Chile de pavo de invierno
Servings
6-8
Prep Time
15 minutes
Cook Time
45
Indulge in the Flavors of Winter with Our Spicy Turkey and Bean Chili!. Cooked to perfection in our limited edition CopperBond Dutch Oven, this recipe combines the rich warmth of cinnamon, the smokiness of paprika, and the bold kick of chipotle. Dive into a bowl of comfort and elevate your holiday evenings with this savory masterpiece.
Ingredients
-
3 Tablespoons extra virgin olive oil, divided
- 1 yellow onion, diced
- 1 tsp. salt, plus more to taste
- ½ tsp. black pepper, plus more to taste
- 3 cloves garlic, minced
- 2 Tablespoons chili powder
- 1 Tablespoon cumin
- ½ Tablespoon oregano
- ½ Tablespoon smoked paprika
- 1 bay leaf
- 1 Tablespoon tomato paste
- 1 chipotle in adobo, minced
- 2 lbs. ground turkey meat
- 28 oz. whole San Marzano tomatoes and juices, hand crushed
- 15 oz. cannellini beans, drained and rinsed
- 15 oz. kidney beans, drained and rinsed
- 2 cups chicken stock, plus more while simmering if needed for consistency
- 1 cinnamon stick
-
CopperBond 5QT Dutch Oven
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Directions
In a large dutch oven, heat to medium heat and add extra virgin olive oil.
- Add diced onions and add kosher salt and black pepper, stir to combine and cook over medium heat until onions are translucent, about 6-8 mins. Add minced garlic and cook for an additional minute.
- Add spices; chili powder, cumin, oregano, smoked paprika and bay leaf. Stir to combine and cook for 3-4 minutes to release the flavor of the spices.
- Add tomato paste and stir to combine, cook for 2-3 minutes. Add the diced chipotle in adobo, stir and move the onion mixture to the sides of the dutch oven. Add another tablespoon of extra virgin olive oil to the center and add the ground turkey. Breaking it up and cooking it until it is no longer pink. Stir and combine it into the onion mixture, about 8 minutes.
- Add can of whole tomatoes, crushing them with your hands as you add them (or you can mash them up with a potato masher ahead of time). Add cannellini and kidney beans, add chicken stock and cinnamon stick, stir to combine everything together.
- Bring to a boil and reduce to a simmer, let simmer uncovered for about 30-45 mins., add more Chicken stock if needed for consistency.
- Serve with shredded cheese, diced scallions, sour cream, avocado or lime.
