Chipotle Turkey Chili with Black Beans
This chipotle turkey chili with black beans is flavorful and comforting. It has a smoky flavor, lean ground turkey, and only gets better as it simmers.
Servings: 5
Calories: 433kcal
Ingredients
- 2 Tablespoons olive oil
- 1½ cup yellow onion diced
- 1 cup red bell pepper diced
- 1 pound ground turkey
- 1½ teaspoon kosher salt
- 2 cloves garlic minced
- 2-3 whole canned chipotle peppers in adobo sauce minced
- 1 Tablespoon adobo sauce from the chipotle can
- 3 Tablespoons chili powder mild not a spicy chili powder
- 1 Tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 cup chicken stock
- 28 ounces canned crushed tomatoes see notes
- 30 ounces canned black beans drained
- 1 Tablespoon apple cider vinegar
- Optional toppings - shredded cheddar cheese, sour cream, sliced jalapenos, green onions, minced cilantro or tortilla chips
Instructions
- In a large pot, heat the olive oil over medium high heat. Add the onion and bell pepper. Cook for 5 to 7 minutes or until the onion starts to turn translucent. Stir often to prevent burning and ensure even cooking.
- Add the ground turkey to the pot and sprinkle on the salt. Break up the meat; cook until no longer pink, about 6 minutes. Next add the garlic, chipotle pepper and, adobo sauce, and the remaining dried seasoning. Cook for one minute, stirring to coat the browned turkey and vegetables with the seasoning.
- Add in the chicken stock, diced tomatoes with their juice, and beans to the pot. Bring to a boil, then reduce heat and simmer for 40 minutes. Stir in the vinegar. Season to taste, if needed.
Notes
- The amounts in canned goods change over time. You need approximately 28 to 32 ounces of both black beans and diced tomatoes.
- After simmering the chipotles should lose their bitterness. Add the vinegar. If it is still too bitter for you can add a tad bit of brown sugar or simmer for another 15 minutes.
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