Along with a little homemade cornbread....a good hearty bowl of comfort food is just what we needed. Substituting beef for turkey made for an even lighter meal. Enjoy!

Chipotle-Turkey Chili


4 tablespoons Olive oil

1 pound ground Turkey

1 medium yellow Onion-diced

5-6 cloves Garlic-minced

1/2 teaspoon Penzey’s Chili 3000

1 tablespoon Chipotle Chili

3 tablespoons Hungarian Paprika

2 tablespoons ground Cumin

1 tablespoon ground Ancho chili

1/4 teaspoon ground Allspice

1 can Beans

1 Carrot- peeled and diced

1 Green Bell pepper

6 ounces of dark Beer

2 ½ cups whole peeled Tomatoes-chopped finely (retain juice)

1 teaspoon Oregano

2 teaspoons coarse Salt

4 tablespoon tomato paste

2 tablespoons Corn Masa (corn tortilla mix)


Over medium-high heat, sauté onions & garlic till golden brown in olive oil. Add turkey, chili powders, & cumin. Sauté for 5 minutes. Add bell pepper, tomatoes & tomato paste. Cook for an additional 3 minutes. Add beer, beans, water & remaining seasonings. Simmer for 45 minutes on low heat. In the last 5 minutes, add Masa, stirring well to thicken.


  1. This chili looks yummy. I love all the spices and that you used turkey. We haven't seen any snow in Seattle, but I secretly wish it would snow. :)

  2. Holy cow!! Is this a bowl full of yummy goodness or what?!!