Texas-Style Turkey Chili
Calories 228kcal
Ingredients
- 1/4 cup grapeseed oil
- 1 tbsp unsweetened cocoa powder
- 1/4 cup chile powder
- 1 tsp paprika
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 yellow onion large, chopped
- 4 garlic cloves minced
- 1 poblano chili seeded and finely chopped
- 2 celery ribs chopped
- 4 large carrots peeled and chopped
- sea salt and freshly ground pepper
- 1 15 oz can black beans
- 1 28 oz can crushed tomatoes
- 2 tbsp tomato paste
- 1 cup low-sodium chicken broth
- ` grated cheese
Instructions
- Heat oil in large, heavy pot over medium heat. After one minute, add cocoa, chili powder, paprika, cumin, and oregano and toast, stirring for 30 seconds
- Add the onion, garlic, poblano, celery, and carrots and cook until soft, 4-5 minutes.
- Turn the heat to medium-high and add the turkey to the pan. Season the turkey to taste with salt and pepper and break it up as it cooks. Cook until brown and crumbly, 6-8 minutes.
- Add the beans, tomatoes, tomato paste, and broth and simmer the chili over low heat for 1 hour. Check for seasoning and add more salt and pepper if desired. Serve immediately, which grated cheese on top.
- Leftover chili can be refrigerated for up to 5 days or frozen for up to 3 months.