Turkey Chili Recipe: Turkey Chili Summary: I always double the recipe. Make a single batch your first time and see if you like the flavor. It's a little different than the traditional. Ingredients 1 tablespoon olive oil 1 pound ground turkey Salt Pepper 2 teaspoons chili powder 1 teaspoon ground cumin 1 teaspoon dried oregano Pinch of ground cinnamon ½ red onion, chopped (about 1 cup) 3 cloves of garlic, minced 2 carrots, diced (about 1 cup) 1 - 14oz. can diced tomatoes w/juice ½ chipotle pepper in adobo sauce, seeded and chopped 3 cups water 1 tablespoon cocoa powder 2 - 14oz cans pinto beans, drained and rinsed ½ c chopped fresh cilantro, extra for garnish Sour cream Dark chocolate, grated Instructions In a large, heavy-bottomed skillet, heat the oil over medium heat. Add the turkey, ½ teaspoon salt, ¼ teaspoon pepper and cook while stirring for roughly 3 minutes. Add chili powder, cumin, oregano, and cinnamon and cook while stirring another 3 minutes or until the water evaporates and turkey sizzles. Add the chopped onion, garlic and another ½ teaspoon salt. Cover and cook until the onion is wilted, about 5-7 minutes. If the onion or spices begin to stick to the pan, add 2 T water and scrape with a wooden spoon to release. Add the carrots, tomatoes, chipotle pepper, water and cocoa powder. Bring to a simmer, reduce the heat to low, and cook, partially covered for 25 minutes. Stir in the beans and ½ cup cilantro, cooking for 15 minutes more. Serve with a dollop of sour cream and 1 tablespoon grated chocolate over the top. Garnish with cilantro. Quick Notes The recipe is for the stove top. If I want to do it in the crockpot, I make it up to the point of adding the cocoa powder, excluding the canned tomatoes and water, and stick it in the fridge overnight. Early in the morning I dump it cold into the crock pot and add the tomatoes and water. Then I drain and rinse the beans, leaving them out to sort of dry off in the strainer. About half way through the day I add the beans and cilantro. I usually use a good chicken stock instead of water and use less than half the amount suggested making for the crockpot. Unlike the stove top, it doesn't boil away quickly. In fact, I don't use the full amount when I make it on the stove top either. I like a thicker chili. I use more than a "pinch" of cinnamon and am generous with the other spices as well. I use yellow onions all the time. I don't think the red affects the flavor, it's just a color thing. Use gloves when you cut up the chipotle pepper. Even though it's canned, it packs a burning wallop by itself. It's a wonderful flavor in the chili, but there's a reason the recipe only calls for 1/2 a pepper that's the size of your thumb. BTW, don't worry, this isn't a "hot" or "spicy" chili. It's just flavorful. The sour cream and grated chocolate change the whole flavor. They really are a must. My kids are mild chocolate only, but on this, they eat the dark chocolate and in fact, have a good time grating it after they serve up their bowl. Microformatting by hRecipe. Posted on October 21, 2010 by Karma in the Kitchen and filed under Entrées and tagged Turkey.