I did not grow up eating chili. A friend of mine introduced me to the dish when I moved to the States, and I’ve come back to cooking it time and again. It’s so easy to make, and the warm flavors of the meal just pull you into a bear hug, no matter what the temperature outside. This smokey chili recipe has morphed over the course of many years of cooking it, and I still want to create an even better version. 

A variety of vegetables are used, turning this into a hearty meal, and packing in more nutritional value. The Chipotle peppers in Adobo sauce lend deep, smokey aromas and flavors to the dish. The bold spices couple with charred peppers and caramelized aromatics to create layers of sweet, smokey, warmth to this comforting meal.

Serve this meal piping hot topped with grated cheddar cheese, a squeeze of fresh lime juice, dollop of sour cream and torn cilantro. Sides of tortilla chips or corn bread belong together with chili, so don’t forget to add them to your shopping list!

Ingredients for Turkey Chili: 

• Poblano Pepper: The star of the show, this vegetable roasts up into a smokey, spicy deliciousness that provides the underlying flavor to this chili.
• Red Bell Pepper: This adds color and sweetness to the chili.
• Onions, Carrots, Garlic: A mix of aromatics is the first layer of caramelized flavors on which this meal is built.
• Chipotle Pepper in Adobo Sauce: Be careful of this spicy and smokey mix - this is what brings the kick of heat!
• Ground Turkey: Organic ground dark turkey has a higher fat content than white turkey meat and imparts more flavor to the chili. 
• Avocado Oil: I use cold-pressed avocado oil, which is anti-inflammatory and also has a high smoking point.
• Ancho Chili Powder: This is a ground version of dried Poblano chile peppers, and is not too spicy, but has lots of warmth and a slightly smokey flavor.
• Ground Cumin: Cumin gives chili its distinctive flavor, another warming spice, with overtones of lemon.
• Cinnamon:  I used ground Saigon Cinnamon, another warming spice which adds a hint of sweetness to this savory dish.
• Salt and Pepper: Using salt brings out the distinctive flavors of the meat and vegetables.
• All-Purpose Flour: If you want a gluten-free version you can leave this out, but I like chili thicker and more stew-like, and this helps it along.
• Tomato Paste: The umami flavor in tomato paste adds an intensity and depth of flavor to the meal.
• Chicken Broth: You could use water in place of chicken broth, but I prefer the depth of flavor this ingredient achieves. 
• Tomatoes: I have a preference for canned whole tomatoes, and simply pulse them in a blender for soups and sauces. You could buy crushed tomatoes, or diced tomatoes for greater ease.
• Pinto Beans: Make sure to rinse and drain these well so as not to add extra sodium to your meal.
• Unsulphured Blackstrap Molasses: Rich in antioxidants, unsulphured molasses also adds a toffee sweetness that really pulls all the sweetness together in this chili.
• Cilantro and Limes: These fresh ingredients add brightness to the chili.

How to Make Turkey Chili:

STEP 1:

Roast Vegetables: Heat the oven to 400 degrees Fahrenheit, and then arrange the roughly chopped aromatics and peppers on a baking sheet or casserole dish. There is no need to chop the peppers as they will soften easily. Lightly smear the vegetables with the chopped Chipotle pepper, and rub some Adobo sauce onto them as well. A little goes a long way. If you prefer a milder chili, use half a Chipotle pepper, or use a Jalapeño pepper instead. Drizzle the vegetables with a little Avocado oil, and season with salt. Roast in the oven for 30 minutes.

STEP 2:

Sauté the Turkey and Spices: While the vegetables are roasting, sauté the turkey in a large Dutch oven on medium high heat using Avocado oil. Break the meat up using a wooden spoon and add salt, pepper and spices as it sears. The spices will bloom and you’ll smell their fragrance as you sauté the ground turkey. Once the turkey is cooked, add a dash more Avocado oil, and sprinkle the flour over the turkey. Stir it in, allowing the flour to absorb the fats and cook for a couple of minutes. Next stir in the tomato paste, and then pour in the chicken broth to deglaze the pan. Finally, add the tomatoes (which have been blended). Bring the liquids to a low boil and then turn the heat down to a slow simmer. At this point, you are ready to chop the roasted vegetables. 

STEP 3: 

Chop the Roasted Vegetables: Remove the roasted vegetables from the oven, and allow to cool for 5-10 minutes. Gently pull the stems and seeds out from the peppers, and transfer them to a wooden chopping board. Cut them up, and work your way through all the vegetables until they are diced into smaller pieces.

STEP 4:

Add Vegetables and Beans: Add all the chopped vegetables into the Dutch oven, Finally add the drained and rinsed Pinto beans, and finish with a dash of molasses to complement and enhance the sweetness of the chili. Allow to simmer for 30 mins or longer if you prefer. This meal is more delicious the day after making, because it leaves time for all the flavors to marry.

Substitutions and Tips for Making Chili

1. If you like a really spicy chili, just add another Chipotle pepper (or two) from the can.
2. Water can be used in place of chicken broth.
3. Olive oil can be used in place of Avocado oil.
4. Chili powder can be used in place of Ancho Chili powder.
5. Leave out the flour for a gluten-free version.
6. If you don’t have a Chipotle pepper, a couple of Jalapeño peppers will work.
7. If you like your chili really hot, you can add more than one Chipotle pepper.
8. If you want to hide the vegetables from your picky eaters, dice them very finely, or throw them in the blender with the chicken broth once roasted, and add it back to the pot!
9. In lieu of cornbread or chips, this chili can be served on a bed of rice or on its own.
10. DO NOT RUB your eyes (or nose) once you have worked with the Chipotle peppers, they contain a chemical called capsaicin, and it will burn your eyes and tongue.

Toppings and Sides for Chili

1. Grated Cheddar cheese
2. Sour cream
3. Guacamole
4. Limes (freshly squeezed)
5. Tortilla chips or Corn bread