It’s been really really cold here in Alberta this week! Like -30C and worse! I pretty much do not want to venture outside unless I really have to in this weather. The cold weather inspired me to make this Turkey Bean Chili with Guajillo Chiles.
A warm bowl of chili is a perfect meal to warm up to on a freezing cold day. This Turkey Bean Chili with Guajillo Chiles is a great make-ahead as well as chili always tastes even better the next day, once all the flavors have had a chance to mingle.
I’ve used dried guajillo chiles here. They add a really nice background flavor and are not too spicy in case you are worried. Now that I’ve experimented here and there with all the different types of Mexican chiles in my cooking, I really love cooking with them. They add great flavor to so many dishes. Don’t be afraid to give them a try. You can likely order some on Amazon if you don’t have a Mexican grocer in your neighborhood. Also, don’t be alarmed at the use of cocoa powder here. It really adds a little something in the background in chili recipes, as long as you don’t overdo it.
I don’t usually use a recipe for chili, I always kind of wing it with what we have on hand, it is really versatile that way, but I’ve measured here today for the purpose of sharing here with you.
This makes quite a bit and would serve a crowd of I would say 8.
You will need a big heavy-bottomed saucepan and a blender for this.
INGREDIENTS:
- 1/4 cup or so of oil (olive oil or vegetable oil is good)
- 1 large onion, diced
- 1 red bell pepper, diced
- 4 cloves garlic, minced
- 3 dried guajillo chiles, stems removed
- 1 chipotle pepper in adobo + 1 tbsp of the sauce
- 10 sprigs cilantro, approx
- salt to taste
- 1 tbsp chili powder
- 1 tbsp cumin
- 2 tsp oregano
- 1 tbsp cocoa powder, unsweetened
- 4 tbsp tomato paste
- 1 cup tomato puree
- 2 cans of beans (540 ml). I used 1 can of white beans and 1 can of black beans
- 4 cups chicken or turkey broth
- 1 cup light beer
For Garnish:
- Fresh limes
- Cilantro
- Diced White Onion
- Sour Cream
- Hot Sauce
In a blender, place your stemmed chiles. Pour over a little boiling water just to cover and let them sit in the water for about 10 minutes. Add in your chipotle pepper and cilantro and puree. Set aside
In a heavy-bottomed saucepan, heat up a couple of tbsp of oil and cook up your ground turkey, with about 1 tsp of salt. Break it up as you stir. Once cooked remove the turkey from the pan and add in about 1/4 cup of oil. Add in your onions and garlic and about 1 tsp of salt and let saute for about 7 minutes over medium to low heat. Add in your red pepper and let cook a few minutes more. Add in all your spices (including your cocoa) and stir constantly for about 2 minutes. Add in your tomato paste and again stir for a couple more minutes. Add in your chili puree, let cook for a few more minutes or so and then add back in your ground turkey and throw in your canned beans. Pour in your chicken stock, tomato puree and beer, increase the heat and bring to a boil. Lower to a simmer and let simmer uncovered for at least 1 hour, stirring every now and then. Once finished adjusting salt and seasoning to taste.
Serve up with lime wedges, sour cream, cilantro, and diced white onion for garnish. Extra hot sauce too if you like! The chili is pretty mild as is.
If you like this dish you should try: Healthy Homemade Ramen with Chicken
