2cups(475 ml)beef, chicken, or turkey stockmy preference is beef
28oz(795g)canned fire roasted diced tomatoes, undrainedif you can't find fire roasted, regular diced tomatoes will work instead
¼cup(66g)tomato paste
114 oz(397g)can black beansrinsed and drained
114 oz(397g)can dark red kidney beansrinsed and drained
14 oz(113g)can fire roasted chilis
Your favorite toppings: Sour cream, broken corn chips, diced avocado, shredded cheese, etc.
Instructions
Melt butter over medium/high heat in a large pot (I like to use a Dutch oven) until melted.
3 Tablespoons butter
Add onion and peppers and cook, stirring frequently, until translucent (about 5 minutes)
1 red pepper, 1 red onion
Add garlic and cook until fragrant.
3 cloves garlic
Add the turkey to your pot and then add chili powder, brown sugar, cocoa powder, smoked paprika, cumin, salt, black pepper, and cayenne pepper.
2 Tablespoon chili powder*, 2 teaspoons light or dark brown sugar, 1 Tablespoon unsweetened cocoa powder**, 1 ½ teaspoons smoked paprika, 1 ½ teaspoons cumin, ¾ teaspoon salt, ½ teaspoons ground black pepper, ⅛ teaspoon cayenne pepper***, 4 cups/1 lb cooked shredded turkey meat (
Stir ingredients well until turkey is covered with spices.
Add remaining ingredients and bring to a boil. Reduce heat to a simmer and cook for at least 30 minutes to allow flavors to fully develop.
2 cups beef, chicken, or turkey stock, 28 oz canned fire roasted diced tomatoes, undrained, ¼ cup tomato paste, 1 14 oz can black beans, 1 14 oz can dark red kidney beans, 1 4 oz can fire roasted chilis
Serve, topped with sour cream, crushed corn chips, or your favorite toppings.
Your favorite toppings:
Notes
*Chili powder
My personal preference is to use ancho chili powder, or a blend of the two, but regular chili powder will work. I prefer ancho chili powder which lends itself to a smokier, slightly sweeter turkey chili, but Zach thinks it's too sweet and prefers regular chili powder.
**Cocoa powder
Please see my post for more information on why we add cocoa powder (it's not going to make your chili taste like chocolate, I promise!)
***Cayenne pepper
This amount of cayenne pepper adds a very subtle heat to the chili. Feel free to increase this amount at your own discretion to suit your tastebuds.
Storing
Store in an airtight container in the refrigerator. How long this will keep depends on the age of your turkey, fresher turkey will keep for 5 days, if your turkey is several days left over I wouldn't keep for longer than 3 days. This recipe also freezes well.