Turkey-and-Pinto-Bean Chili

“The turkey chili is a big favorite of Oprah’s,” says Art Smith. “It’s got some spice, which I think kids love just as much as adults do.”

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  • Servings: 6 to 8

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  • 1/4 cup extra-virgin olive oil
  • 3 pounds ground turkey
  • 1 medium onion, cut into 1/2-inch dice
  • 3 garlic cloves, minced
  • 1 1/2 tablespoons chile powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 3/4 teaspoon chipotle powder
  • 1 large carrot, cut into 1/4-inch dice
  • 1 red bell pepper, cut into 1/2-inch dice
  • One 28-ounce can tomato puree
  • Three 15-ounce cans pinto beans, drained
  • 3/4 cup lager
  • 1 cup chicken stock or low-sodium broth
  • 1 tablespoon cider vinegar
  • 1 teaspoon chopped thyme
  • Salt and freshly ground black pepper
  • Chopped chives, for garnish

How to make this recipe

  1. In a large Dutch oven, heat 1 tablespoon of the oil until shimmering. Add half of the turkey and cook over high heat, undisturbed, until browned on the bottom, about 3 minutes. Stir the turkey and cook until no pink remains, about 2 minutes longer. Transfer the cooked turkey to a bowl and repeat with 1 more tablespoon of oil and the remaining turkey.

  2. Add the remaining 2 tablespoons of oil and the onion to the pot. Cook over moderate heat until softened, about 5 minutes. Add the garlic, chile powder, cumin, oregano and chipotle powder and cook, stirring, until fragrant, about 2 minutes. Return the turkey to the pot. Stir in the carrot, bell pepper, tomato puree, beans and lager and bring to a boil. Stir in the stock and vinegar, cover and simmer over low heat for 45 minutes. Add the thyme, season with salt and pepper and serve, garnished with chives.

Suggested Pairing

Crisp, malty lager: Blue Point Brewing Company Toasted Lager.

Contributed By Photo © Con Poulos Published February 2012

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