Prep time15 minutes
Cook Time1 hour 30 minutes
Equipment: Classic Dutch Oven
Ingredients for Chili
2 tablespoons chili powder
2 teaspoons cumin
2 teaspoons smoked paprika
1 teaspoon cayenne
1/2 teaspoon all spice
1 large onion, diced
4 cloves garlic, minced
1 lb ground dark meat turkey
3 chili in adobo, chopped
2 tablespoons tomato paste
1 28oz can diced fire roasted tomatoes
1 habanero pepper, halved (optional)
1 14oz can kidney beans, rinsed
1 14oz can cannellini beans, rinsed
1 cup chicken stock
2 tablespoons fresh oregano, chopped
Ingredients for Toppings
Shredded cheddar cheese
Add chili powder, cumin, paprika, cayenne and all spice to a small skillet over medium heat. Toast spices, stirring frequently until fragrant, about 1 minute. Remove from pan to a small bowl and set aside.
Heat oil in large dutch oven over medium heat. Add onion, garlic and season with salt and pepper and cook until soft and starting to brown, about 4 to 5 minutes. Add turkey, season again with salt and pepper and cook by breaking into small pieces until browned, about 6 to 8 minutes.
Add chili in adobo, tomato paste and habanero (if using). Stir until combined and meat is thoroughly coated. Add tomatoes, beans, stock, reserved spices and chopped oregano and stir until combined. Bring to a boil and reduce to a simmer, stirring occasionally until reduced and thickened, about 1 hour. Remove habanero halves and discard. Taste and season with salt and pepper as needed.
Serve with shredded cheddar cheese, sour cream, avocado, red onion and cilantro, or any other delicious toppings you can think of.