Turkey Chili

A big pot of turkey chili with three kinds of beans.

You'll need: Dutch oven

Ingredients

• 2 lb ground turkey
• 2 tbsp olive oil
• 3 tbsp Roasted Chicken Mix, divided: 2 tbsp with the turkey, 1 tbsp with the beans
• 2 tbsp Mama Nina Mix, for the vegetables
• 1 yellow onion, diced
• 1 fresh pasilla (poblano) pepper, seeds removed, diced
• 4 cloves garlic, grated
• 1/4 cup chili powder, salt-free
• 3 tbsp ground cumin
• 1 tbsp ground coriander
• 1 tsp chipotle chili powder
• 14.5 oz canned diced tomatoes, no salt added
• 28 oz canned crushed tomatoes, no salt added
• 3 cups unsalted or low-sodium chicken stock
• 15 oz canned Great Northern beans, no salt added, drained and rinsed
• 15 oz canned black beans, no salt added, drained and rinsed
• 7.5 oz canned dark red kidney beans, no salt added, drained and rinsed
• 2 tbsp apple cider vinegar, stirred in at the end
• Black pepper, to taste (optional)

Method

1. Heat the oil in the Dutch oven over high heat. Add the turkey and 2 tbsp Roasted Chicken Mix. Brown, breaking it up, about 6 minutes, until no pink remains. Tip: The Mix seasons the meat as it browns. Ground turkey is done at 165°F.
2. Add the onion, pepper and 2 tbsp Mama Nina Mix. Cook about 6 minutes, until the onion is soft.
3. Add the garlic and stir 1 minute, until fragrant.
4. Stir in the chili powder, cumin, coriander and chipotle powder. Tip: Let the spices hit the hot pot for a moment before any liquid. It wakes them up.
5. Pour in 1 cup of the stock and scrape up the browned bits.
6. Stir in both tomatoes and the rest of the stock. Bring to a boil.
7. Lower to a simmer and cook 30 minutes, stirring now and then.
8. Stir in the rinsed beans and the remaining 1 tbsp Roasted Chicken Mix. Simmer 20 minutes more. Tip: Rinsing canned beans washes off a surprising amount of sodium.
9. Take the pot off the heat and stir in the vinegar. Serve hot. Tip: A splash of vinegar at the end wakes up a big pot of chili the way salt would.

Also works in: Crock pot: brown the turkey and vegetables on the stove (steps 1–4), then cook everything but the vinegar on low 6–8 hours or high 3–4 hours.

Good to know: Use no-salt-added canned tomatoes and beans, and rinse the beans. Check the chili powder label for salt.

Don't be salty.