There must be something in the water. Over the past week, my 8- and 5-year old boys have, on their own accord, added several previously gag-inducing foods to their repertoires. Mustard is now being slathered onto sandwiches, salads are in high demand, and black beans are now considered “awesome”. When I made this chili for dinner, there was a back-up can of Campbell’s chicken noodle soup in the pantry. Rich with cocoa powder, packed with black and white beans, and smoky with heat from chipotle peppers in adobo sauce and chili powder, this chili packs a punch and was not what I considered to be kid-friendly.
Remind me never to underestimate kids.
Two bowl-clearing helpings later, I was honored with two thumbs up. Well, you could have knocked me over with a feather! If you prefer less heat, simply decrease the amount of chipotle peppers, adobo sauce, and chili pepper. On the other hand, if you like to blow steam out of your ears, well… you know what to do. Chipotle peppers are the key to the smokiness in this recipe, and lend a unique flavor to a variety of dishes, such as Crockpot Chicken, Black Bean & Chipotle Pepper Soup.
The recipe:
Heat 1 tablespoon canola oil in a large, heavy pot set over medium heat. Add 2 chopped medium onions and sauté until tender and light brown, about 10 minutes. Add 1 1/2 teaspoons cumin and 1 1/2 teaspoons oregano.
Stir for 30 seconds, then add 2 chopped garlic cloves. Stir for an additional 30 seconds. Increase heat to medium-high. Add 2 pounds ground turkey, breaking it up with a wooden spoon until it is cooked through. Add 1/4 cup chili powder, 2 bay leaves, 1 tablespoons unsweetened cocoa powder, 1 1/2 teaspoons salt, and 1/2 teaspoon ground cinnamon.
Add 1 (28 oz.) can whole tomatoes, including juices. Break up the tomatoes with wooden spoon while cooking. A couple of them weren’t breaking up well, so I took them out of the pot, chopped the tomatoes, then added them back to the mixture.
Mix in 2 tablespoons tomato paste, 2 chopped chipotle peppers, 2 teaspoons of the adobo sauce, and 3 cups low-salt chicken broth. Bring to a boil, then reduce heat and simmer for 45 minutes, stirring occasionally. Remove and discard bay leaves.
Drain and rinse 1 (15 oz.) can black beans and 1 (15 oz) can small white beans. Add to the chili and simmer for an additional 10 minutes.
Ladle chili into bowl, and serve with sour cream and chopped cilantro.
Other turkey chili recipes:
Simply Recipes’ Turkey White Chili
A Mingling of Tastes’ Smoky Turkey Chili
Green Lite BItes’ Slow Cooked Mild Turkey Chili
No Recipes’ Chipotle Turkey Chili with Pickled Jalapeños
Smoky Turkey Chili with Chipotle Peppers, & Black & White Beans
Ingredients
- 1 tablespoon canola oil
- 2 medium onions chopped
- 1 1/2 teaspoons dried oregano
- 1 1/2 teaspoons ground cumin
- 2 garlic cloves chopped
- 2 pounds ground turkey meat
- 1/4 cup chili powder
- 2 bay leaves
- 1 tablespoon unsweetened cocoa powder
- 1 1/2 teaspoons salt
- 1/2 teaspoon ground cinnamon
- 1 28 oz. can whole tomatoes (including juices)
- 2 tablespoons tomato paste
- 2 chipotle peppers in adobo chopped
- 2 teaspoon adobo sauce from chipotle pepper can
- 3 cups low-salt chicken broth
- 1 15 ounce can black beans, drained and rinsed
- 1 15 ounce can small white beans, drained and rinsed
- sour cream
- fresh cilantro chopped
Instructions
- Heat canola oil in a large, heavy pot set over medium heat. Add onions and sauté until tender and light brown, about 10 minutes.
- Add cumin and oregano. Stir for 30 seconds, then add garlic cloves. Stir for an additional 30 seconds.
- Increase heat to medium-high. Add ground turkey, breaking it up with a wooden spoon until it is cooked through.
- Add chili powder, bay leaves, cocoa powder, salt, and cinnamon. Add whole tomatoes, including juices. Break up the tomatoes with wooden spoon while cooking. If the tomatoes are breaking down easily, remove from the pot, chop, and then return to the mixture.
- Mix in tomato paste, chipotle peppers, adobo sauce, and chicken broth.
- Bring to a boil, then reduce heat and simmer for 45 minutes, stirring occasionally. Remove and discard bay leaves.
- Add black and white beans to the chili. Simmer for an additional 10 minutes.
- Ladle chili into bowl, and serve with sour cream and chopped cilantro.
Nutrition
Divina Pe says
I actually thought they were ground beef but they're turkey. I love a good bowl of chili and thanks for sharing this recipe. Glad your kids gave it a two thumbs up, and you might not need any backup of Campbell's soup. 😀
Miranda says
Hey there C.C!
I have missed your lovely recipes!!
I have been stuck in MI and my husband is in FL. It has been this way since the holidays!! He is relocating us, but it has been hard to stay on top of things.
Anyway, this looks fantastic. I love smoky chili. Well done!!!!
Tasty Eats At Home says
This sounds SO good. You know, we have three picky eaters at home. (One isn't SO picky, but rarely can I get all three to eat the same thing.) Chili, however – even vegetarian chili – is loved among all three. I'd definitely like to try your version out on them too!
kathyvegas says
A lovely, fragrant dish that would thaw frozen toes for sure! I love the cocoa in the the recipe, gives it a mole flavor.
LollyChops says
Hi Shirley! hehehe
I could not resist!
This sounds like a fantastic chili recipe! Thanks for sharing!
Elin says
Hi CC…that look delicious. I wish turkey meat are cheaper here. It is expensive 🙁 Thanks for sharing the recipe. I will substitute turkey with chicken :))
wasabi prime says
Heavenly winter dish! I like the use of different beans; nice reminder to mix things up a bit!
Claudia says
Cocoa or chocolate seems to be going into all bean dishes these days. This is a very good trend! I love the different beans, the heartiness, the spice, the warmth to drive away winter.
Sortachef says
Nice chili recipe – I think my kids will get a kick out of this one. Thanks!
Drick says
the addition of cinnamon is a nice touch with the spices … with the chipotle, this must be really great taste experience….
Maria says
I love all of the spices going on in this chili. Great recipe!
Emily Ziegler says
What a great blend of flavors!
And black beans are my favorite thing to put into chili. It is honestly the best thing since potatoes.
Cathy says
What a gorgeous bowl of chili. It's still very much chili weather here in Minnesota–this one is going to be added to the list!
The Chickenless Chick says
Lovin the cocoa powder… And what a gorgeous picture!
Tasty Trix says
Omg, could your photos get any better?? So pretty.
My Man's Belly says
Congrats on getting the kids to all eat the same thing.
This looks and sounds fantastically delicious. A MUCH BETTER version of the Cincinnati chili I had in college.
Love the new picture…btw.
Vegetable Matter says
That picture is amazing!!!
Rochelle says
Your chili looks fantastic! I haven't tried mine with turkey yet but your photos make me want to give it a try next time I do a batch 🙂
NOELLE says
I agree! The pictures are so crystal sharp. Great recipe.
pegasuslegend says
This recipe is perfect for this weather delicious!
Kalyn says
Good work with the new camera, and the chili sounds great!
April Cavin says
Hmmm… thinking this would be quite tasty for Super Bowl Sunday!
Cookin' Canuck says
Thanks for all of your comments about the recipe and photos. I am having a great time playing with my new camera, though I still have so much to learn.
We finished up the leftovers of this chili tonight and, as with most chilis and stews, it was even better the second time around.
Cristie says
What a great mix of beans and rice with great spices to boot! Sounds wonderful.
Ruth says
No wonder they loved it! The flavours sound amazing!!
Cathy - wheresmydamnanswer says
Looks incredible no surprise it is a hit! Love the flavor combinations. We actually prefer turkey based chili to beef so this is going right to the top of the must make list!
Gera @ Sweets Foods Blog says
Anything with turkey chili and chipotle peppers is very good in my book. 😉
Cheers,
Gera
Hummingbird Appetite says
I love chili! I like that you added cocoa to it.
bunkycooks says
I am always looking for a turkey chili recipe that has great flavor. Unfortunately, most do not. I look forward to trying this one out! It looks delish!
bonnie says
The chili loos awesome, cocoa great added flavor, kids will surprise you…
Abigail says
Yum yum yum! Made this tonight and enjoying it as we speak! Crazy delicious!! Thanks for the recipe. 🙂
Cookin' Canuck says
Thanks again for the rest of your comments.
Abigail, thank you for letting me know that you made this. I'm so glad that you enjoyed it as much as we did.
Emily says
I made this chili for the Cowboys game and it was a huge hit! Delicious! A new favorite in my book.
Emily
http://www.whatscookinginemilyskitchen.blogspot.com
Stephanie says
This recipe is fabulous! I made it for the Vikings/Cowboys game last Sunday and it was a huge hit. I have several friends who don't eat beef so I was resigned to turkey but I couldn't even tell it wasn't beef! I doubled the recipe and it was perfect for 12 people. Thanks much!
mamashack says
that looks delicious! I am might have to fit that in next week
Aimee says
Made this this evening when our weather turned cold and rainy-gotta love Texas weather. So wonderful!! Everyone loved it, even my littlest who had her own back up of Velveeta Mac and Cheese handy! Thanks so sharing!
Dara (Cookin' Canuck) says
I am honored that someone from Texas enjoyed my chili. Seriously, I take that as a huge compliment. Thank you!
4virtu says
Happy Tasty Tuesday! We love this recipe and it is featured on our Recipes for the Food Holidays of October! Thanks for sharing!!
http://4virtu.com/2012/10/tasty-tuesday-recipes-for-the-food-holidays-of-october/
Abbie says
Hi! This is a pretty old post, I know, but I found it a while ago and have since made it a few times. I have to say, the first time I made it was in Montreal and I couldn’t find chipotles in adobo ANYWHERE. I figured chipotles… Peppers… Pickled hot peppers? Ha. They don’t really have many flavor similarities, but being the pickled hot pepper freak that I am, I really liked, maybe prered, the version with the hot peppers as opposed to the adobo. The smokiness the adobo peppers add is unmatched, though. 🙂
Anyways, thanks for the recipe. 🙂 I always enjoy making it when the weather gets nippy.
Noelle says
I just have to comment to let you know that this has been our go-to chili recipe since we found your post two years ago. We always get tons of compliments on it, because it’s flipping amazing. Thank you 🙂
Rhea says
This is the best chili I have ever made. It is now a staple in our home. It’s amazingly good and makes enough to have dinner and a few lunches throughout the week, which is key for us!
I actually throw in some stone ground Mexican dark chocolate instead of the cocoa powder, but I’m a chocolate fiend so that may not be for everyone. But it makes it crazy delicious 🙂
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Erin S says
I made the chili for my husband and his family and when I got back from helping a friend I was lucky to have the last bowlful left in the pot! My husband is super picky and his family are chile eaters. I served it with the condiments suggested alongside a bowl of tortilla chips-it went together quickly, but in my haste, I now realize I left out the cocoa powder! I appreciated the simplicity of the black and white bean combo and I am sure my husband is happy with a corn-free turkey chili recipe. WILL make it again~thx!!
Dara says
I’m so glad you and your husband enjoyed the chili, Erin! My family is always very excited when I make a pot of it and I’ve started to make double batches so I can freeze the rest.