Lean, Mean, & Tasty, You’ll Love This Turkey Chili
Serves 6
Ingredients
2 T Fat (Ghee, butter, chicken fat, Beef fat, etc.)
1 Large yellow onion, chopped
2 t Kosher salt, divided
3 Poblano pepper, seeded and chopped
3 Cloves garlic, finely chopped
2 T Chili powder
¼ t Ground cinnamon
1 lb Ground Turkey
1 28 oz whole plum tomatoes, undrained
1 Large sweet potato
¾ lb Fresh tomatillos, husks removed and tomatillos chopped
1 15.5 oz can Black Beans, drained and rinsed
1 15.5 oz can Pinto Beans, drained and rinsed
¼ C chopped fresh cilantro, plus more for serving
2 Canned chipotle chiles in adobo, chopped
For serving:
Sour cream, sliced pickled jalapenos, cheese
Directions:
Heat fat in large Dutch oven over med-high heat. Add onion & one t of salt. Cook until
starting to turn brown in spots. Add poblanos & cook, stirring often until slightly soft.
Add Garlic to pot, stirring until fragrant. Then add the chili powder & cinnamon cook until
fragrant, about a minute. Add turkey and cook, breaking up meat with a wooden spoon
until no longer pink. About 5 minutes. Add tomatoes and crush into large pieces with
wooden spoon.
Stir in potatoes, Tomatillos, beans, ½ C water, cilantro, chipotles, and remaining t of salt.
Bring to a simmer over medium-high heat. Cover and reduce heat to medium. Stir
occasionally until sweet potatoes are tender, for about 25 minutes.
Serve with toppings and enjoy!