Smoky Turkey and Three-Bean Chili
A thick, hearty chili of ground turkey, kidney, black and pinto beans and crushed tomatoes, seasoned with smoked paprika, cumin and a spoonful of cocoa. Made from scratch spices, ready in an hour.
- Prep
- 15 min
- Cook
- 50 min
- Total
- 1 hr 5
- Serves
- 6
The cocoa deepens the flavor without making the chili taste like chocolate, and the splash of vinegar at the end brightens everything. Chili is even better the next day, and it freezes well for up to 3 months. Serve over rice or with cornbread, and thin with a little water when reheating.
Method
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Heat the olive oil in a large heavy pot over medium-high heat. Add the turkey and cook for , breaking it up with a spoon, until no longer pink and lightly browned.
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Add the bell pepper, carrots and celery and cook for , until softened.
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Stir in the tomato paste, smoked paprika, cumin, oregano, cocoa and cayenne and cook for , until fragrant and the paste darkens.
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Pour in the crushed tomatoes and water, scraping up any browned bits from the bottom of the pot. Bring to a boil.
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Add all three beans and the salt. Reduce the heat to low and simmer, partially covered and stirring occasionally, for , until thick and rich.
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Stir in the vinegar, then taste and adjust, adding more salt or cayenne if you like.
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Ladle into bowls and top with the cheddar and cilantro.
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