Description
Learn how to make a delicious 30-minute easy turkey chili that’s perfect for a quick and satisfying meal. This recipe is packed with flavor and simple to prepare!
Ingredients
- 3 tablespoons (45 ml) vegetable oil
- 1 medium yellow onion, chopped
- 5 cloves garlic, chopped
- 1 tablespoon (15 g) salt
- 2 teaspoons (10 ml) chili powder
- 1 teaspoon (5 ml) dried oregano
- 1 tablespoon (15 ml) tomato paste
- 1 chipotle chile en adobo, coarsely chopped, with 1 tablespoon (15 ml) sauce
- 1 pound (454 g) ground beef or 12 ounces (340 g) soy crumbles
- One 12-ounce (355 ml) non-alcoholic beer
- One 14 1/2-ounce (411 g) can whole peeled tomatoes, with their juice
- One 15 1/2-ounce (439 g) can kidney beans, rinsed and drained
- Optional garnishes: Sliced scallions, cilantro sprigs, avocado, yogurt, grated cheddar cheese, and/or tortilla chips
Instructions
- Warm up the vegetable oil in a big, sturdy pan on medium-high heat.
- Introduce the chopped onion, garlic, salt, chili powder, and oregano, then sauté, stirring frequently, until they become aromatic, around 3 minutes.
- Mix in the tomato paste along with the chopped chipotle chile and its sauce; continue cooking for another minute.
- Add the ground beef, using a wooden spoon to crumble it, and cook until it no longer appears raw, approximately 3 minutes.
- Pour in the non-alcoholic beer and let it simmer until it decreases by about half, which should take around 8 minutes.
- Add the whole peeled tomatoes, crushing them with your fingers as you add them to the pan, and include their juice along with the kidney beans; bring the mixture to a boil.
- Let it cook without a lid, stirring every now and then, until it thickens, for about 10 minutes.
- Spoon the chili into bowls and accompany it with your chosen garnishes.
Notes
- Consider using soy crumbles as a meat-free alternative for a vegetarian option.
- Enhance flavors by adding lime juice or cumin to the simmering chili.
- For a spicier taste, increase chipotle chile or add cayenne pepper.
