Chili is a popular dish – easy to make, satisfying, and popular. Here’s a great recipe to keep sodium in check and to not rely on fatty ground beef. Go lean by using ground turkey and build flavor with spices, beer, and a bit of chocolate.
- 1 Tbsp canola
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1⁄2 tsp dried oregano
- 1⁄4 cup chili powder
- 1⁄8 tsp ground cinnamon
- 2 bay leaves
- 2 lbs. lean ground turkey
- 2 Tbsp tomato paste
- 1 piece (1 oz) dark chocolate or 1 Tbsp cocoa powder
- 1 bottle or can (12 oz) dark beer
- 1 Tbsp chopped chipotle pepper
- 1 can (28 oz) whole peeled tomatoes
- 1 can (14 oz) white beans, rinsed and drained
- 1 can (14 oz) pinto beans, rinsed and drained
- Salt and black pepper to taste
- Hot sauce or cayenne (optional) to taste
- Raw onions, shredded cheese, chopped scallions, lime wedges, sour cream (optional)
- Heat the oil in a large pot over medium heat. Add the onion and garlic and cook until the onion is translucent, about 5 minutes.
- Add the cumin, oregano, chili powder, cinnamon, and bay leaves and cook for another 2 to 3 minutes, until the spices are very fragrant.
- Add the turkey and tomato paste and stir with a wooden spoon until the turkey is no longer pink.
- Add the chocolate, beer, chipotle, and tomatoes, squeezing each tomato between your fingers so that it’s still chunky but not whole.
- Turn down the heat and simmer for 45 minutes.
- Add the beans and season with salt and pepper.
- Taste; if you like your chili hotter, add your favorite hot sauce or a few pinches of cayenne.
- Cook until the beans are hot. Serve topped with your choice of garnishes.
From Eat This, Not That!