Chipotle Olive Turkey Chili
- 1/4 cup canola oil
- 4 pounds ground turkey
- 2 pounds yellow onions, chopped
- 1 1/2 pounds green bell peppers, seeded and diced 1/2-inch pieces
- 1/4 cup minced garlic
- 2 1/2 quarts turkey stock or low sodium chicken broth
- 2 1/2 quarts cooked or canned pinto beans, rinsed and drained
- 1 quart California ripe olives, halved
- 1 quart amber beer
- 3/4 cup tomato paste
- 1/3 cup chipolte chile powder
- 4 teaspoons ground cumin
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 1/3 cups chopped parsley
- Sour cream, as needed
- Shredded cheddar cheese, as needed
Heat oil in a stockpot over medium-high heat. Add ground turkey and onions. Cook for 5 minutes, stirring occasionally and breaking up turkey until crumbled and lightly browned.
Mix in green peppers and garlic and continue cooking for another 2-3 minutes. Stir in broth, beans, olives, beer, tomato paste, chile powder, cumin, salt and black pepper.
Bring to a boil and immediately reduce heat to low. Cover and simmer for 10 minutes. Uncover, stir in parsley and cook for 5 more minutes.
Serving suggestion: Garnish with sour cream or shredded Cheddar cheese.
Recipe reprinted by permission of National Turkey Federation. All rights reserved.
nutrition information per serving
321 calories; 12g total fat; 60mg cholesterol; 696mg sodium; 32g carbohydrates; 22g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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