chipotle turkey chili

Try this easy, chipotle turkey chili for a hearty family meal! Pantry staples became our saving grace during the height of COVID. We wanted to limit exposure and stay safely hunkered down. Keeping a well stocked freezer and pantry meant you could whip up a creative dinner without having to mask up and head to the market.

Kenny and I got particularly good at stretching our groceries to limit frequent trips to Trader Joe’s. Fewer shopping trips necessitated recipes using ingredients that could be frozen or pantry-stored. This recipe is from the COVID hangover series. You can whip it up with staples you’ll find in a well stocked kitchen. Combine a couple pounds of frozen ground turkey and sliced bell peppers with some strategically stocked canned goods and you’re ready to whip up a delicious meal.

Canned chipotle peppers in adobo sauce are the real heroes here, because they add tremendous smoky heat to humble turkey. Chopping the chilies with their seeds can get pretty spicy. Be sure to use fewer peppers if you have low tolerance for heat.

Cook this chipotle turkey chili the next time you want a quick, healthy meal for the family!

Here are some other turkey and chipotle recipes you might enjoy:

• chipotle turkey shepherd’s pie
• BBQ Turkey Chili
• turkey tamale pie

chipotle turkey chili

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5 from 1 review

• Author: Sepideh Esmaili Campos

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Ingredients

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• 3 tablespoons olive oil 
• 1 yellow onion, diced 
• Kosher salt 
• 2 pounds ground turkey 
• 6 cloves garlic, minced 
• 3–5 chipotle chilies in adobo sauce, finely chopped 
• 2 Tablespoons adobo sauce from the chipotle chilis
• 1 Tablespoon paprika
• 2 teaspoons ground cumin
• 2 teaspoons dried oregano 
• 2 Tablespoons tomato paste 
• 1, 15-ounce can tomato sauce 
• 15 ounces low sodium  chicken broth 
• 8 ounces frozen, sliced bell peppers (you can also use 2 large bell peppers, any color)
• 1, 15-ounce can black beans, drained and rinsed 
• 1 Tablespoon honey
• 2 Tablespoons apple cider vinegar
• Sour cream, greek yogurt, shredded cheese, and/or sliced green onions for serving 

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Instructions

1. Heat the olive oil over medium heat in a large sauté pan or shallow dutch oven.
2. Add the diced onion and ½ teaspoon salt to the pan. Cook over medium heat until the onions are translucent, 5-6 minutes. 
3. Add the ground turkey and cook, breaking up with a wooden spoon, until the turkey is cooked through. About 10-12 minutes. 
4. Add the garlic, chipotle chilies, adobo sauce, paprika, cumin, oregano, and tomato paste to the meat and cook and stir until the tomato paste is dark in color and the herbs are fragrant, 5 minutes. 
5. Add the tomato sauce, chicken broth, and 1 teaspoon salt to the turkey. I swirl the broth in the empty tomato sauce can to get all the sauce out. 
6. Add the bell peppers and black beans to the pot, bring the chili to a gentle boil and simmer over low heat for 30 minutes. 
7. Add the honey and apple cider vinegar to the chili. Taste and adjust salt as necessary. 
8. Serve with your toppings of choice.